Turkish Kebabs and Cacao Baklava on the Upper East Side

A la Turka sits on Second Avenue in the East 70s, a Turkish room built around a backlit onyx bar that glows amber after dark. The menu runs long, from Adana kebab and lahmacun to grape leaves, grilled fish, and a richly seasoned shakshuka. Window seats catch the street, and the room tends to linger over mezze and a second pot of tea. Regulars save room for the cacao baklava served with a latte, a dessert that reads richer than the coffee beside it. Lunch arrives as a fixed-price deal, and the kitchen runs until 10:45 at night, an easy call for a late, unhurried table. The staff are known for steering first-timers toward the right plates, and they will tell you what came off the grill that day.