CityView Magazine

32 | September/October 2017 Modern Menu e menu lists nine entrées, a handful of appetizers, salads, and desserts. Albeit, the menu at Reyhan's is small, but it is mighty. As a Turkish tasting first-timer, I glanced over the menu and saw only unfamiliar names. But once I ordered, I recognized the familiar ingredients around the plate: yogurt, eggplant, fresh pita bread, lamb, and loads of olive oil. ese are ingredients we all know and love. e carte du jour is kept traditional. Her most popular dishes include a doner kebab and doner gyro (a mix of lamb and beef) served with yogurt, mixed veggies, rice, and made-to-order pita bread. Her Kiymali Pide (a baked flatbread with beef, vegetables, and Turkish spices) is something to truly marvel over. Time permitting, Reyhan will prepare anything requested, as long as it's Turkish. She recommends a request for stuffed eggplant, her favorite non-menu item. Much like a typical Turkish meal for a large family, Reyhan encourages her diners to try a bit of everything while sharing entrées. However, saving the best for last, Reyhan has perfected the popular Mediterranean baklava dessert. Described on her menu as a "sweet pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup," the baklava is dusted with hand-crushed pistachios and leaves customers and their taste buds beseeching for just one more bite. And just when you think you are absolutely stuffed, Reyhan will not let you leave without a taste of what Turkey is also famous for—its tea and coffee. With ingredients shipped straight to her from Turkey and served in intricate glasses, Reyhan's coffee is unlike any coffee served in this area. e beans are boiled and if any sugar is added, it is done before it is poured. Reyhan Öner and her daughter Nursu

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