Meyhane traces its roots back to the cosmopolitan history of Istanbul as a space where people come together to eat delicious mezes and drink their troubles away. What defines the Meyhane experience are the long-lasting conversations, moments that are not rushed, and a sense of belonging in a community.
Chef Ralfi Berk of Ralfi SF, coming from a Sephardic Jewish family in Turkey, discovered a familiar feeling of authenticity in the Japanese Izakaya experience and created a meyhane menu inspired from it.
Reserve seats in advance: bit.ly/2vNsT7L
+$65 bottle of Raki
+$10 glass of Raki
+$7 glass of sake
Course 1: Raki + Melon Sorbet and Feta
Start with the classic Raki/melon/feta meyhane trio. Raki infused melon sorbet, feta flakes, and anise seed.
Course 2: Grilled Halloumi + Pluots
Cypriot halloumi cheese and pluots grilled to perfection.
Course 3: Warm Olives
Warm black sele olives with Turkish bud thyme and Castelvetrano olives with Japanese schimi pepper.
Course 4: Bread and Olive Oil
Meyer lemon and rosemary bread from Acme Bakery with black garlic infused olive oil on the side.
Course 5: Pistachio Kebab
Lamb kebab with pistachios. Prepared from scratch with a traditional double handle Turkish meat knife called Zirh. Cooked on a Japanese yakitori grill using high-heat Binchotan charcoal. Served with sumac-marinated shallots and cacik, a yogurt-herb-cucumber soup/dip.
Course 6: Gavurdagi Salad
Seasonal tomatoes, nira (Japanese chives), walnuts, homemade cherry molasses and more than fifteen other ingredients.
Course 7: Semolina Halva + Ice Cream
Warm semolina halva with vanilla ice cream at the core and roasted almonds on top.