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Businiess name:
Pasha Turkish Restaurant
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Review by:
citysearch c.
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Review content:
The decor in this Upper West Side Turkish ""brassiere"" was nice, relaxing and a great environment to dine. We had a great corner table and the server seemed very nice. However, he didn't know too much about the Turkish wine we ordered, though he did say it was close to the taste of a Pinot Noir, which, in fact, it was. I was impressed with the wine and it was only $54. It was a 2004 Kavaklidere. There were other wines similar to a Bordeaux for about $34. For the level of quality and given it was sold at a restaurant, I thought the price was reasonable for the bottle. I ordered the lamb shank which was not that impressive. It was not as tender as I had expected, I was looking for a texture similar to an Oso Buco. The eggplant appetizer was a puree, again not expected, and it have the texture or the flavors I expected. The yogurt lamb was fanatastic and would recommend it over the shank. The grilled eggplant was cooked to perfection that accompanied my shank. The highlight of the evening was the baklava with whipped cream. This was truly the best baklava I've ever had. It was not as sweet as most baklavas and had great balance of nuts and honey. Texture was perfect. I'd go back just for that. The Turkish coffee is made in a machine and not made in the traditional ""gizvit"", which lent to a blander flavor. The prices are very, very reasonable with entrees generally under $20. Not a hip and young foodie crowd, most of the patrons much older than I had expected which lends me to believe that this restaurant had been serving good food for a while and it's not a fly by night trendy place that will vanish after the current food craze is over. Overall, not terribly impressed but impressed enough to go back if I have a craving for grilled lamb or chicken. For great lamb or chicken, I still think the food stand on 6th and 53rd is the best in Manhattan. And for the money ($5), you'll get more flavors and food than you expect.
Pros: Baklava, wine
Cons: Nothing unique
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