The kitchen pivots on midye, mussels stuffed with spiced rice and herbs, a signature Istanbul snack, alongside tantuni (thin-sliced meat rolled in lavash bread) and kokorec (seasoned lamb intestines, grilled whole and chopped). The operation targets the Turkish diaspora and anyone seeking the compact, high-turnover cooking of Istanbul's vendor stalls rather than sit-down meze service. Midye are the calling card: brined, deep-fried served with lemon and chili, they anchor a menu built entirely on dishes that move quickly over heat. · No website yet.