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Levent Buyukugur and Sanjay Nandi, founders of the Good Food Society and part of the team responsible for Ristorante Frescobaldi, are behind this Turkish-style restaurant on the former site of Indali Lounge. Yosma is inspired by Istanbul’s vast history; it features an open kitchen with mangal grill (a Middle Eastern barbecue), as well as a lounge bar serving cocktails made with raki, Turkey’s national aperitif, an array of Turkish wines and bottles of Efes beers. The menu is divided into cold meze, hot starters, mangal, clay oven and sides, and many items are pit-roasted over coal. Headed up by ex-Barbecoa chef Hus Vedat, the 4,814 sq ft, 150-cover restaurant joins premium restaurants in the area, including Chiltern Firehouse, Galvin Bistrot de Luxe, L’Autre Pied and Purl bar.


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