Profile

The large, multi-chambered Turkish spot is ornate in a distinctly pre-theater way: In the mezzanine lounge, dramatic wall sconces are framed by crimson trompe l’oeil curtains; on the ground floor, a mural painted with the words “The Show Must Go On!” hangs behind the long, mahogany bar. The dinner menu is clearly priced for the theater crowd, though dishes, once ordered, are slow to arrive at the table. But the food’s quite satisfying once delivered. Especially good are appetizers like lemon-and-basil-infused yogurt cacik (akin to Greek tzatziki); dolmas stuffed with spinach and ground pine nuts; and hearty, nicely spiced red lentil soup. The entrees are less consistent, so it’s best to stick to lamb dishes like traditional doner and hunkar begendi, cubes of meat in a baba ghanoush-style puree of eggplant and roasted tomato. — Sarah Gold

Red lentil soup, $6.50; Saray-style lemon cacik, $6; Traditional doner, $15.75