A new upscale Turkish restaurant opens in S.F. from the Lokma team

by admin

The team behind popular Mediterranean brunch spot Lokma is stepping into fine dining with Taksim, a modern Turkish restaurant opening Thursday in San Francisco.

It takes over the former Cockscomb space at 564 Fourth St., near Brannan Street. The huge, two-story restaurant has 90 seats, two bars and private dining areas. Owners Serkan Sozen, Birkan Dogan, Emre Kabayel and Neslihan Demirtas tapped Daniel Gribble, formerly a a cook at three-Michelin-starred restaurants the French Laundry and Atelier Crenn, to lead the kitchen.

With Lokma, Kabayel said he wanted to show that Turkish cuisine is much more than kebabs. Now, he’s taking that idea further — “fine dining with Turkish influences,” he said.

His favorite starters include butter-poached shrimp ($18) wrapped in crispy, shredded phyllo dough and served with muhammara, a smoky-sweet dip of roasted red bell peppers, walnuts and pomegranate molasses. There’s also stuffed peppers ($15), inspired by dolmas, with a filling of wood-fired eggplant and manchego cheese.

Main dishes include a spin on a traditional Turkish white bean stew called kuru fasulye. Instead of serving primarily beans cooked with a little meat, Taksim’s version stars a massive lamb shank ($34) with beans, sun-dried tomatoes and lamb jus. A twist on Italian risotto ($28) employs wheat berries instead of rice, Turkish raki instead of wine, and aged kasseri cheese instead of Parmesan.

Taksim will serve contemporary Turkish fare in the former Cockscomb space.

Provided by Taksim

Cockscomb’s wood-fired oven will be put to use for breads such as bazlama ($8), a Turkish yogurt flatbread served with sumac-tinged butter, and pita ($8), available with cheese, roasted garlic or za’atar.

Related Posts

Leave a Comment