Considering the Republic of Türkiye (or what most Americans simply call Turkey) sits at the crossroads of Asia, Europe, and West Asia (or what most Americans call the Middle East), it’s no surprise that Turkish cuisine is famous for both its diverse influences and its history stretching back thousands of years. Yet many places in San Diego, with the exception of Bosforo in Normal Heights, still use the more familiar “Mediterranean” descriptor, and once guests are in the door, show them what Turkish food is really about.
That’s what Meliha Karahan hopes to do when she opens Truva on the ground floor of The Sofia Hotel in the Gaslamp Quarter this spring (by the end of May, if all goes well). The owner and Turkish native calls Truva a modern Mediterranean-American restaurant, offering traditional American breakfast as well as Mediterranean breakfast options like a breakfast board with olives, tomatoes, and fried cheese rolls; a falafel burrito, shakshuka; and, of course, avocado toast.
The Turkish-heavy dinner menu features items like a mezze board with baba ghanoush, hummus, and stuffed grape leaves; Beyti kebabs made of minced beef and lamb; beef cabbage rolls, and Turkish dumplings. Eventually, Karahan says she’d like to add more items like lahmacun (sometimes called “Turkish pizza,” it’s a thin, crispy flatbread topped with a spicy mix of minced meat, tomatoes, peppers, onions, and other herbs) and pide (savory flat bread stuffed with ingredients like different cheeses, minced meat, or vegetables).
Courtesy of Truva
Named for the Turkish word for the ancient coastal city of Troy (now Çanakkale, Turkey), Truva is meant for anyone looking for an authentic Middle Eastern breakfast or dinner. It’s also for people who just want to grab some pancakes or an omelette. “Everything is going to be from scratch, fresh,” she promises. They’ll bake their own bread, make their own tomato sauce, and mix the syrups for the drinks (there will be a full bar, by the way). Truva isn’t part of the hotel itself, so anyone can come dine.
It’s taken over a year-and-a-half to renovate the space into a lighter, brighter, more modern space from the French-inspired Currant American Brasserie that formerly occupied the suite. Now, the 145-seat space features an L-shaped bar (which seats 12) with light brown wood and green accents for an upscale but not fussy experience. “No tablecloths,” she says. There’s also patio seating, plus a private room for around 12 people.
Courtesy of Truva
In the past, that location has proven difficult for other restaurateurs, and the current economy is not great, to say the least. But between tourists, hotel guests, San Diego’s robust Middle Eastern community, a relative lack of authentic Turkish food in the city, and her decades of experience working in restaurants and hotels, Karahan is confident. “I’m not scared, actually,” she says. “I should be good.” Good luck—or should we say, kolay gelsin.
Truva opens this spring at 140 W. Broadway, inside The Sofia Hotel. Hours will be Sunday through Thursday, 7 a.m. to 10:30 p.m., Friday through Saturday, 7 a.m. to 11 p.m.
Photo Credit: Renato Films
San Diego Restaurant News & Food Events
Beth’s Bites
Has spring sprung until garden parties start popping up on your social calendar? (Technically yes, but spiritually, no.) If you’re still waiting to check one item off your to-do list, Estancia La Jolla Hotel & Spa is throwing its annual Garden Party on Sunday, April 12, from noon to 4 p.m. with floral-inspired cocktails, local vendors, and other garden-y goodies for the 21-and-up spring-minded set.
There must be some kind of Narnia-like magic that allows Westfield UTC to keep finding space for more restaurants, because I simply cannot believe that more available real estate exists. But somehow, Joey Restaurants is planning to open its 36th location on April 23, in a 10,645-square-foot suite where, I’m told, the Szechuan lettuce chicken wraps are the thing to order. Where they found that much space, I don’t know, but I can only assume either Aslan or the White Witch was involved. Where are my Narnia-heads at? Anyone?
Peak bloom at the Carlsbad Flower Fields happens from mid-March to mid-April (so, right now), but April 30 is still a mighty fine time for visual dazzlement at the world’s largest ranunculus flower field. It also happens to be the sixth annual GRAZE at the Fields, presented by the San Diego County Farm Bureau to bring together local farmers, chefs, beverage makers, agriculture specialists, and curious consumers to learn, eat, drink, and commune together in one of the most spectacular settings imaginable. Only 300 tickets are available to this unique—and frankly, really interesting—event. So if you’re at all interested in learning anything from some of the most engaging food-and-drink professionals in the country, this is a smashing opportunity.
Tribute Pizza is throwing its fifth Mike’s Hot Honey Party tomorrow, March 28, and tickets are still available. Bigger than ever, this year’s event features two ticketed sessions of all-you-can-eat bites, craft cocktails from standouts like Frida Lucia (Aruba Day Drink) and Anna Canrinus (Mabel’s Gone Fishing), and live DJs. Local chefs Brad Wise (Trust Restaurant Group) and Gan Suebsarakham (Stella Jean Ice Cream) will be joined by guest chefs Randy Reppel of Roebling Pizza in Brooklyn and Sono of Fatz Delicias in São Paulo. Yes, they’re braving the airport chaos to be here. DJs Delaceiba and B3ttyBloop will be spinning both sessions and, of course, Hot Honey founder Mike Kurtz and his crew will be on-site all night. If you don’t have plans, now you do.
Listen Now: The Latest in San Diego’s Food and Drink Scene
Have breaking news, exciting scoops, or great stories about new San Diego restaurants or the city’s food scene? Send your pitches to [email protected].
Beth Demmon is an award-winning writer and podcaster whose work regularly appears in national outlets and San Diego Magazine. Her first book, The Beer Lover's Guide to Cider, is now available. Find out more on bethdemmon.com.
