The Anatolian Grill Plate
Rich and flavorful combination of bulgur pilav, grilled meatball kebab, pita bread, sumac onions, and charred vegetables, a true taste of Anatolia
Gian Dindar grew up in Istanbul where his father had a restaurant. Dindar, along with two other local families, opened Kitchen Garden just four months ago, bringing authentic Anatolian dishes to the community. You may have seen images of their big breakfast spreads with beautiful plates of all sizes — tables set for sharing.
“We aim to connect people through culture and share the plates. The sharing brings people together,” Dindar said as Chef Fatih Erkan brought out authentic dishes from the southern part of Turkey. The lamb and beef kabobs are full of flavor and have just the right amount of heat with pepper and spices. Served with sumac marinated onions, grilled pepper, tomato and bulgar, we savored each bite, using the pita bread beneath the kabob to scoop up bites.
We enjoyed the Anatolian Grill Plate with the Shepherd Salad — a fresh mix of chopped tomatoes, red onion, parsley and cucumber. And the cold glass of ayran yogurt drink, which balances the spices and oil of the cuisine, was a surprise delight. Dindar says people don’t often like the drink at first, and then they get addicted.
From the moment we entered this restaurant, we were treated with warmth and hospitality. We were served Turkish coffee before we ate and brought baklava to try after our meal. We recommend indulging in both for the full experience!
