Turkish Steakhouse review: our verdict
Before even taking a seat, you pass by the aging cases: red-lit display windows where cuts of beef dry-age right next to the tables. The decor sets the tone, and the menu follows suit. The meat is the entire offering, from seared steaks on the grill to Turkish pide shared plates, served with a pepper sauce and truffle mash to accompany them.
This is a Guéliz spot for a dinner among meat lovers or a tête-à-tête without fuss: a dim, felt-lined room, attentive servers, and complimentary tea at the end of the meal. This isn't a place for a rushed meal or a child who only insists on chicken: the house is a steakhouse, and the rest of the menu comes second.
The dish to order: an aged cut, pepper sauce, and truffle mash. The trap: large cuts sold by weight, whose thickness sometimes disappoints; ask for the gram weight before ordering. The best time slot: dinner, without rushing, because the service takes its time even when the room is quiet.
