April 2004
Page 1 of 1
NEW Redwood City Turkish-born Celal Alpay is so passionate about his native cuisine that cynics might suspect he's on the take from Turkey's national board of tourism. But you'll admit he comes by bragging rights honestly when you taste his restaurant's succulent lamb chops (marinated 48 hours in herbs and garlic) or sarma beyti kebab (spicy ground beef that's flame-broiled, wrapped in grilled lavash bread, and cut into hot, aram-like sandwiches before it's ladled with earthy red-pepper sauce and pungent garlic yogurt). Mild eggplant and pasta dishes can't compete. But freshly wrapped dolmas hold a sensuously crunchy stuffing of rice and toasted pine nuts scented with cinnamon and mint. A fascinating selection of appetizers is brought tableside for easy choosing; be sure to sample the cigarette-shaped sigara boregi (hot, crunchy pastry filled with a creamy Feta-potato mix). Skip the sticky-sweet desserts.
2399 Broadway (at Winslow St.), (650) 368-5500. $. RW ***
If you or someone you know might be contemplating suicide, contact the following resources.
10/20/08—Copy chief & reviews editor Mia Lipman volunteers at a star-studded rally for words.
10/14/08—Rebecca Pariser and her camera crash the annual Burning Man after party.
Editorial intern and bluegrass musician Brian Heffernan reviews the eighth annual festival's highlights.
The eyes at San Francisco magazine capture two days of good, clean, carnival-themed fun at the second annual festival.
Irascible, iconoclastic, infectious—what made Don Nelson this way?
When you’re traveling, sometimes knowing what’s ahead is even more exciting than anticipating the unknown.
In a follow up to San Francisco's August feature on the future of slaughterhouses, Incanto chef Chris Cosentino offers a view of the past with a look at his collection of vintage abattoir photos.