MIDWOOD, BROOKLYN
Taci's Beyti
Southern Turkish grilling on Coney Island Avenue since the family's 1980s start — Adana first, Iskender second.
The Bek family has been grilling southern Turkish food since 1986, and Ersen Bek has run this Coney Island Avenue dining room full time since 1999. The cooking leans toward Adana and the southeast, where kebab is a matter of regional pride: the Adana kebab, hand-minced lamb pressed onto a wide skewer, red with pepper and kissed by charcoal, is the one to order first.
Iskender comes next — sliced döner over cubes of bread under tomato sauce, browned butter and yogurt — or a mixed grill for the table, with lahmacun and pide from the oven and a cold tamarind drink alongside. The room is large and plain and fills with families, especially during Ramadan, when the line forms before sunset.
Editor’s tip
Order the Adana and the Iskender for two and add a lahmacun to tear and share while you wait.
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Editorial draft — core details last reviewed October 13, 2026. Confirm practical details with the official site before you go.