New York City has the largest number of Turkish-born Americans of any city in the United States. (The most thriving community in NYC being Sunnyside Queens.) Because of this, there is a wide range of Turkish restaurants available.  Many of these restaurants I find quite average, though there are a handful that I do find very good. However, even in those restaurants that serve very good Turkish food, there seems to be a lack of authentic Turkish "atmosphere." As in where are all the Turkish patrons?  . . . Except for Taci's Beyti, located on Coney Island Avenue in the Midwood section of Brooklyn. For 28 years this family-run restaurant deliciously prepares the Turkish cuisine classics for a diverse international audience, many of them being Turkish nationals, most coming in large groups and being in a high-spirited mood.

As soon as you enter Taci's Beyti you are immediately  struck about the "buzz" the energy of the place, a feeling that seems to be missing from other NYC Turkish dining establishments.  The restaurant is impressive in its size, two separate handsome red bricked rooms, high ceilings, with elegant ornate Islamic designed lighting fixtures dangle above.  And the music . . . that "far away" exotic Turkish sound that soars about the restaurant does a good job transporting you to Turkey. This another element (the music) that few NYC Turkish restaurants do. And then there is the crowd, those chowing down on the delicious food. An exotic mix of people from all over the globe.  With a good number being from Turkey, I heard Farsi being spoken (Iranian) Hebrew, Russian, a large colorful-clothed family from Uzbekistan arrives, then an Indian family. I never find such a colorful mix of people at any other Turkish restaurant in the city, and to me this adds the enjoyment.  

At Taci's Beyti an array of Turkish cold appetizers in the "Sampler Plate," which includes; stuffed grape leaves, hummus, babaghanoush, tabuli, eggplant.

Taci's Beyti offers some dishes that are not found on many Turkish NYC menus . . . one example is Lahmacun, a very traditional dish of very thin layers of dough topped with a blend of ground lamb, tomatoes, parsley, onions, garlic, cumin, black and red pepper. Very tasty. 

 Cem Sahin, the manager of Taci's Beyti. He is gracious and welcoming, as is his entire staff of enthusiastic and professional wait staff.

All the lamb dishes at Ceci's Beyti are fantastic. I usually go with the lamb chops, but today, I tried the Lamb Sautee. Small pieces of baby lamb sauteed with tomatoes, onions and green peppers, seasoned with a blend of herbs and spices and served in a casserole. Extremely flavorful, highly recommend. 

One entire wall of one of the rooms of the restaurant has seven large arresting black and white photographs of Turkey. I like the mood that these photos resonate. (The above photo is shot on the Bosphorous with the Istanbul skyline in background) Taci's Beyti is a large restaurant holding nearly 150 people, but because of the size, the two rooms, it does not feel overcrowded. The second room is especially ideal for large groups.

Turkish language lesson - "Hello" (Merhaba)  "Thank you" (Tesekkur ederim)  "Delicous" (Lezzetli)

Interesting fact about Turkey - Noah's Ark landed in Mount Ararat (Agri Dagi) in Eastern Turkey. The mountain is the highest in Turkey at 16,580 feet.

Address - 1955 Coney Island Avenue Brooklyn  (718) 627 - 5750