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Virginia Angus Eminönü Cuma

Despite having left under the shadow of Karaköy’s rapid es-
calation in food & beverage industry, Çukurcuma is still a
promising neighborhood in this area. As a new venue opened
in Çukurcuma four months ago, might very well be one of the
lead actors of this promising future. Located on the first floor
of a historic apartment building, a stone’s throw from nov-
elist Orhan Pamuk’s Museum of Innocence, Cuma can carry
you to Cuba or some other tropical country with its wide and
cool terrace overlooking the antique shops out front. When
you enter the hundred-year-old building through a narrow
staircase, you find yourself inside a small house-restaurant.
It features a hallway, kitchen, living room, dining room, and
even a child’s room which has racks filled with toys. All the
rooms are decorated with vintage illumination, antique furni-
ture and objects.
If you have not met Virginia Angus as a meat-lover, it
means you are losing a lot. Cuma’s owner Banu Tiryakioğlu is a chef who gained experi-
ence at muzedechanga following her training at the Culinary
As you now angus is the most popular breed of cow in recent Arts Academy (MSA). In the kitchen, she works with Sema
days. You must have heard about that cattle for a while now Güner, her friend with an experience of cooking in foreign
in TV or during holiday chats. Virginia Angus, the company countries. Tiryakioğlu says that as soon as she saw the place,
that imports that breed into Turkey, now owns their own she thought of opening a restaurant there. The place is named
restaurant, which is great news for Istanbul. after Djouma, which can be found on antique French maps of
Çukurcuma and means Friday (Cuma in Turkish). The owner
Angus is a type of cattle that is very popular abroad but says she liked that name in the beginning, but as it was diffi-
is recently getting popular in Turkey. These pitch-black, cult to read, she decided on Cuma.
chunky and hornless cattle from Scotland are world-famous
with their ease of breeding and –more importantly- their As soon as you sit on the table, they serve you a tantalizing
taste. Those who have any doubts, are welcome to visit Vir- grilled bread and pepper paste. The menu mostly consists of
ginia Angus, which is located on the Uzunçarşı Street be- Turkish dishes, but also features options such as gazpacho and
hind Rüstem Paşa Mosque in Eminönü. tomato linguini. The breakfast menu offers selections such as
menemen (scrambled eggs with tomato and green pepper),
You enter Virginia Angus after passing through trinket sucuklu yumurta (Fried Eggs with Turkish Sausage), ome-
shops. Despite being located in an unusual place for a ham- let with cheese and herbs, or toasts with tomato, basil, goat
burger restaurant and steak house, it is reason enough to cheese or smoked rack of lamb and Kars gruyere. But the
visit Eminönü in itself, as you will soon understand. It is a most popular selection of the breakfast menu is poached eggs
small venue that packs a big punch, serving as a gourmet with halloumi and yoghurt sauce.
hamburger restaurant, a steak house and a butcher.

The restaurant cooks with the meat produced in their own
farm in Sakarya, and is a true flavor, and therefore, a hap-
piness factory. They start proving it right in the beginning
with their starters. The adventure of Angus begins with a
thinly-sliced and smoked meat served in the started dish.
Those 40 grams of meat pieces are just the right flavor,
smoked aroma penetrates perfectly in the meat, yet not so
dominant to make you feel like you are eating cinder. Ham-
burgers are an entirely different story. Depending on your
choice, hamburgers are prepared with meats of either 120
or 200 grams of meat. They are the reason why most people
come here as the meats are moist, just as they are supposed
to be.

Reference: timeout.com