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Kebab Master Takes the UWS

Still working on getting that "N" in "OPEN."Photo: Melissa Hom

We were tipped off to the month-old Seven’s Mediterranean Grill by Orhan Yegen, the city’s ambassador for Turkish food. As at Yegen’s East Side restaurant, Sip Sak, an array of house-ground, delicately spiced kebabs are complemented by fresh yogurt sauce and freshly baked bread. There’s also a big selection of the Turkish-Armenian spiced pizzas called lahmajoun. Chef and co-owner Aziz Seven has a history in New York kebab circles: His work at Ali Baba on East 34th Street was much admired, and his most recent New York venue, Sunnyside’s Turkish Grill, was a favorite of connoisseurs. Neither place, though, featured Seven’s oven-baked halvah, a must-have dessert of hot sesame pudding topped with toasted walnuts.

Seven’s Turkish Grill, 158 W. 72nd St., nr. Columbus Ave.; 212-724-4700.

Lamb, beef, veal, red peppers, spices, and genius make up the yogurt beyti.Photo: Melissa Hom

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