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Okka Restaurant
From the inspired alchemy of master chef Tolga Atalay; an alluringly modern Turkish feast. Abundant mezes heat the palate with a fierce local pastrami steamed in parchment paper (en papillote) and satisfy with pureed eggplant infused with paprika spiked butter. Entrees dare and reward the brave and hungry. Fried semolina stuffed with minced lamb is a famous house specialty while twenty -five savory options of lamb, beef, and chicken Kebap create a luscious mélange.
