Owner and grill chef Yavuz Cikar opened the restaurant about five years ago and has been doing a roaring trade ever since. He works the room with the natural aplomb of the well-seasoned professional he is. Cikar's resume reads like a culinary history of Turkish restaurants in the Inner West.
During the 80's, he worked at the 330-seat Sahara City Restaurant near Enmore Theatre, and in the mid-90s he managed Pasha's on King St. "What we're trying to do here is to serve all Turkish food in traditional ways," he said. "Most of the dishes here could be made at home." The recipes for many of the dishes go back "a couple of thousands of years", Cikar said. But the ones he uses are a bit more recent. "All my recipes come from my mum," he said. "We had no girls in the family and I was always very keen to learn". "I've been experimenting in the kitchen since I was eight or nine years old. I love making it as much as I love eating it."
The extensive menu has all the staples. There are dozens of dishes for meat-lovers and vegetarians, fresh dips made on the premises,and salads. The meat shish plate is a hearty meal of chicken and beef skewers,both well-seasoned and moist.
The Glebe also sampled the mixed dips- a splendid looking plate of eight flavours and a salad. The chilli dip is a standout, as is the cacik (cucumber, garlic and yoghurt), perfect with the sesame topped bread. The imam bayildi (eggplant stuffed with vegetables) is a great vegetarian option while the pide is certainly up there as on of Sydney's finest.