Profile

After honing his skills at various restaurants in his native Turkey, Yusuf Basusta opened his own Turkish spot on the South Brooklyn waterfront in 1999. The nautical, boat-shack-styled eatery, with plenty of open-air tables, serves up fresh fish and grilled meats. The panfried flounder is lightly crisped on the outside with moist, flaky meat inside; chicken shish-kebab drips with a perfectly seasoned marinade, alongside crispy roasted potatoes and a mild rice pilaf. The dessert tray offers homemade Turkish cakes and puddings; chestnut mousse, covered in a Sauvignon Blanc cream sauce and standing on a bed of roasted nuts, makes for a sweet ending. — Jill Weiskopf

Chicken shish kebab, $18.75; Fresh flounder, $20.75