Kasabım | local steakhouse in cihangir
This boutique butcher and steakhouse uses all cuts of only the finest local meat with preferred American techniques that age and preserve the meat to its fullest and healthiest flavor. Using only quality ingredients, this Cihangir restaurant serves simple and classic steak dishes, as well as traditional Turkish adaptations such as Tukish meatballs and steak Iskender.
"We’ve lasted as Kasabım since the 1940s. We’re the 73rd registered butcher since the history of the republic. We are doing an integration in Manyas. Cultivation, as well as further processing will be transferred there. We are trying to preserve ourselves as a boutique. The animal products are in a known region and we don’t sell outside of this. In other words, we are trying not bring in any animals from other regions into our shop. There is more or less everything you can want from a calf or lamb on our menu. There are things that come from every section, and from the other cuts there are meatball varieties. Calf chops, what we call wet-aged, opposite to other restaurants like us that cook meat who use dry-aged, is also in fact preferred in America at moment and is a much healthier resting condition, that is that we rest them in meat cupboards in vacuum sealed bags. This is also healthier because there is no production of bacteria however the neural structure inside completely breaks down and the meat softens. For the iskender, we cook the steak using a special method. There’s bread made in a floor furnace that comes from Bolu. We fry that and chop it underneath. Steak on top, and on top of that is iskender’s known sauce and butter. The butter too comes from Manyas. It’s a favorite, and one of our most preferred dishes. On Friday and Saturdays we do a floor furnace. We cook it in time for the evening dinner service. We want to serve it just as it comes out of the oven. We cook in our floor furnace in earthenware pots so it has that same earthy taste. Because we want to preserve its authenticity."
We’ve lasted as Kasabım since the 1940s. We’re the 73rd registered butcher since the history of the republic. We are doing an integration in Manyas. Cultivation, as well as further processing will be transferred there. We are trying to preserve ourselves as a boutique. The animal products are in a known region and we don’t sell outside of this. In other words, we are trying not bring in any animals from other regions into our shop. There is more or less everything you can want from a calf or lamb on our menu. There are things that come from every section, and from the other cuts there are meatball varieties. Calf chops, what we call wet-aged, opposite to other restaurants like us that cook meat who use dry-aged, is also in fact preferred in America at moment and is a much healthier resting condition, that is that we rest them in meat cupboards in vacuum sealed bags. This is also healthier because there is no production of bacteria however the neural structure inside completely breaks down and the meat softens. For the iskender, we cook the steak using a special method. There’s bread made in a floor furnace that comes from Bolu. We fry that and chop it underneath. Steak on top, and on top of that is iskender’s known sauce and butter. The butter too comes from Manyas. It’s a favorite, and one of our most preferred dishes. On Friday and Saturdays we do a floor furnace. We cook it in time for the evening dinner service. We want to serve it just as it comes out of the oven. We cook in our floor furnace in earthenware pots so it has that same earthy taste. Because we want to preserve its authenticity.
