I love kabobs and Turkish food, specifically, so I was excited when Anatolian Kitchen opened up in my neck of the woods last year. It’s run by the Tekdemir brothers: Dino mans the front of the house and Shahan runs the kitchen. Service is always warm and welcoming, but the reason we return over and over again is their tasty, uncomplicated food. It’s comforting Middle Eastern fare done well.
We’ve eaten here a bunch of times and almost ALWAYS order the combo grill and ask for extra veggies in place of rice. The combo comes with lamb, chicken, doner, and kofte and the meat’s always well-seasoned and moist.
We routinely share a second entree and typically choose one of the daily specials. The braised lamb shank is always tender and well-seasoned (we sub out the orzo with veggies) but my favorite dish is the pan roasted whole sea bass stuffed with fennel and onions.
When we ordered it the other day, the fish was fantastic! The skin was crisp, yet the flesh was moist and delicious! We didn’t even need to Paleo-fy the dish because it came with a side salad and no grains.
If you’re in the area – say you’re finishing a WOD at CrossFit Palo Alto – give this place a try!1