Turkish-Kurdish specialties are back in this restaurant-rich neighborhood
Seeing an opportunity to bring Austrian cuisine to the Peninsula, restaurateur Dino Tekdemir over the summer transformed his Anatolian Kitchen in Palo Alto into a second location for one of his other restaurants, Campbell’s Naschmarkt.
But that didn’t keep his longtime fans from missing the authentic Kurdish and Turkish specialties and the modern Mediterranean dishes. So, when the Port of Peri Peri chicken restaurant shuttered nearby, he saw another opportunity. He’s re-createdon California Avenue, just around the corner and down the street from the original location.
Coming out of the kitchen again are authentic dishes such as Manti , Iskender : Hunkar Begendi ; Veggie Mousaka; the lamb/beef Adana Kebab; and Kunefe, a traditional sweet cheese pastry.
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