Today I had the pleasure of visiting the new restaurant from Hakan Ilhan in Mount Vernon Triangle. The Ottoman Taverna is a new 160-seat restaurant, specializing in classic dishes that incorporate traditional cooking techniques to pay tribute to the true flavors of Ottoman cuisine.
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| Photo: Rey Lopez |
Hakan managed to bring Istanbul native Ilhan
Erkek as the executive chef for Ottoman Taverna. Erkek to DC
from the Forbes 5-Star, AAA 5-Diamond Ritz-Carlton Hotel in Naples,
Florida to accept the position. His experience cooking award-winning
Turkish fare was garnered at the Ritz Carlton Hotel in Istanbul, where
he created the menu and handled the daily operations of Çintemani, the
hotel’s exceptional Ottoman restaurant for two years under his mentor,
the well- known celebrity chef Aydin Demir.
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| Photo: Rey Lopez |
When you visit you will find design elements and materials from Turkey throughout the restaurant.
The bar features a backlit onyx top, mined in Turkey, fronting the copper-clad back bar.
The wines are from country's that were a part of the Ottoman Empire, so you can choose wines from Greece, Lebanon, Serbia, Croatia and Israel among others along with Turkish - I understand that the restaurant will also have more than 20 wines available by the glass. They have also included some special California wines.
As you enter the Mediterranean touch with blue glass pendants and the use of arabesque shapes reinforce the Turkish design theme.
The ceilings and floors will sport an old world appearance, as if the building was 500 years old with new, sleek elements recently installed.
A light color palate throughout the interior as will the hexagon, honeycomb-shaped patterning found throughout the dining room are a cohesive anchor for the design. It is the formative design motif found in Islamic art that diners will see repeated on the custom light fixtures overhead, the wine cellar rack, pantry doors, and the cased openings to the bar and the exhibition kitchen. All of the wood used in the space is distressed and stained to look sun-bleached reminiscent of cliff-side homes in the Mediterranean region of Greece and Italy.
A large mural featuring the Hagia Sophia church is also a focal point, along with the laser cut steel screen dividing the dining room from the bar, with its hexagonal pattern and Kilim rug influenced cutouts.
Special attention in the design scheme is paid to the beautiful cooking presentation that will take place daily at the exhibition kitchen visible from the dining room.
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| Photo: Rey Lopez |
The charcoal pit and doner grill will be placed front and center to show the authenticity of the Ottoman cuisine.
There are three private dining rooms within Ottoman Taverna that will be separated by folding doors. The rooms can accommodate up to 40 guests each for a seated dinner, or up to 90 when the rooms are combined.
There is also a Sultan’s Table with seating for 12 guests.
Exterior seating at the outdoor patio will seat 46 diners when the weather permits.
So, my impressions. By way of a disclaimer, I have spent much time in Turkey, specifically Istanbul, so to be able to have a restaurant with authentic Turkish cuisine is a welcome addition to DC Dining. Along with the food comes that wonderful Turkish welcome and hospitality, which was the first impression I had today. The restaurant's interior is not 'old world' but the Turkish elements included are just right. Obviously a lot of care went into the design. The public cooking space is amazing, filled with flames and brass and the smell of cedar as the wood heats. The restaurant space is large, but slide doors enable a conversion into 3 or 4 separate spaces that can be used for private events, corporate dinners etc. I am guessing that once the restaurant is discovered this will happen often.
I was really lucky that I got to try some of the food (all of which will be available at the bar)
My favorite Mezze was the Midye Dolma, mussels stuffed with herbed rice, pine nuts, and currants, something you can get on the streets in Turkey. I wanted more.
I tried the Sucuk Şiş, grilled spicy beef sausage, which has just the right amount of spice to provide a tangy heat
The Stuffed Grape Leaves which is the most common Turkish/Mediterranean finger food, but done to perfection here, and
a Şakşuka, crispy zucchini, eggplant, bell peppers served over tomato and mint yogurt sauce which, as they say, is to die for.
Then a surprise!
Nuray Karatas, the general manager, appeared with Turkish Tea, and Turkish Delight.- Perfect.
So there you have it, traditional food, cooked in the traditional way and old world hospitality Turkish (Ottoman Empire) style - Highly Recommended
Starting on May 2nd the restaurant will be open for dinner only and will be open for Happy Hour. I will update as other openings (brunch, lunch etc) are announced. You can call (202) 847-0395. for reservations
Ottoman Taverna is located at 425 I Street, NW (4th & K NW)
http://www.ottomantaverna.com/
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