Bodrum

Bodrum

ADDRESS: 584 Amsterdam Avenue
(Between 88th and 89th Streets)
New York, NY 10024

WEB SITE: www.bodrumnyc.com

TELEPHONE: (212) 799-2806

FAX: (212) 799-3406

HOURS: Lunch: 12:00 Noon – 5:00 PM, Tues.-Sun. Dinner: 5:00 PM – 11:00 PM, Mon.-Sun.

CUISINE: Turkish-Mediterranean

CREDIT CARDS: All major

WHEELCHAIR
ACCESSIBLE: Yes

PRICE RANGE: Lunch (entrees): $12.00 – $17.00
Dinner (entrees): $12.00 – $24.00

DRESS: Casual

RESERVATIONS: Not required

SEATING CAPACITY: 40
(Year-round Outdoor Café seats 30)

NUMBER OF ROOMS: 1
(Year-round Outdoor Café seats 30)

PARTY FACILITIES: Available upon request
DESIGNER: Richard Bloch

EXECUTIVE CHEF: Turgut Balikci

CHEFS DE CUISINE: Aysen Candaner (Homestyle Turkish meze and kebabs)
Mehmet Tanyeri (Contemporary Turkish and Mediterranean
entrees)

OWNERS: Turgut Balikci
Huseyin Ozer

OPENING DATE: July, 2007

BODRUM: Review

Bodrum, the stylish new Upper West Side Manhattan restaurant, features the homestyle Turkish cooking of Turkish home cook Aysen Candaner and the contemporary Mediterranean dishes of Turkish chef Mehmet Tanyeri. The restaurant, is named after the popular Turkish seaside resort, is owned by Executive Chef Turgut Balikci and his partner, Huseyin Ozer.

Bodrum’s intimate, candlelit atmosphere embodies the ambiance of a modern Mediterranean restaurant. Designed by Richard Bloch (Masa), is enhanced by a 12-foot high slated ceiling, handsome walnut tables, leather and iron chairs, slate floors, fabric-upholstered banquettes, ivory-colored walls with original bronze sculptures. French doors open onto a charming year-round canopied outdoor café.

Bodrum’s seasonal Turkish-Mediterranean menus are sophisticated and creative, yet simple and earthy. Executive Chef Turgut Balikci works closely with his two chefs de cuisine to create menus featuring the authentic homestyle cooking of Turkey as well as the contemporary dishes of the Mediterranean and North Africa. Turkish home cook Aysen Candaner, from the Adana region of southeastern Turkey, an area famed for its variety and use of spices, serves authentic Turkish meze (appetizers for sharing) and kebabs. These dishes are enhanced by an impressive selection of fresh, flavorful herbs, imported Turkish olive oil, seasonal ingredients, and individually seasoned with spices from Istanbul spice market. In addition, the pizza chef prepares a unique selection of thin-crusted pizzas from the custom-made Italian wood burning oven. Their use of seasonal vegetables as well as a variety of Turkish flavors is the foundation of Bodrum’s culinary style.

Bodrum features a superior selection of Mediterranean wines with an additional selection of California and New Zealand wines. The predominantly Mediterranean wine list changes seasonally and is continually evolving. An impressive number of wines by the glass are also available. In addition, the restaurant serves Turkish raki, Greek uzo, and arak, a popular liqueur in the Middle East.

Prices remain moderate. Lunch entrees range from $12.00 up to $17.00. Dinner entrees range from $12.00 for Margarita Pizza (Classic Tomato, Mozzarella, and Basil) up to $24.00 for Filet Mignon (Grilled and Served with Garlic-Mashed Yukon Gold Potatoes, Sauteed Spinach, and Red Wine Mushroom Sauce). Bodrum rates B Major on The Walman Report.

Cuisine (Homestyle Turkish cooking combined with
contemporary Mediterranean dishes.
Talented home cook Aysen Candaner,
from the Adana area of southeastern
Turkey famed for its variety and use of
spices, prepares homestyle Turkish meze
(appetizers for sharing) and kebabs. Professionally
trained chef Mehmet Tanyeri, formerly at Pasha,
prepares contemporary Turkish, Mediterranean,
and North African dishes. A unique variety of
thin-crust pizzas are available from the woodburning
brick oven.)

BAR: Full-service bar. It features a predominantly
Mediterranean wine list with a selection of
California and New Zealand wines. An impressive
variety of wines are available by the glass. In addition,
the restaurant serves Turkish raki, Greek ouzo, and arak,
a popular liqueur in the Middle East.

ATMOSPHERE: Intimate, romantic ambiance. The stylish dining
room is enhanced by a 12-foot high slated wood ceiling,
candlelit walnut tables, handsome leather and iron chairs,
fabric-upholstered banquettes, ivory-colored walls with
original bronze sculptures hand-forged by famed artist
Arturo di Modica, creator of the "Wall Street Bull,"
candelabras, slate floors, mood lighting, a custom-made
Italian woodburning oven, and French doors opening
onto a charming outdoor café to create a contemporary
Mediterranean setting.

OUTDOOR CAFÉ: A charming year-round canopied outdoor café on a
lively Upper West Side street seats 30 people. It is
enhanced by potted plants and enclosed by wood
flower boxes. During the fall and winter months, the
outdoor café is heated. During the spring and summer
months, the entire outdoor café is open air.