This gourmet, but relaxed restaurant’s secret ingredient is owner/chef Uri Yirmias, who knows how to prepare seafood and fish to perfection. Uri’s coquilles St. Jacques, pan-seared according to his special recipe, are like the filet mignon of the sea; his delicate carpaccios are exquisite; and the restaurant’s tiny, tender calamari with kumquats and pink grapefruit are among the best dishes I’ve ever had. All of this extraordinary food is served in a handsome (and ancient) Turkish home, by a staff that knows how to make a meal feel like a special occasion. Our advice: If you go as a couple, share one tasting menu, and order another main course, just so nobody goes away hungry.
- Frommer's Staff