Palo Alto: Meyhouse opens long-awaited flagship restaurant
Omer Artun and Koray Altinsoy, two entrepreneurs from Turkey, had a dream of opening a meyhane — a lively Turkish tavern — in Silicon Valley. They began with a pop-up, then expanded to a 55-seat restaurant in Sunnyvale, where fans of their mesquite-grilled meats, dolma, and other meze flocked. There was clearly a market for this concept.
Meyhouse Palo Alto, the duo’s long-awaited flagship, opens tonight on Emerson Street. A major renovation has transformed Dan Gordon’s former barbecue/beer joint into a sleek, sophisticated space that seats 135 people and includes a live-music stage that will feature jazz and global music beginning this fall.
“We wanted to create a space that is warm, inviting, and genuinely reflective of the traditional meyhane, but with a bit of an elevated, perhaps more contemporary sensibility,” Artun said in an announcement on the first day of business.
The menu has evolved into a more sophisticated offering, with modern takes on Sunnyvale classics and a focus on seafood. The Palo Alto dishes were designed by Artun, the executive chef, in collaboration with culinary advisers Donato Scotti (Donato Enoteca) and Michael Huffman (Che Fico).
Small plates include Marinated Mussels with mulberry molasses, vinegar, and paprika; grass-fed and roasted Californian Lamb Shoulder with toasted orzo; Lemon-Cured Branzini with red peppercorn, red onion, tomato, and turnip; and Braised Artichokes in Olive Oil with fava beans. Domates Roka, a salad of heirloom organic tomatoes, marinated red onions, arugula, and pomegranate, is a seasonal special.
Entree highlights include Chilean Sea Bass roasted with a Byzantian fig-ginger glaze, Deniz Kestaneli Makarna (pasta with butter-poached lobster and California sea urchin), and grilled Lamb Chops and Aged Prime Ribeye. There’s also a daily fresh catch.
Craft cocktails were created by the West Beverage team (Nora Furst, Stephanie Gonnet, and Christopher Longoria) to complement the Mediterranean menu. Citrus vodka, ginger, pomegranate, curacao, and lime combine in the Cos-Mey-Politan, and tequila, mezcal, charred bell peppers, Mari Gold amaro, lime, agave, and salt in the Pepper and Flower.
The wine list includes selections from both California and the Old World.
