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New Restaurant on Forest Hill Road

mrsorganicsausage
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Growlybear

Growlybear

Posted
Posted

Jeremy Wrote:

-------------------------------------------------------

> Hmm... Anatolia. So that would be a Turkish place

> then?

>

> Personally I wouldn't go out of my way to eat

> Turkish food, it's the kind of place I would go to

> because it was cheap and convenient. It just

> doesn't excite me.

>

> Now a decent steak house or a French restaurant...

> that would be a different matter.



If they get their meat from the same source as when they were open last time, you won't find better steak anywhere than the they serve at Anatolia.

Jeremy

Jeremy

Posted
Posted

James - saying that Franklins/Chardon/Moulin are steak houses is a bit like saying that Curry Cabin is a vegetarian restaurant! They might have veg dishes on the menu, but it's not the same thing.


We don't have a decent French restaurant either - Le Chardon is hit-and-miss, and Le Moulin... whatever it is... is not French.


Anyway, I will wait until people try the new Antolia - if it's well received, I will try it. Can't say fairer than that.

Nero

Nero

Posted
Posted
I asked the bloke doing the work in the blue corner place what it was going to be. He said it would be a restaurant and that the man who owns the building lives upstairs, and that a restaurant provides the most rental. Didn't say what type of food it would be serving.
Penguin68

Penguin68

Posted
Posted
The Anatolia has had two incarnations so far - it opened again 2-3 years ago having been shut for about 5 years - when it reopened it was almost unchanged (menu/ decor even prices!). This wasn't a bad thing as the style of cooking (Turkish Cypriot) offered far lighter and more subtle dishes than the equivalent Greek Cypriot, although in the same general style. The (Turkish) red wine and Turkish beers were excellent (for the price), and the welcome was always warm. I am not sure that the style of cooking was actually Anatolian (most of the Anatolians in Northern Cyprus are late arrivals, shipped in to boost numbers by the Turkish government - so Northern Cyprus does not have a strong Anatolian tradition of cooking). The food however was always well and consistently cooked and spiced, and the menu was (relatively) short and very much to a theme, so you did not feel there were freezers full of boil-in-the-bag waiting for an order. It was never gourmet eating, but neither was it gourmet prices, and it was always, in my experience, entirely 'honest' in its cooking and presentation - it delivered what it promised. In both incarnations they never took cards (always cash or cheque). I look forward to seeing what changes are implemented - with the hope that the quality (which was good) still improves, and the prices stay competitive.
AllyCat

AllyCat

Posted
Posted

Errm - this is getting very confusing with 2 threads on the same topic right next to one another - I didn't see this one and just asked on the other what food it used to do - which has now been answered on this thread!

Any chance of combining the threads admin?

  • Administrator
Administrator

Administrator

Posted
  • Administrator
Posted
Sorry, combining threads puts all the messages into date order which is very confusing, I will lock this one however and the other one is here http://www.eastdulwichforum.co.uk/forum/read.php?5,227005

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