Due to inescapable commitments, I wasn’t able to get out for West Haven Restaurant Week until the final day, Saturday. That night found me at Saray Turkish Restaurant on Campbell Avenue.
Despite an avalanche of customers, the door was opened for us and we were greeted by these gentlemen.
We were seated in the busy dining room, which brimmed with a refreshing multiculturalism.
Taking wonderful care of us throughout our meal was cute and cheerful Pink Yellow (yes, that’s really her name).
We placed our order from Saray’s intriguing Restaurant Week menu,
and then I strolled around the restaurant taking photographs. The kitchen was cranking under the Restaurant Week demand.
Saray’s glass showcases were full of prepped foods ready to be cooked
and tempting Turkish pastries.
Pink started us out with good warm bread.
From five appetizers, we chose the soslu patlican (fried cubes of eggplant topped with spiced tomato sauce, sautéed onion, tomato, bell pepper, garlic and olive oil)
and perfect hummus (chickpeas blended with tahini, garlic, olive oil and cumin).
The bread was ideal accompaniment to both appetizers.
From thirteen entrées, we chose grilled boneless marinated brook trout topped with sautéed mushroom, onion, bell pepper, tomato, various spices and Kashar cheese. Delicious.
Rice was served on the side.
Just as satisfying was slowly baked lamb blended with vegetables and seasonings, wrapped in filo dough, deep-fried, and then topped with garlic yogurt.
From four desserts, we chose the sutlac (an ultra-creamy rice pudding)
and the seker pare (which looked dry but was amazingly moist).
We also got to try the künefe (which looked formidable but was amazingly light).
We sipped Turkish tea with our desserts.
Like the brook trout, we were stuffed to the gills. All around us were people enjoying their dining experience—even the children.
Kudos to owner Sammy Kuru and manager Sal Ergin!
Saray Turkish Restaurant, 770 Campbell Avenue, 203-937-0707
www.saraykebab.com