Taci's on Metropolitan, Turkish in Forest Hills, new?
- janie Apr 13, 2012 12:28 PM
Anyone been, just put up grand opening sign--any relation to Taci's in Brooklyn?
re: Bob Martinez
I called the brooklyn taci beyti's and I got a very cryptic answer, when asking them if they are the owner of the Taci's in Forest Hills on metropolitan, they said, "no, we are not but we know them", and I said, "oh, they appear to be indicating that they are one and the same", and they said, "well, I can't vouch for the food at all", and, then I said, "so, you're saying you're not the same owners, but you know them, that's all", and they guy said, "yes". So----------take that for whatever it means...I'll try some takeout there next week and report back,--they don't appear to have lunch specials on their menu I picked up yesterday...and the entrees do not seem to come with rice--as it[s crossed off of menu
Went here this weekend. I'm finding it very hard to evaluate it without thinking about Wafa's since Turkish food has a lot in common with Lebanese food and the two restaurants are within spitting distance of one another. (...Must....Not...Compare...)
Oh well, here goes...
Taci's appears to be going for a fine, slightly high-end dining experience (for Queens).
We started with some kidney bean stew (earthy, homey) and eggplant spread. Both were good (eggplant spread had dill in it—liked that) and came with Turkish style pita (thicker and puffier than what most of us think of as pita). The bread was hot when it arrived. I think they might make it themselves.
Many of the entrees apparently were originally served over rice but not now ("rice " was whited out on the menu). Now they come over the toasty Turkish style pita bread and, in the case of the chicken kebabs we had, doused with a generous dollop of what tasted like home-made yogurt. The kebabs were moist, which must be tough to accomplish with such lean animal flesh.
The best thing though was the pide, a Turkish style "pizza." A pide at Taci's is a super thin crust stuffed with a filling then (perhaps) topped with mozzarella cheese and baked perfectly. The cheese may be an American influence and Taci's offers other varieties of pide without it. This is what I will get the next time we go here. Had the pastrami and cheese version ("Turkish pastrami"—whatever that is, maybe lamb pastrami, don't know).
Ended the meal with traditional Turkish coffee, which I liked very much (this coffee wasn't overly bitter—something I've had problems with in the past with Turkish or Greek style coffees).
With regard to getting up to speed kitchen-wise, it still seems a work in progress but they seem very committed so I'm confident they'll improve.
Worth a look.
Glendale is hungry...