Page 30 - Turkinsurance Digital Magazine

30 gourmet corner

Virginia Angus Tusa & Co.

What is it? A restaurant that raises the bar in the burg-
er department. Why should you go? To try the Flintstone
burger. Tusa & Co., opened in Caddebostan, is a place
that has adopted the principle of presenting different gas-
tronomic cultures from around the world. They view food
as a common element in all forms of social interaction, so
they have designed the place with an understanding that
celebrates people being together. For instance, they placed
the outside tables close to each other to create a sense of
closeness among customers. Additionally, they have craft-
ed their own identity by interpreting and blending current
food and drink trends. They present menu options in a style
reminiscent of popular street food presentations. Korhan
Gülsoy, the head chef at Mini Eatery in Kadıköy, is also
in charge of the kitchen here. They chose Caddebostan be-
cause they found the audience they wanted to appeal to.
They prepare familiar ingredients using techniques specific
to different cuisines from around the world, aiming to sat-
isfy customers with sophisticated expectations. The star of
the menu is the Flintstone burger (59 TL), made using the
As you know, Angus is the trendiest beef lately. It’s been bread they prepare in their own bakery in Kadıköy. A rib,
all over television, holiday conversations, everyone talking slow-cooked for six hours, is placed between the hamburg-
about Angus. Well, the ones who brought Angus to Turkey, er buns along with the bone.
Virginia Angus, now have their own restaurant. And this is
excellent news for Istanbul.
First, let’s talk a bit about Angus, a type of cattle that is
quite popular abroad and gradually spreading in Turkey.
Originating from Northern Scotland, these jet-black, stocky,
and hornless cattle are famous worldwide for their ease of
care and, the part that interests us, their taste. For those
who have doubts about this, you can visit Virginia Angus
without hesitation on Uzunçarşı Street behind the Rüstem
Pasha Mosque in Eminönü.
Despite being a bit unusual for a hamburger joint and steak-
house, Virginia Angus, as we will quickly understand, is rea-
son enough to come to Eminönü. Just navigate through the
shops selling trinkets and beads, and you’ll find Virginia An-
gus. A tiny space with 8-10 tables, Virginia Angus is a small
yet packed gem: both a gourmet burger joint, a steakhouse,
and a butcher.
The establishment uses the meat it produces on its own farm
in Sakarya, making it a true taste and (consequently) hap-
piness factory. And it begins proving this with its appetiz-
ers. Our Angus adventure kicks off with thinly sliced smoked
meat. The 40-gram slices of thin meat are just right; the
smoky flavor has permeated the meat perfectly, yet it’s not
overpowering to create a feeling as if you’re eating char-
coals. The burgers, on the other hand, are a different story.
Prepared with your choice of 120 or 200 grams of meat, the
burgers, the main reason for many people to come here, are
juicy just as burgers should be.