A sort of Turkish Alice Waters, Şemza Denizsel finds the freshest ingredients for her daily menus, written on chalkboards, that feature simply prepared but delicious Turkish dishes emphasizing meat and vegetables. Prices are a bit high for the portion size, but you're paying for local, mostly organic foods, such as sourdough bread made with heirloom Anatolian wheat. The venue is especially popular at lunchtime with local professionals; if you can't land a seat in the
upstairs dining rooms or on the pleasant backyard deck, consider making a picnic from the side dishes and delectable baked goods sold at Kantin's street-level food shop (entrance is separate from the restaurant). No alcohol is served.