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😍 5/5 - An intentional, personalized culinary performance
By 👻 @Cleo G, 03/17/2024 3:00 am
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As a foodie, I have been to many tasting menus and Michelin star restaurants. I do not say it lightly when I say that the food here was the best I have had. I’ll begin with service. While it doesn’t compare to the strict standards and perfection of a restaurant like Ever (in Chicago), where each footstep is seemingly accounted for, the service was on par with what I would expect a Michelin restaurant to be. I could see the servers communicating so that our plates were served and cleared simultaneously. All of our servers were *extremely* attentive and friendly, and did everything possible to make sure we got what we needed in terms of drinks, information, and even taxis. The amount that the server knows about the actual dishes depends, though I will say our party tends to be very curious and knowledgeable about haute cuisine: we’re big foodies! One server in particular matched our enthusiasm and passion for discussing the food, and that was lovely. I also want to point out that the personal purse table and the staff member awaiting at the bathroom door were very nice touches. The restaurant itself is absolutely beautiful. It has a sort of modern, wood-based finish, with an on-display kitchen and dimly lit walls of wine and jarred vegetables. We also got to see on the kitchen, but that’s a surprise to explain after the food! If I had to describe the food succinctly, I would call it an ingenious harmonization of umami-centric flavors, served through intentional combinations of contrasting textures. While there was definitely a Turkish influence throughout the meal (re: the sausage, the emboldened manti, lamb, flaky pastry, Turkish delights, etc.), we didn’t feel like it was huge; many of the dishes could’ve been from anywhere, though this is most definitely not a criticism. We were told 10 courses, though we began with an amuse-bouche of rich, salty chicken soup. I can’t describe everything but the standout dishes were the turbot with pastrami sauce (so savory and the presentation was out of this world), the egg yolk with freeze dried ezine cheese (again, savory, umami, and a genius contrast of temperature), the fried cauliflower with yoghurt and caviar (cauliflower has never felt so smooth and caviar has never tasted so subtly delicious), and the 4-texture ice cream (speaks for itself, these are bites of science and art!). I also want to mention the mussels dolma, which is very Turkish, that was presented in meticulously handcrafted edible mussel shells. We were told they have a 20% yield, and it’s at this point you realize the passion and commitment that these chefs have to their art. The only dishes we felt didn’t blow us away were the pickle juice shots (tasted like V8), the manti, and the lamb (just your average), but not a SINGLE dish was failed. At this point, we had reached 11 courses (including the amuse-bouche), and we were invited to tour the kitchen. We got a complete, comprehensive tour and were explained the use of different stations and ingredients. Then, to our surprise, the pastry chef began to make desserts for us right in front of our eyes in the kitchen. He made 3 more: a DELIGHTFULLY sweet and buttery bite of almost kunefe-like phyllo and pistachio, elevated Turkish delights, and ice cream cones. We even got to choose our flavors (between nectarine and charcoal) and toppings for the ice cream cones. This was completely unexpected, and just made our experience feel so much more personal considering we got to converse privately with the pastry chef as he performed his art right before our eyes. We walked out of the kitchen so very full, just to see our table holding a plate of fresh fruit. If there’s one thing that Turk Fatih Tutak does, it’s leave you satisfied in mind, soul, spirit, body, and tongue. Thank you to the whole restaurant team, and to anyone considering, I cannot recommend enough.
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