Beyti Kebab Restaurant
4105 Park Ave, Union City, NJ
Sometimes I feel like I’m the last person to get on the cluetrain when it comes to good local restaurants. In this case, its Beyti Kebab in Union City, which I’ve been meaning to go to for years but never got around to it.
Beyti Kebab, which opened originally as a butcher shop back in 1984, was the first of the major kebab houses to open in the Hudson County/Bergen County area. Like the saying goes, the original is the best — I haven’t had kebabs as nearly as good as Beyti’s, and I’ve been to a lot of Turkish restaurants in the local area, including Kervan (and its short-lived sibling, Sapphire in Tenafly), Samdan, Babylon (recently re-opened in River Edge) and a whole bunch who’s names elude me. Beyti is a good half an hour to forty minute drive (in traffic) from where I live, and while some of the aforementioned places (all respectable and good Turkish restaurants) are only about fifteen minutes away from me, I’d definitely be willing to go the extra mile to go to Beyti — crappy parking situation included. It’s just that good.
Beyti Kebab storefront in Union City. Parking in the area can be a chore, especially on weekends, but the food is worth the hassle.
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Right up front by the register, they’ve got a mini-market where you can get all kinds of Turkish deli goods including cheeses, meats, sausages, yogurt, and pastries. It should be noted that everything sold in the restaurant, especially the meats, are Halal.
As well as a nice selection of dry goods as well. Love that Turkish coffee.
The restaurant is quite spacious and looks like something you’d find in Istanbul. In fact, the restaurant is named after a famous kebab house in that city.
Meats on display by the kitchen.
Peeking into the kitchen area.
Now THAT is a gyro.
Coban Salatsi, or Shepherd’s Salad with Bulgarian Feta Cheese.
Coban Salatsi without feta.
Mixed cold appetizer plate.
Single serving of babaghanoush, eggplant dip.
Single serving of Acili Ezme, a spicy appetizer made with chili and walnuts
Tabouleh, a salad made with parsley, bulghur wheat and tomatoes.
Ayran, a very sour yogurt beverage.
Charcoal grilled lamb chops. Excellent.
Lamb chop closeup.
The mixed kebab platter, which for $22.95 is an absolute bargain — you get a huge pile of meat over rice and salad, which includes Adana Kebab (seasoned ground meat), Sis Kebab (Lamb Skewers), Sis Tavuk (chunks of very tasty and juicy marinated and seasoned white meat chicken) and Doner Kebab (also known as Gyro) which is probably some of the best I’ve ever had. All the meats are well seasoned but manage not to be very salty or overcooked, which is no mean feat at a kebab place.
Iskender (Alexander) Kebab, sliced doner kebab (fresh gyro meat) in a tomato sauce over yogurt and bread slices. A meal fit for the conqueror of Asia Minor and Persia.
Adana Kebab closeup. Notice the little flecks of parsley, garlic and hot pepper in the meat.
Sis Tavuk closeup. Both Jon and I were astounded by just how juicy and tasty this was.
Sis Kebab closeup. Also quite excellent.
Since we didn’t order any appetizers and we shared the kebab platter, we had room for dessert. This is the pasty tray where you have your choice of different types of phyllo and wheat pastries, as well as an absolutely sinful chocolate pudding.
A closeup of the fresh chocolate pudding, which is a must. This is served in a crock over a layer of pound cake.
Turkish Coffee. Strong and sweet.