Appetizers

Anatolian Table will close — then reopen

A feta-covered salad and a bowl of hummus are starters at Anatolian Turkish restaurant.
A feta-covered salad and a bowl of hummus are starters at Anatolian Turkish restaurant. Allen Pierleoni

Anatolian Table in Rocklin, one of the few authentic Turkish restaurants in Northern California, will close its doors June 23. Before the lamentation begins, though, let the joy spread: It’s moving to larger quarters nearby, scheduled to open July 1.

Co-owner Ertugrul Hazar (with wife Tugce Hazar) debuted their popular restaurant 7-1/2 years ago at 6815 Lonetree Blvd. The new quarters, a short distance away at 6504 Lonetree Blvd., will be 4,300 square feet (with patios), compared to 2,600 square feet at the original restaurant. The phone number won’t change: (916) 772-3020.

“We will have a fully functioning Turkish restaurant and a market (selling) top-brand Turkish (food items),” Ertugrul Hazar said on the phone an hour ago. “We may do weekend breakfasts starting in September.”

The Hazars are such purists that they source their spices from a market in Istanbul. The dishes are from family recipes, and from recipes Tugce Hazar learned during her four years in a Turkish culinary school.

Anatolian Table Turkish Bistro, an offshoot of the “mother ship,” will not be affected by the move. It’s at 2319 K St., Sacramento, (916) 737-5767.

Anatolia (a.k.a. Asia Minor or Asian Turkey) is the peninsula-shaped Asian section of the Republic of Turkey, and is splashed by the Aegean, Black and Mediterranean seas, and the Sea of Marmara.

Turkish cuisine fuses the fares of Central Asia, the Middle East, the Mediterranean and the Balkans. Typical menus offer hummus, feta cheese, Kalamata olives, yogurt, eggplant, fresh vegetables, seafood, multiple salads, and lamb and chicken kebabs. Garlic is a key ingredient, as are paprika and olive oil.

More information: www.anatoliantable.com

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