Forget everything you know about Sunday lunch. The ocakbaşı is lit for a single, long sitting: cold and warm mezze to open, then the grill table — Adana, şiş, lamb chops and the cut of the day — carved and served as it comes off the coals.
Bring the whole table. Children are welcome, the pace is unhurried, and the kitchen keeps cooking until the last plate is cleared. Fasıl musicians play throughout the sitting.
Dates will be announced soon; tables of six or more are best reserved a week ahead.
