Tasting Istanbul, From Humble to High Cuisine
Monique Jaques for The New York Times
A table at Asmali Cavit, which specializes in small plates.
By LIESL SCHILLINGER
Published: September 30, 2011
SOMETIMES I think it’s no accident that Istanbul’s telephone area code is 212. Despite its minarets and its hilly cobblestone streets, its Grand Bazaar and the sapphire waters of the Bosporus that glide through the city like a liquid sash, this eastern metropolis has a New York state of mind.
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