Peri Ela

Turkish food has infiltrated Carnegie Hill in the guise of this wood-paneled room with its small bar, cramped tables, and traditional menu. The vegetarian platter is listed as an entrée, but actually makes an effective and delicious introduction to the pungent, potent world of Turkish meze, including a respectable hummus, a smoky patlican salatasi (mashed eggplant), and the thick, dill-flecked yogurt called cacik. There are whole grilled fish and various kebabs to be had afterward, but our recommendation is the irresistibly rich yogurtlu adana kebab, morsels of charred lamb over buttery pita croutons, drenched with yogurt and tomato sauce.