The Charlottesville 29

If there were just 29 restaurants in Charlottesville, what would be the ideal 29?

Tag: Sultan Kebab

Five Finds on Friday: Kathryn Matthews

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Today’s Five Finds on Friday come from Kathryn Matthews of Iron Paffles & Coffee, which opens downtown this Tuesday, April 11, and will serve Charlottesville’s first ever paffles. What’s a paffle? It’s puffed pastry pastry cooked on a waffle iron, then stuffed with a variety of sweet or savory fillings. Matthews’ picks:

1) Prosciutto Pizza at Lampo. “I was blown away when I first tried Lampo’s pizza and I have been an avid customer since. The prosciutto pizza is my favorite. The meat is sliced fresh and the lemon is a very nice touch.”

2) Chocolate Almond Croissant at MarieBette Cafe and Bakery. “I usually have a hard time choosing between a chocolate or an almond croissant, but MarrieBette has it all in one! And it is divine!”

3) Avocado Toast at Beer Run. “Avocado on a thick piece of MarieBette multigrain bread? Yes, please! And I always add bacon to boot.”

4) Paramount Bramble at The Alley Light. “I’m originally from England and we love our brambles. So I was very excited when The Alley Light added this cocktail to their seasonal menu. It’s the perfect combination of sweetness with a punch, and a perfect accompaniment to any of their dishes.”

5) Appetizers at Sultan Kebab. “I spent three years in the Middle East where Turkish food (or variations thereof) is common in local restaurants. Sultan Kebab hits the nail on the head with their appetizers and I could not pick just one. The kisir, dolma, halloumi, and baba ghanoush are all fantastic.”

Manti at Sultan Kebab

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Series: Great Dishes of 2016

Although co-owner and chef Serhat Peker is responsible for much of the food on Sultan Kebab’s menu, there are three items for which they call on the services of Nergiza Geydarova, a talented Turkish woman who is a friend of the owners. One is the outstanding Turkish pita bread, which she bakes herself. Another is baklava. And, the third is manti – Turkish dumplings made from scratch and filled with ground beef, onion, black pepper, and cumin. They are boiled and then smothered in a sauce of house-made yogurt, drizzled with a mixture of melted butter and maraş pepper, and dusted with dried herbs. While they are delicious any time of year, the winter’s chill seems to make them even more comforting.

Because manti take twenty minutes to prepare, they are not on Sultan Kebab’s printed menu. But, they are almost always available by request, and worth the wait.

Birthday Feast at Sultan Kebab

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On chef Ian Redshaw’s 28th birthday, I had the good fortune of celebrating with him at his favorite restaurant, Sultan Kebab. You can read all about the birthday feast in this week’s C-VILLE Weekly. And, below are some additional shots from the meal, courtesy of excellent photographer Tom McGovern:

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