Barney Fisher Turner: Istanbul Food Stylist/Food Writer
www.barneyfisherturner.com
Topaz
The other day I was invited to review Topaz, a favorite restaurant haunt of Turkish businessmen, looking to entertain foreign associates; the elegant paired down interior design and the cleverly constructed menu that caters both to the more conservative Turkish customer with up to date versions of Ottoman classics and his/her more bold international counterpart with adventurous, playful and very modern creations built around the very best Mediterranean ingredients; everything at Topaz is beautifully geared towards providing flexible fine dining for the perfect business lunch. Try the dead fresh John Dory with beetroot puree and kiwi minted sauce as a starter. I spare no shame nudging anyone towards the exceptional grilled lamb loin with smoked aubergine puree, minted onion relish, and smoked wheat pilaf for mains: This damn near perfect dish represents a beautifully realized end result; a perfect progression from celebrated local food to triumphant Turkish fine dining. The Kadayifi with fresh clotted cream that I ate too much of after wards reminded this writer again why when the world is against you there are always Turkish deserts to fall back on.
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