It's hard to talk about Turkois Grille, an 18-month-old
Turkish restaurant in Airmont, without sounding like
one of those late-night knife infomercials. A Turkois
meal starts with a basket of warm, yeasty pide
bread, crusty on the outside, chewy on the inside. It's
served with a plate of olive oil for dipping — not
unusual in restaurants these days, but this oil is filled
with an addictive combination of toasted sesame and nigella seeds plus a sprinkling of lemony,
thyme-like zatar. You could easily make a meal out of just bread and the seeded oil and call
yourself happy.
