PUNCHMAGAZINE.COM 59 ABOVE: Co-owner Koray Altinsoy (left) with executive chef Omer Artun (right). and weekends. With dishes ranging from gilthead sea bream and salt-cured Atlantic bonito to grass-fed lamb and Turkish tartare made with tenderloin, Meyhouse’s interior mirrors its surf-and-turf menu. The restaurant pairs leafy plants, earthy wood accents and dark green upholstery with a display of fresh fish by the entrance that’s echoed in the striking artwork above the bar. Omer, a gifted ceramist, created the plates and bowls to evoke the ocean’s floor (he also made the dozens of pendant light shades and the dramatic tiles on the host stand). The restaurant’s concept comes from the word “meyhane” which means “wine house” in their native Turkey. It’s a place where friends linger over small shareable plates of food and glasses of wine while enjoying good music and great conversation. It’s a concept that differs from the Turkish kabob houses more commonly found in the U.S. “The food, the decor, the music, the vibe, everything is part of the total experience,” asserts Koray. Though this is a fine dining establishment, the last thing Omer and Koray want to serve is pretentious dishes. “We serve bold, clean flavors. This is ‘real’ food, meaning you can dip your bread into your dish, take big bites and really enjoy it,” Omer says proudly. “I wanted to do the best version of traditional dishes using the
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