I ’ L L TAK E MANHAT TAN
PERA MEDITERRANEAN BRASSERI E AND PERA SOHO
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THE SIBLING RESTAURANTS PeraMediterraneanBrasserie and Pera Soho derive their names from the renowned neighborhood in Istanbul that has served as the melting pot for many cultures and cuisines since the 17th century. Step through the doors of Pera Mediterranean Brasserie for a dining experience of distant Eastern Mediterranean recipes, ranging from the mobile kitchens of the nomads to the elaborate kitchens of the Ottoman palaces, to the unsuspecting palates of New Yorkers. Executive chef Sezai Celikbas leads a team of specialty cooks who collaboratively prepare a menu of twenty mezes (small plates). Most are easily shared – warm hummus with herbs (or air-cured beef “pastirma”), crushed walnut and spicy pepper “muammara,” pastirma-wrapped feta-stuffed dates and grilled artichoke with pea puree and fava beans. The specially marinated cuts of grilled meats and seafood, complemented by traditional and modern Mediterranean side dishes are the highlights of the menu. Chef Celikbas’ specialty preparation “Adana” is hand-ground every day and formed onto long flat skewers cooked suspended over high heat without touching the surface of the grill. Another house specialty is the “Shashlik” preparation – individual thin slices of beef or lamb (or both as a duo) marinated in a dairy-based spice and herb mix. Seafood options are varied, ranging from Pan-Roasted Citrus Salmon to a Spicy Monkfish Casserole “Kokoretsi,” as well as a Grape Leaf Wrapped Branzino stuffed with lemon, roasted garlic
and fresh parsley. Vegetarians love the Mediterranean Gnocchi with walnuts, currants, preserved lemon zest and white wine sauce. Like the neighborhood, Pera Soho offers a trendier experience. The menu is more seasonal and the vibe is starkly modern fused with ornately vintage. Still firmly rooted in centuries old Eastern Mediterranean traditions, Pera Soho incorporates contemporary Western trends, seasoned with New York City gustatory flair. Zucchini “Mucver” Balls filled with fresh dill and kasseri cheese,
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