Turkish. At the southern foot of the pedestrian overpass, this restaurant was one of the first in the strip and offers a remarkable smorgasbord of all animal parts fit to eat. There is a full range of the normal kebabs and stews, but this is the place to experiment. The four daily soups include tripe and paça, normally boiled from the head of a calf. In the refrigerator you can select delicacies to follow: ribs, cutlets, liver, kidney, and heart. Calf's
brain can be found among the cold appetizers.