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Talullas is a brilliant taste of Turkey with charm, a warm atmosphere, full of color, and comfort that ushers each patron into an international fusion of flavors. In fact the first thing I noticed was the ambiance. There are several different kinds of lamps that hang over both the main dining area as well as the bar. At the front of the restaurant, there are two semi-private seating areas that are situated in the front window cul de sacs.
A bar was located toward the rear of the restaurant. High cocktail tables populated the area near the bar. Also, there was another small private nook for dining close to the rear as well.
One word that describes the menu selection at Talullas is selection. The restaurant has a big emphasis on healthy selections, fresh foods and authentic varieties of old favorites. The bread is made from organic stone ground flour. And when I ordered a cup of chamomile and lemon tea, (which was soothing by the way) I even noted that the table sugar was different from what I am accustomed to using. It was sugar from the island of Hawaii.
As a novice connoisseur of Turkish food, I depended heavily on Demir, the restaurant owner, to guide me through this initial experience. For the first course, I had a mezze platter with all sorts of goodies: ispanakli yogurt, acih ezme, patlican salatasi, dolma, patlican ezmesi, and mercimek koftesi, which were “spreadable” edibles; a homemade yogurt spread, hummus, ground lentils, eggplant spread and even stuffed grape leaves. But, I think my favorite was the Turkish salsa. It had a hint of fiery warmth with a combination of vegetable aromas.
One delight that was different from anything I had sampled elsewhere was the amtep hummus, which was a separate dish from the mezze platter. It was a rather large portion served hot and garnished with sumak pine nuts. For anyone who likes hummus, they will love this variety. It was a yummy rendition of an old favorite. Along with the appetizers, I had a bowl of the soup with large tiger shrimp.
Just to give illustrate how plentiful the portion sizes are, I was almost full before the main course and I had boxed some of the platter and the soup so I would have room to eat what was next. And, I was sharing everything with my dinner companion for the evening.
The main course was a combination kabob platter. I have to admit, I was quite reluctant to try the lamb. I had had it recently and did not enjoy it. Demir asked me about my concerns and promised that I would like it.
I am glad I was brave. The lamb was juicy with a consistent texture that was quite tender. On the platter, there was succulent grilled chicken, two patties consisting of lamb and beef, one mild and one spicy. Each piece of meat was so moist and full of flavor, there was no need for sauces or dips.
To top the meal off, I ended it with just a small bite of baklava. I have previously savored the Greek version of this sinfully sweet and addictive dessert. It has become a favorite of mine, when my waistline can afford the extra calories.
The Turkish version was nothing short of mouthwatering. The dough was lighter and fluffier than what I have had before, so the finished pastry was easier to chew. And, it was not quite as sweet so I didn’t feel quite as guilty when I ate the second piece.
In terms of price, Tallulas is affordable, particularly in light of the healthy choices and homemade selections on the menu. It’s a taste of Middle Eastern culture without the price of the plane ticket. Truly it is the best of both worlds.
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Talullas