On a first visit to Anatolia, the best way to start is the mezze platter, a sampling of four of the selection of appetizers that begins any Middle Eastern meal. They are of very high quality here. Baba ghanoush is smoky with the flavor of roasted eggplant. Hummus is tart, garlicky, and fresh-tasting. Grape leaves are stuffed with rice, pine nuts, currants, and fresh mint.
Roasted eggplant is topped with a tart, house-made yogurt.
All this is accompanied by delicious freshly baked pita bread. American knowledge of Turkish cooking, and of Middle Eastern cooking in general, does not often go beyond kebabs, a big part of the main-course offerings at Anatolia. Try the lamb or beef yogurtlu kebab, good-quality meat served over crisp pita bread with yogurt and marinara sauce, accompanied by grilled vegetables and a delicious rice pilaf. Doner kebab, one of the glories of Turkish cooking, is served as a Friday-night special at Anatolia. Doner kebab means that Fridays are Anatolia's busiest nights.