|
|
 |
 |
Who
knew, when it opened, that this ultra-casual kebab and gyro
stop on the Square harbored grander ambitions and would, after
several months of construction, emerge as a full-fledged Turkish
restaurant complete with rugs, banquettes, ottomans and belly
dancers? The front of the house still functions as a fast-food
pit stop, but in the new room, a charming menu offers patlican
salatasi (smoked eggplant salad with |
roasted green peppers,
tomato and hot spices), baby spinach with rice pilaf and thick,
tangy yogert, borek (phyllo) "cigars" stuffed
with spinach and feta, slow-cooked leg of lamb, and even crisp
beef liver with onion and parsley. Vegetarians can have a
blast at Efes, too, and the resaurant's festive atmosphere
encourages many families to go beyond the familiar. The dessert
are weak, the coffee strong, and the service surprisingly
formal.
-Christiane
Lauterbach
Atlanta The Restaurant Issue
September 2002
|
| |
|
|
 |
