A Turkish delight. Slender hand-wrapped börek packets emerge crispy-hot from the fryer, oozing mild, melting feta. Search out beyti: spicy ground beef and lamb dressed up like a carnivore’s baklava, encased in flaky phyllo, dusted with pistachio, punctuated at every slice with a piece of tomato, then drizzled with butter and draped in tomato sauce. Mains include a ramekin of creamy, minty haydari, the Turkish cousin to tzatziki. The keskul pudding is worth plunging into, its vanilla interior made crunchy by blanched almonds and coconut. Mains $13–$24.