On Tuesday evening I headed over to Bloomsbury Square to join my classmates and professor for dinner at a Turkish restaurant called TAS. This was my first time dining at a Turkish restaurant and was rather excited to find out what the food is like. Upon arriving at the restaurant I noticed that décor had a very natural and simplistic feel to it. The color pallet was very soft and consisted of mainly earth tones which created a very organic vibe. I also noticed the use of various con
trasting textures on the walls and pillars. The windows allow plenty of light to pass through, providing the room with ample natural lighting. However, I found seating arrangement to be a bit congested and it was a bit of an inconvenience when trying to get in and out of my seat. The place setting was very simple and clean; all the dishes plated in a very minimalist style.
We started out with a pre-selected set of appetizers that consisted of: Humus (pureed chickpeas with tahini, garlic and lemon juice), Zeytin Yagli Patlican (aubergine, tomatoes, garlic, peppers and chickpeas cooked in olive oil), Tabule (chopped parsley salad with tomatoes, onions, cracked wheat, olive oil and lemon juice), Manca (spinach with fresh yogurt served with garlic), Zeytin Y
agli Bakla (fresh broad beans, coriander, red & green peppers, dill, garlic, olive oil served with yogurt), Sebzeli Kofte (ground chickpeas and broad beans tossed in spices, deep fried and served with tahini sauce), and Borek (filo pastry filled with feta cheese and spinach). Each of the starters had a very different flavor to it and all were enjoyable but my favorite was the Humus which has a very smooth and creamy texture that paired perfectly with the bread. The Zeytin Yagli Patlican was sweet in flavor; the Tabule was tart with a strong lemon flavor; the Manca was r
efreshing and minty which I found to be rather surprising since it did not have any mint in it; the Zeytin Yagli Bakla had subtle kick to it which is most likely the work of the peppers; the Sebzeli Kofte had a denser consistency compared to the others and had a crunchy outer shell; and last, but not least, the Borek was creamy and had a fairly sharp flavor. For my main course I ordered the Kariski Izgara which is an assortment of grilled meats, i.e. chicken, lamb and meatball, paired with a side of couscous. The food was delicious; the meat was grilled perfectly and was not dry at all. The addition of the chili sauce added a nice burst of heat that warms the back of the throat, but be careful when adding the sauce – it is rather spicy and can overpower the rest of the dish if too much is added (not to mention you’ll be reaching for the water as well). We had the option of pairing our meal with a choice of house wines (red or white), compliments of Dr. Manley. I’m not big on wines in general and I found the flavors to be a bit too strong for my taste but it was nice to try them. Overall, my dinning experience at TAS ended up rather pleasant. Good atmosphere…good food…good company, what more can a girl ask for?
Review is also available on Yelp
trasting textures on the walls and pillars. The windows allow plenty of light to pass through, providing the room with ample natural lighting. However, I found seating arrangement to be a bit congested and it was a bit of an inconvenience when trying to get in and out of my seat. The place setting was very simple and clean; all the dishes plated in a very minimalist style.We started out with a pre-selected set of appetizers that consisted of: Humus (pureed chickpeas with tahini, garlic and lemon juice), Zeytin Yagli Patlican (aubergine, tomatoes, garlic, peppers and chickpeas cooked in olive oil), Tabule (chopped parsley salad with tomatoes, onions, cracked wheat, olive oil and lemon juice), Manca (spinach with fresh yogurt served with garlic), Zeytin Y
agli Bakla (fresh broad beans, coriander, red & green peppers, dill, garlic, olive oil served with yogurt), Sebzeli Kofte (ground chickpeas and broad beans tossed in spices, deep fried and served with tahini sauce), and Borek (filo pastry filled with feta cheese and spinach). Each of the starters had a very different flavor to it and all were enjoyable but my favorite was the Humus which has a very smooth and creamy texture that paired perfectly with the bread. The Zeytin Yagli Patlican was sweet in flavor; the Tabule was tart with a strong lemon flavor; the Manca was r
efreshing and minty which I found to be rather surprising since it did not have any mint in it; the Zeytin Yagli Bakla had subtle kick to it which is most likely the work of the peppers; the Sebzeli Kofte had a denser consistency compared to the others and had a crunchy outer shell; and last, but not least, the Borek was creamy and had a fairly sharp flavor. For my main course I ordered the Kariski Izgara which is an assortment of grilled meats, i.e. chicken, lamb and meatball, paired with a side of couscous. The food was delicious; the meat was grilled perfectly and was not dry at all. The addition of the chili sauce added a nice burst of heat that warms the back of the throat, but be careful when adding the sauce – it is rather spicy and can overpower the rest of the dish if too much is added (not to mention you’ll be reaching for the water as well). We had the option of pairing our meal with a choice of house wines (red or white), compliments of Dr. Manley. I’m not big on wines in general and I found the flavors to be a bit too strong for my taste but it was nice to try them. Overall, my dinning experience at TAS ended up rather pleasant. Good atmosphere…good food…good company, what more can a girl ask for?Review is also available on Yelp
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