Reyhan Sea & Mediterranean Grill has a new name and a brand new area after shifting from Person Street and establishing a new spot on Gillespie Street.
• Tell us about your place: Savory grilled lamb, beef, and seafood are some of the authentic Turkish dishes you will find at Reyhan Sea & Mediterranean Grill on Gillespie Street. Reyhan Oner, who owned Reyhan Turkish Kebabs on Person Street, opened the brand new restaurant in February. The vicinity changed into previously occupied using Sherefe, which also featured Mediterranean meals. Oner, from Ankara, Turkey, stated she changed into traveling in Turkey while she heard that the spot had grown to be crowded.
“I turned into ready to amplify to a bigger area,” she stated. The expansion additionally protected a call exchange, new hours, and an up-to-date menu. There is a bar, a show of handmade Turkish pottery on the market, doors patio, separate dining regions, and eating rooms available for private occasions or banquets.
• Specialties: Two specialties are the Ali Nazik kebab and the Iskender kebab made with traditional Turkish grilled and pro meats.
The Ali Nazik kebab, which is new to the dinner menu, has tender bites of sauteed lamb served over grilled eggplant that has been mashed and combined with yogurt and garlic. The Iskender is marinated lamb and pork cooked on a vertical rotisserie. It is served over homemade pita bread with a residence pink sauce and rice pilaf, and undeniable yogurt.
Other new dishes consist of the shrimp saute, salmon grill, shrimp grill, shrimp casserole, and lamb shank.
• Most popular dish: “Most popular on the sandwich menu is the Doner sandwich,” she said. Seasoned rotisserie meat is sliced and served on self-made pita bread with lettuce, cabbage, carrots, and yogurt sauce. It additionally comes as a wrap. The Doner kebab plate is popular as a dinner entree.
Also popular is the spicy Adana kebab plate, the lamb chops, the lamb shish kebab, and the hen Tava saute.
The restaurant, which recently received its liquor license, is now able to promote wine and beer. “We also serve traditional Turkish Raki,” Oner said. It is an anise-flavored aperitif. This is popular in Turkey.
The homemade baklava — made with rich candy filo, chopped nuts, and honey — is the eating place’s most popular dessert.
• Why should diners devour here? “We serve clean and true Turkish cuisine that you mayn’t discover anywhere else,″ Oner said. “We are the ideal spot for date night or casual eating, with a secure and at-ease ambiance.”
Exploring Far Eastern cuisine in catering can beautify your menu and appeal to new customers. To accomplish that, the caterer desires to become familiar with the delicacies of numerous international locations within the Far East. The nations’ delicacies and those positioned inside the Far East area are various, even as they’ve some similarities. Olives, dates, and mint are a few of the commonplace components inside the dishes that can be found even as exploring Far Eastern delicacies in catering.
The following are a few of the famous dishes from the Far East:
Baba Ghannouj:
This dish is one of the favorite dishes in the Far Eastern regions. Baba ghannouj is a famous dish that is crafted from tahini and eggplant. The dish tastes barely smoked with a creamy and easy texture. It’s usually served with pita bread which can be fresh or toasted. Baba ghannouj can be made in only forty-five minutes. Typically, it’s garnished with olive oil at the top. However, it may go well with peppers, coriander, and parsley.
Mucver – Zucchini Fritters:
Mucver – zucchini fritters seem like vegetable pancakes. This favorite dish of Turkish people is served along with warm appetizers. Mushroom-zucchini fritters are frequently served with yogurt dip. However, human beings can eat them with yogurt, garlic sauce, or a Turkish cacik. One big benefit of this dish is that it may be made in fifteen minutes or less.
