This charming café, sheltered within a shopping enclave, hosts a loyal following at outdoor tables shaded by age-old oak trees. Inside, Chef Vural Aydoğan and team work out of a glass-walled kiosk, dressed up with blue-and-white tile as well as neatly lined cans and bottles.The menu is an enticing offering of breakfast fare, featuring organic eggs that support Turkish mezzes, manti and savory pastries like borek. Baked in-house, this burnished coil is stuffed with spinach, sprinkled with sesame seeds and garnished with cherry tomatoes. The izmir kofte arrives in a mini ceramic dish filled with beef meatballs baked in tomato sauce alongside batons of roasted potato. A single charred jalapeño adds the perfect bit of heat to each mouthful.