anthony: i m quickly finding that the cuisine here is really good really complex with sweet, sour notes that are reminiscent of, i don t know. i just know that it feels hauntingly familiar yet, utterly new and delicious. salad with orange, almonds and honey. grilled lamb ribs with pomegranate sauce. slices of fried eggplant wrapped around a walnut filling. and chkmeruli chicken slow baked in an oven and then simmered in garlic and milk. anthony: mmm, that s good. paul: and georgians will tell you, there s no alcoholics in georgia. anthony: no alcoholics. right. do you believe that? paul: absolutely not. anthony: how do i get out of drinking? how do i avoid chugging chacha? paul: say you have a heart condition. anthony: a heart condition? nothing short of that will help?
perfectly happy, perfectly content to forego the table, come out here and stand around and eat like this. fuen: exactly. anthony: fuen s glass of wine comes with fried eggplant and honey, which sounds to me like it s moorish in origin. more wine accompanied by these delicious little clams. anthony: oh, yeah! and the main event. zack: oh, oh. anthony: now we are talking. yes. these langoustines, however, are not tapas, and consequently not free. but worth it at any price. anthony: that s so totally awesome. oh, we did good work here. zack: anything else, tony> shall we go on? anthony: no, let s move on. zack: all right. fuen: let s move on. anthony: as this death march of tapas continues, things start to get a little weird. this is the story of my life. fuen: is it? anthony: he doesn t do this at home, does he, ever? fuen: no. no, thank god. so now i understand how you feel when anthony: yes. fuen: every day. anthony: good. finally, a little empathy
jewish, and chinese have become american food. raki to start. anthony: prost. melek: prost. anthony: that brings me back. melek: yeah? this brings back istanbul to us. anthony: yeah. melek: when we go there, we have always raki and the bosphorus and here, this is like istanbul feeling for us. anthony: yeah, me too. and meze. spicy mashed vegetables, tzatziki, hummus, beetroot and olive dip, fried eggplant, pastries with feta, meatballs with tomato sauce and mint. whoa. that looks really pretty. melek: i don t think that you have any problems with spice? yeah? anthony: no, no, no. not at all. melek: not at all. all right. anthony: since you were born here, how turkish do you feel? and how german do you feel? and when does that equation change? are there times when you feel like, i m not part of this, or other times you feel, oh, i am definitely part of this. ? melek: that s a question i m thinking about all my life. in my heart, i m turkish.
you don t mess with tradition. anthony: i m quickly finding that the cuisine here is really good really complex with sweet, sour notes that are reminiscent of, i don t know. i just know that it feels hauntingly familiar yet, utterly new and delicious. salad with orange, almonds and honey. grilled lamb ribs with pomegranate sauce. slices of fried eggplant wrapped around a walnut filling. and chkmeruli chicken slow baked in an oven and then simmered in garlic and milk. anthony: mmm, that s good. paul: and georgians will tell you, there s no alcoholics in georgia. anthony: no alcoholics. right. do you believe that? paul: absolutely not. anthony: how do i get out of drinking? how do i avoid chugging chacha? paul: say you have a heart condition. anthony: a heart condition?
american food. raki to start. anthony: prost. melek: prost. anthony: that brings me back. melek: yeah? this brings back istanbul to us. anthony: yeah. melek: when we go there, we have always raki and the bosphorus and here, this is like istanbul feeling for us. anthony: yeah, me too. and meze. spicy mashed vegetables, tzatziki, hummus, beetroot and olive dip, fried eggplant, pastries with feta, meatballs with tomato sauce and mint. whoa. that looks really pretty. melek: i don t think that you have any problems with spice? yeah? anthony: no, no, no. not at all. melek: not at all. all right. anthony: since you were born here, how turkish do you feel? and how german do you feel? and when does that equation change? are there times when you feel like, i m not part of this, or other times you feel, oh, i am definitely part of this. ? melek: that s a question i m thinking about all my life. in my heart, i m turkish.