An oasis along Bell Boulevard, “Alem Garden,” a traditional Turkish cuisine restaurant, offers more than your typical kebobs. Formerly “Laila,” the restaurant was recently purchased and renovated by new owners to give it a more hip and contemporary look, as well as creating a more varied menu with a new chef.
Word of mouth has made this restaurant a hub for Turks across not just Queens, but Brooklyn, Bronx and Long Island. The dim and intimate decor encourages a calm setting for a date or a group gathering. A quaint outdoor garden is open during good weather if you feel like escaping the noise of the restaurant and street. Open as late as 4 a.m. on weekends, with a fully stocked bar, live music, and a hookah, what more do you need for a Saturday night out?
For our cold appetizers, we were given a traditional array of homemade Turkish dips and spreads served with pita bread. This included Patlican Salatasi, lightly fried diced eggplant with fresh tomatoes; Acili Ezme, a spicy dip with tomatoes, green peppers, onions, olive oil and lemon juice reminiscent of salsa; Babagannush, a dish made from eggplant, garlic and tahini processed together with olive oil; and the classic Hummus, a mixture of chickpeas, tahini, garlic and olive oil.
We also sampled some warm appetizers, including Misket Kofte, savory meatballs with Turkish seasonings, and the aptly named “Cigar Pie,” phyllo dough wrapped around sweet and salty feta cheese and parsley, rolled like a cigar and lightly pan-fried.
I sampled a glass of their signature wine, a red Kavaklidere from 2005. This select Turkish wine originating from Ankara had a deep red color and faint earthy taste.
For our entree, we were given an overwhelming platter of grilled meats and vegetables. Succulent lamb chops were moist and well seasoned, coming off the bone with ease. Inegol Kofte, a meatball made with ground lamb, was well contrasted with the refreshing tzatziki and dill sauce that accompanied it. The chicken and lamb kebobs were tender with a smoky depth you can only get from grilling.
Sekerpere was served for dessert, small round semolina cakes with sugar syrup doused over it. These warm sweets fell apart as my fork pierced them, only to be rejoined by the sticky sauce. You can also indulge in Kadayif, shredded wheat filled with pistachios and syrup, or Baklava, flaky squares of phyllo dough, pistachios and honey syrup.
The very knowledgeable staff can recite the menu off the top of their heads and help guide you to a dish that you will enjoy. By the end of your experience at “Alem Garden” you will want to give your “elinize saglik,” or “compliments to the chef” in English, for an excellent and filling meal.
Alem Garden
42-24 Bell Boulevard
Bayside, NY 11361
718-281-ALEM (2536)
Hours: Monday to Friday from 11:30 a.m. to 11 p.m.
Saturday from 11:30 a.m to 2 a.m. and Sunday from 11:30 a.m. to 10 p.m.
Web site: www.alemgarden.com
