No sugar in places it shouldn’t be. Just fresh, high-quality ingredients and authentic recipes and techniques used in our Turkish street food, made in-house from scratch daily. Our real Turkish döner (choice of beef or chicken) is the best you'll find worldwide, let alone in California. House-made lavash bread baked to order. Lots of fresh vegetables and tart Turkish yogurt in our wide variety of
sides. Zaza wraps (AKA lahmajun, Turkish pizza) in traditional beef, plus two vegetarian versions. Lightly sweet house-made baklava and künefe baked fresh daily. Vegetarian, vegan, gluten-free, and keto options, and everything is halal. Come see for yourself why we claim, … “It’s better Turkish style.”
We opened in May 2020 to bring fresh, authentic Turkish cuisine to Pomona, and surrounding southern California communities, after having operated a food truck in Detroit for several years. We are a small, family-owned and operated counter service restaurant. We emphasize high-quality, freshly prepared food and friendly service. We’re happy to have you sample the options if we are not too busy when you come in. We are open for take-out, delivery, and outdoor dining. You can order online (starting from our page, Yelp page, or our website), or call us at 909-620-6006. The vertical spit (rotisserie) was first invented in Turkey in the early 1800s. Döner means “it turns” or “it spins”. Döner has been adopted and adapted by various groups, especially those who lived together in the Ottoman Empire. The Greek word “gyros” means turning. The Arab word shawarma comes from the Turkish word “çevirme” (pronounced che-vir-mé), which means it turns or spins. Lebanese immigrants to Mexico adapted shawarma to the local taste and meat availability, creating al pastor. Turkish döner has become one of the most popular street foods in much of western Europe. Chef Mito hopes to introduce the local area to REAL Turkish döner, as well as to some of the vast array of other delicious Turkish food. Turkish cuisine consists of the fusion of some of the best of the foods from various groups who lived together in the Ottoman Empire over several centuries. Who knows who really made the first baklava, or the first strained yogurt (called Greek yogurt in the US). So many groups have similar cuisines due to some shared heritage, while today, their versions of things may differ somewhat from each other. So Turkish food is different from Lebanese, Armenian, and Palestinian food, but also similar in some ways. We don’t claim to have a monopoly on baklava, vertically spitted meat, or recipes made with strained yogurt. But we do claim to have darn good versions of all of those, and we invite everyone to come try for themselves. No matter who you are – no matter whether you’ve tried this type of food before -- we promise to give you a warm Turkish welcome.
