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Think of Bi Lokma as a weekday lunch hub or a cozy corner for chow just like babaanne--er, granny--used to make. Begin with hot yogurt soup, a tangy, rich bowl of herb-flecked stock that should get the rep as Ottoman penicillin, while stuffed grape leaves packed with pine nuts, rice, and currants translate to fun finger food. Appetizers lure the vegetarians, but herbivores are (mostly) out of luck come entrée time. Lamb reigns proud and loud, featured in most of the 13 options, including the smoky ali nazik and the stuffed cabbage dressed with a light tomato sauce.