Bantof

You're on Great Windmill Street in the thick of Soho, where Bantof sits doing something properly Turkish without the theatrics. The room's straightforward—exposed brick, open kitchen, the kind of place that trusts its food to do the talking. Order the meze spread and watch it arrive in waves: charred aubergine, whipped feta, crispy halloumi. Then comes the grilled stuff—lamb chops, chicken shish, fish—cooked over charcoal with the kind of attention that makes you wonder why you ever bothered with anywhere else.