DESSERTS

Sweet endings,
baked daily

Layered pastries, fresh syrups, and house-pulled dough — the way Turkish desserts are meant to be made.

Tatlılar

Made by hand, every morning

Our pastry kitchen starts at 5 AM. Phyllo is rolled paper-thin and stretched by hand. Syrups are reduced slowly so they soak without going soggy. Nothing in our dessert case is more than a day old — and most of it doesn't last that long anyway.

Pistachio Baklava

Forty layers of hand-stretched phyllo, butter-brushed, packed with Antep pistachio, finished in light syrup.

Signature

Walnut Baklava

Classic walnut filling, lighter syrup, slightly cinnamon-warm.

Künefe

$10

Shredded kadayif baked over a pool of mild cheese, soaked in syrup, finished with crushed pistachio.

Hot

Şekerpare

Soft semolina cookies in lemon syrup. Three to a plate.

Sütlaç

Slow-baked rice pudding with a caramelized top. Served chilled.

Vegetarian

Lokma

Crispy fried dough drops in honey syrup, with a dusting of cinnamon.

Vegetarian

Take a tray home

All of our desserts are available by the tray for events, gatherings, or just because. Order 24 hours ahead — or grab whatever is in the case today.

See the full menu

Sweet endings,baked daily