This venue is closed.
Amid the mad bustle of the Garment District lies Sahara Grill, serving Turkish specialties to fashionistas, Port Authority commuters, and aspiring designers at Parsons. Seating is uncomfortable— a few dodgy stools in the back of the cramped, narrow space, under Turkish travel-destination posters—so most order take-out. The usual medley of Mediterranean mezes, such as hummus and babaganush, make good appetizers, but the sautéed eggplant salad with tomatoes, peppers, and garlic stands out with flavor. The main event is the doener kebab, which owner Michael Kocak insists be made from scratch daily. It consists of lamb and beef that have been marinated in onion juice, onions, bay leaves, white pepper, and oregano and then thinly sliced or ground and assembled into a meaty cylinder that’s roasted on a vertical spit and “shaved” into thin, charred slivers. It’s best topped with cacik (pronounced “jajik,” a yogurt-based sauce akin to tzatziki) and acisos, a mild chili pepper sauce. Other options, like the chicken doener, kofte, and shish kebabs are similarly fresh and well-seasoned. Everything here can be had in a pita, a wrap, or with rice and salad. Hakan Baruttu, the chatty counterman, is a most amiable guide.Recommended Dishes
Eggplant salad, $4.95; doener kebab, $5.95; chicken doener kebab, $5.95; kofte kebab, $5.95
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