Named for the Aegean resort town, Bodrum has anchored its Amsterdam Avenue corner for years as the Upper West Side's Turkish standby — a warm, wood-fired neighborhood restaurant that residents guard with mild possessiveness.
The wood oven turns out thin-crusted pides (Turkish flatbreads) and lahmacun that arrive blistered and fragrant; the meze spread — hummus, smoked eggplant, stuffed grape leaves — makes an ideal shared start. Weekend brunch, with menemen (Turkish scrambled eggs with tomato and pepper), draws a devoted crowd. Modest prices and genuine hospitality keep the tables turning.
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