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From Food & Wine, Jul 2004

“It is actually a cluster of three small restaurants: two kebab (or bread-and-meat) köftecis and one sofrasi, with salads, soups and stews. Hardly any of the dishes can be found elsewhere in Istanbul....” MORE>>

–Paula Wolfert, “Master Chef of Turkey”

Last updated July 2004 lastArticle = 7/2004 and lastAward =