460 Bistro

460 Bistro is a treat for all five senses. Brightly colored furniture in reds and orange draws the eye as soon as you step in, and a show stopping chandelier completes the visual experience. A Turkish and Mediterranean restaurant, this hidden gem strives to show their culture through every aspect of the dining experience, giving the customer as many avenues as possible to explore it for themselves. 

This intention really shines through in the menu. The 460 Dip Platter allows you to choose from either three or 6 dips for varying price, and is served with warm pita bread, carrots and a crisp fried cracker. This allows you to have some customization over your plate, and lets you get a taste of various flavors to discover your favorites. The whole menu is eclectic and versatile, be sure to check out the they were kind enough to share!

460 Bistro also features a full bar, with mixologists crafting both the classics and new inventions. For example, 460 Bistro offers a Mediterranean Mule, a twist on the Moscow Mule, which is fizzy, smooth, and sweet without being overpowering. 

A big part of Turkish culture is hospitality, something the owner himself emphasizes in his work on the restaurant. There, you can “...knock on anybody’s door, and they come in and they welcome you.” 460 Bistro lives up to this standard, with the waitstaff providing attentive, kind service. 

What stands out the most about 460 Bistro is not just the food, the drinks, or the service, but the true amount of care behind it. When speaking to owner Ersin Iscan, we learned that this is a passion project of his-- while no longer working there full-time, he has brought this place to life with the help of his chef and business partner Mahmut Bakir. 

When we asked Ersin about his motivations he credited his wife, saying she has always been his supporter and backs him up in his work, and his daughter. Passion and dedication are integral for success, and having that extra support is a huge boost. “You do your best,” he says, speaking to those who want to follow in his footsteps and build their own restaurant. “You have to love it. [If] you do not like it, you cannot do this business.” 

 

1. Ingredients:

   1.  2 pounds lamb shank or shoulder - – cut into 1 inch cubes

   2.  2 onions - – finely diced (I use one large sweet onion)

   3. 2 tomatoes - – finely diced

   4.  2 garlic cloves - – finely diced

   5.  2 Tablespoons tomato paste

   6.  2 Tablespoons vegetable oil

   7.  2 Tablespoons butter

   8. 1 1/2 cups water

   9. Salt and pepper

   10. Parsley - – for garnish

For the eggplant puree...

1. 2 large eggplants  – skins and stems left on

2. juice of 1 lemon

3. 1/4 cup butter

4.  1/4 cup flour

5.  2 cups whole milk

6.  1/2 cup cotija – parmesan, or other hard cheese, grated (use Turkish kashkeval if you can find it)

7. Salt and pepper

Instructions: 

1. Liberally salt the lamb, then wrap tightly and refrigerate for at least an hour or up to two days. The salt will not only flavor the meat, but it will also help tenderize it.

2. In a heavy Dutch oven or cast iron pot, heat oil over medium high heat. Working in batches, brown the lamb well and set aside. Discard oil.

3. Reduce heat to medium, add butter and onions. Cook onions for a few minutes until they start to caramelize.

4. Add tomatoes and tomato paste and cook for a couple of minutes, stirring often.

5. Add garlic and cook for another minute.

6. Return meat to pot and add about 1 1/2 cups of water.

7. Throw in some freshly ground black pepper and a little more salt. If you didn’t salt the meat before cooking, add more than a little salt.

8. Cover pot, reduce heat to low and simmer for about an hour, or until lamb is tender and the liquid has reduced and thickened. If needed, add more water as the lamb cooks.

9. While the lamb cooks, make the eggplant puree.

10. Prick the eggplants a few times with a fork. If you have a grill, place eggplants over a flame and let the skins char, or you can broil them. You want to char the skins and then bake or grill them until they are cooked throughout and soft.

11. Let the eggplants cool, then peel them and put the flesh in a mixing bowl.

12. Add the lemon juice and mix with an immersion blender, or standard blender, until smooth

13. Heat a large pan or medium pot over medium heat and add the butter.

14. When melted, add the flour. Whisk for a minute or two, then slowly add the milk, stirring constantly.

15. When the sauce has thickened, add the eggplant puree and stir until combined.

16. Add the cheese to the puree and stir until incorporated.

17. Taste for seasoning and adjust accordingly.

18. If needed, thicken the lamb stew by cooking, uncovered, until liquid has reduced.

To serve, spread the eggplant puree on a plate and top with the stew. Garnish with fresh parsley.