DINING AROUND at Konak - Authentic Turkish Cuisine
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By Jerry H. Bloom, S/aff Writer
hen you see Konak Irom the outside. it looks like a typical storefront bar with a low ceiling. Don't let this view keep you
from going in, because as you walk up the low ramp into the main dining area you'll enter a warm, wide, and spacious room with a 22-loot high ceHing. Pale yellow walls are decorated with the owner's family antiques and other Turkish objects d'art. Tables are dressed in white linen cloths and napkins with a vase of fresh c arnalions. Live entertainment is a belly-dancer on Wednesdays and music on Thursdays.
Before I tell you about the authentic Turkish menu, I want you to know that even though Konak is located at 228 Vine Street in Olde City Philadelphia, they offer free parking in their own private off·street parking lot at the corner of 2nd and Vine Street. You don't have to worry about parking tickets or the added cost of valet parking.
Konak is family operated. Chvner Melek Basaran is also the tal· ented [,'(ecutive Chef. The restaurant is managed by her uncle, the pleasant and hospitable Metin Erduran. "We're out shopping at 8 a.m. every morning to make sure we only serve the freshest ingre<lients in our menu itCIl1S,~ Uncle Melin said.
The evening we visited. Chef Melek's daughter and c~wner Ayse Atay was on hand to guide us through the extensive menu. -On Tuesdays, we serve a small plates or Tapas-style menu for $2.00 each that allows diners to try many different dishes without ordering the full size meal,~ Ayse said. "This appeals to many pe0ple who have not tried Turkish or Mediterranean foods before." Konak's full-service bar also serves Turkish wine by the bottle and glass. I enjoyed a pour 01 Kalecik Karasi that was ruby red in color witfllruity and vanilla overtones.
Our party of three be!{iln dinner with a ('old ilpl!.£!.izer called •. £zine ($4.95) tba1'Was '"an '"adiemely hot ana SPK:Y comb1i1i8On of roasted ben peppers, red onion, fresh tomato, garlic, parsley, and olive oil. We also tried the Imam Baylldlthat translates to the Priest Fainted ($5.95). This delicious dish is made lrom roasted Italian eggplant stuffed with tomato, onion, green pepper, and pine nuts cooked in olive oil.
There's also an appetizer sampler ($11.50) made up with stuffed grape leaves, humus, eggplant salad and falafel topped with a creamy sauce. A must-try hot appetizer is called Sigara Borek ($4.95) that was lour rolled spears 01 bakcd filo dough surrounding a center 01 feta cheese and parsley, Chef Melek's menu includes eleven cold and ten hot appetizers. Entrees are divided into three sections entitled Homemade Specials, From the Grill, Vegetarian Entrees, and Fish & Sealood Entrees.
I chose the lamb shank dinner ($16.95) from the Homemade Specials section, This is a favorite 01 mine and Chef Melek's version brought a large lamb shank with the meat so tender it was falling off the bone. Accompanying this wonderlul piece 01 stewed lamb was potato, onion. garlic. carrot, dill, tomato, and a spear of Romaine all in a tasty broth with iI side of ricc.
Onc 01 my two dining partners chose lamb chups From the Grill section that brought lour meaty char-grillcd baby lamb chops with a crusted potato shaped into a pear. a carved tomato. onions, and a grilled hot green pepper. My other dining partner ordered the Grilled Jumbo Shrimp ($18.50) lrom the Fish & Seafood section that brought six chargrilled Black Tiger shrimps on a skewer marinated with garlic and olive oil and served with the house salad. All of the entrees were well·made, tasty, and pleasingly plated, Turkish Desserts ($3,75-$7.50) are made in house. Ayse cut three dillerent desserts into thirds so we could each have a taste. We tried Kasefe, an apricot in special syrup with walnuts and whippcd cream' Baklava Turkish stXlr
·made ~ ftaky"IDo, jiiii'Chlo nuts and honey. and Kazandlbi, a slice 01 milk pudding with one side lightly burnt for a pleasing flavor. We also had a special pear dessert ($7.50) colorfully sauced and usually served only on weekends.
For information, directions, or reservations, call 215-5921212.
I'm planning to return on a Tuesday lor the Chef's Tapas-style dinner.