Asitane
Kariye Camii Sokak No: 6
34240 Edirnekapi
Istanbul – Turkey
Every once in a while a restaurant comes along that has a concept so intriguing, you have to try it. Asitane has come up with such a concept: using authentic, historical Turkish dishes spanning nearly 1000 years. Each dish has either been re-created from original Ottoman menus, or re-created from descriptions of dishes served at the time. Each dish on the extensive menu is given a date, which may seem gimmicky at first, but really works. The setting of Asitane is quaint and beautiful, and is located on the ground floor of a renovated old building. We were lucky enough to arrive on a pleasant day, so we decided to eat outdoors, though there is also extensive indoor seating.
To start with, we got a sampler plate, which like all of the other items on the menu, was very reasonably priced. We were surprised that it was such a good deal for such a fine dining experience. The sampler plate included four dips (20 Turkish Lira, about $10): Ottoman Hums (1469/1471), Lor Cheese Blend (1898), Fava (no date on this), and a pounded cucumber salad (1844). The Hums was what we might consider hummus, with currants and pine nuts, the Lor was a spreadable mild cheese (much like ricotta) mixed with rosemary, peppers and tomatoes, and the fava bean dip was seasoned with dill. We also received a basket of bread to sop everything up.
We then tried what was perhaps our favorite dish of the day: ‘Toyga Aşı’ Summer Soup with Yogurt (14th century). The soup was served cool, with mint and olive oil drizzled on top. It was phenomenal! For an entree we chose “Mahmudiyye” with Dane-i Sarı (1539), stewed chicken with cinnamon, cloves and apricots garnished with Rezaki raisins and almonds. The dish was extremely flavorful, with a pleasing sweet taste that went with the saffron pilaf accompaniment.
We highly enjoyed our meal at Asitane, adding even more to our opinion that Turkey has amazing food. To top it off, the setting was lovely, the service was pleasant and the price was extremely reasonable. We also forgot to mention that in addition to your server you will be attended to by the restaurant cat (see below) who likes to visit. To top it off, Asitane is right next to one of the major sights in Istanbul, the Chora Church (Kariye Kilisesi), even though it is a little bit outside of the historical center. If you visit Asitane you are sure to have an extremely unique dining experience you can not get anywhere else (unless you are a time traveler, of course).
Though in the United States BBQ may seem as American apple pie, it has a special place in the national consciousness of many countries, none more so than in South Africa. 
Like any good rib place, 12 Bones does not give you much time: open only 11-4 on weekdays (or until the food runs out, whichever is first), by the time we arrived at 10:30 there was already a line. We were lucky to be early: there were multiple rub glazes to pick, and at the last minute, knowing the ribs were famous, M decided to opt for a standard 6-bones rack of brown sugar glaze. Among other potential choices was pineapple habanero, but we felt that could have been getting a little too playful if we wanted to get something traditional for our first time. 
There is something primordial about a rack of ribs that come out on an aluminum plate. No sides, no nothing else. And they did not need anything: the rack of ribs in the background of this photo were easily the best we have ever had – just amazing. Perfectly smoked, all the fat had melted away, leaving behind perfectly tender, well-seasoned, and artfully glazed rack of certified culinary cavemanliness. Extra points for the fun outdoor seating area! Meanwhile, as M was salivating over his rib plate, L was busy on her usual: pulled pork. It was good, but not memorable in comparison to the ribs. A solid, light smoke flavor with a sweet North Carolina vinegar sauce made for a worthy contribution to our meal. Between us, we split cornbread, macaroni and cheese, and cucumber salad as sides. But again, the star here is the ribs: if you have a chance to stop in Asheville, definitely pay a visit to 12 Bones.
M arrived at the Mercado de San Miguel with a single goal: eat jamón ibérico de bellota. “Iberian Acorn Ham” is the name given to the finest quality Spanish jamón, a fiercely protected product produced through a painstaking process. Black Iberian pigs, living in southern and southwest Spain close to the Portuguese border, freely roam oak groves consuming little besides acorns. Their hams are left to dry for weeks, and cured for another twelve months or more. The result is what is universally considered the finest jamón on the peninsula, if not the planet. The price definitely matches the quality – but it is worth it.
Eating The World 