Newsletter

April 25th, 2011

This month I want to tell you about a restaurant that you have to hurry up and go to. And, no, I don’t mean because it’s so good that you shouldn’t deny yourself the pleasure any longer than you already have. It’s because this restaurant, the Taverna Bistro, is in a very precious and fragile state that it certainly cannot stay in forever and my recommendation is that you check it out before its inevitable shift. It’s brand new, you see, still finding a rhythm to live in. Meaning, I guess you could say, that for now it’s kind of offbeat.

My best example concerns the bar. It’s a huge full bar, taking up a good quarter of the dining room, fully stocked with top shelf liquor and, it seems, a dutiful bartender standing behind it. But when we ordered our drinks, a woman in jeans came out of the kitchen to ask my stepdad how to make a martini. Not how he liked it, how to make it. The drinks themselves appeared out of the kitchen, the woman behind the bar having not so much as shifted her stance.

The reason I know it’ll change is that the food is so good. It’s Turkish, real authentic, like-mom-used-to-make Turkish, which, trust me, I have from a very reliable, if slightly too cowardly to let herself be named, source. You can go now to the Taverna Bistro and sit alone, your water glass refilled after every sip, and eat stuffed grape leaves that will make you cry. Sure, you might have to teach them how to make the cocktail you want to sip with your meal, but we’ll all be longing for these days in a few short months when we’re being told that the wait will be at least an hour.

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