Brunch @ Istanbul'lu - excellence in execution

[Nab]

Still can't shake the brunch I had here on Saturday. The chef is a master, with highly refined execution and care in the kitchen - everything from impossibly light and airy pastry to perfectly poached and soft-scrambled oeufs, I'm willing to bet there's not a dud on the entire menu. Rightfully deserves four stars. ;)

We had a plate of assorted borek (soujuk/basturma, cheese, ground beef); cilbir (poached eggs in a yogurt sauce with a red pepper oil of sorts); pastirmali (soft-scrambled eggs with basturma, tomatoes & onions); and a salad because my friend hadn't seen a vegetable in over ten days (after a coast-to-coast ramen tour). I'm looking forward to crushing the entire menu.

[Bob Dobalina]

Thanks for the review, Nab. Have to get back there again - had a great first lunch there - could not agree with you more - seriously good chow.

[tatsu]

Nice, I love food pics. Is that red pepper on the salad or sumac? How was the cheese? I'm a little picky about feta, I like Turkish and some eastern european ones, but not Greek, too dry and salty usually.

[Nab]

Beyaz peynir (Turkish cheese) - it was quite good. And yes, sumac.