Former Michelin 3-Star Chef Opens His Own Place

It’s been a while since I had Mediterranean food, so when I got a Resy notification for Sora—a new spot with limited seating but glowing reviews—I was intrigued. And then I looked into the chef’s background… and wow. 😮 Chef Okay (such a cute name 😉) is from Turkey and spent years working at New York’s Eleven Madison Park (the version that still served meat 🥩). During the pandemic, he moved to Per Se, then later to Melisse here in LA. With that kind of fine-dining pedigree, I had high hopes for his solo venture focusing on homestyle Turkish flavors. The restaurant is located in a pretty quiet part of DTLA (probably to keep rent low). There are only 6 tables, and it’s fully booked most nights—reservations are a must! Chef Okay runs the whole show himself, serving Mediterranean-Asian fusion with a strong emphasis on traditional Turkish techniques. My take? Absolutely delicious Turkish food—though I’m not sure where the “Asian fusion” comes in (maybe some of the spices?). Almost every dish was complex, unique, and deeply flavorful. 🦐 Tarhana Butter Shrimp 👏👏👏 Not your usual garlic butter shrimp—this one uses tarhana (a fermented grain/yogurt mix common in Turkey and the Balkans), giving it a rich, tangy, umami kick. 🫒 Mastabe (Ottoman Cold Meze) 👏 A 15th-century royal appetizer—homemade yogurt with seasonal veggies, garlic, almonds, and black cumin, served with freshly baked pita. So fragrant! 🐔 Pekmez-Glazed Grilled Chicken 👏👏👏 Marinated in Turkish grape molasses and charcoal-grilled. Unbelievably tender and juicy—not sweet at all. We even asked if it was sous-vide… but nope, just great grilling skills! 🥧 Stuffed Bulgur Wheat Balls 👏👏 Made using Chef Okay’s mother’s recipe (takes 3 days!). Smooth bulgur shell filled with spiced lamb and beef, served with chili butter, yogurt, and herb oil. Texture like sticky rice wrapped around meat—almost like “Zhu Er Ba” A perfect balance of hot, cold, sour, and spicy—classic Eastern Mediterranean. 🍢 Garlic Beef Kebab Classic kebab marinated heavily in garlic and spices, served with tomato-onion salad and lavash. Pretty good, but honestly… not as memorable as the chicken. The lavash was a bit plain too. Next time I’m getting double chicken 😂 🥚 Fun Easter Egg After the meal, I chatted with Chef Okay. He spilled some tea ☕: Daniel Humm (EMP’s chef) may be pushing plant-based these days, but apparently he still loves meat. “I was the only one at EMP still cooking meat back then,” Okay laughed. A delicious and personal dining experience—highly recommend if you’re into bold flavors and stories behind the dishes. 📌 Sora Reservations essential | Small space, big taste #LosAngelesFood #HiddenGems #InnovativeFusion #TurkishCuisine #LARestaurantReview #ChefSpotlight