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ALL BOTTLED UP: Turkish Cuisine & Bakery
The spot: Andersonville’s Turkish Cuisine & Bakery (click for details) is getting ready for a makeover. The 7-year-old, family-run operation faces a gradual remodeling project —during which the restaurant will stay open—over the next three months. The already extensive menu also will be slightly expanded, says owner Engin Cardak. Not to fear—favorites like lahmacun, a Turkish pizza with ground meat, green and red bell peppers, onions and tomatoes ($3.50 per piece; $9 for three pieces) and chicken, lamb and beef kebabs ($8.95-$11) will remain, as will the traditional vegetarian hummus ($4.50) and baba ghanoush ($4.75) appetizers. Turkish Cuisine & Bakery is busiest on weekends, when a family-style dinner sampler of about 20 items is available ($30 per person, minimum four people) and belly dancers perform (Saturdays and some Fridays) in the bright red dining room decked out in colorful Turkish and Georgian tapestries and folk art.
The bottle: Every neighborhood needs a good wine shop, and In Fine Spirits (click for details) is Andersonville’s. It’s within walking distance from several BYOBs, so employees are accustomed to offering pairing recommendations for various types of cuisine, including Turkish. To go with the heavier lamb and beef options, one helpful employee suggests the earthy, peppery Chono, a biodynamic, organic cabernet sauvignon from Chile ($11.99). Find it on one of the store’s two “under $12 tables.” To go with vegetarian appetizers, try the fruity yet acidic Maryhill Winemakers White Blend from Washington State ($11.99). -- Emily Hiser Lobdell is a metrmoix special contributor.
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