We were recently invited to attend a dinner at Troya, a Turkish restaurant in the Pacific Heights neighborhood of San Francisco. The second location in the city (the first isn't too far away, over on Clement), Troya Fillmore opened in May. Co-owned by Istanbul-native Berk Kinalilar with chef Philip Busacco (formerly of Terzo, Jardinier, and Michael Mina) at the helm in the kitchen, Troya aims to bring an authentic taste of Turkish cuisine to San Francisco, through a "California lens."
That means locally sourced meats paired with pepper paste and labneh straight from Turkey and a classic, hearty dish of lamb kabobs alongside beef-filed dumplings coated in a silken yogurt sauce. These are classic Turkish flavors made with refined techniques.
The dinner, including small bites to start and a three-course family style meal showcased a number of Troya's more traditional dishes, desserts from pastry chef Behiye Golgeci, and pours off Troya's wine list, curated by Brigitte Cullen and Mark Thompson.
Check out some of the dishes we tried in the slideshow above!
About the author: Lauren Sloss is a bicoastal food-lover who is based in San Francisco. Some of her favorite things include The Black Keys, goat gouda, and guacamole. You can follow her on Twitter @laurensloss.