Water

Juices

Nearby Public transport

Nearby public transport

Pets in the house

Street Parking

Street parking

Euro

Danish krone

Swiss franc

Norwegian krone

Swedish krona

Brazilian real

Mexican peso

New Zealand dollar

Ringgit Malasio

Peso Argentin

Chinese Yuan

Dollar

Czech koruna

Indian rupee

Romanian leu

British Pound

Canadian dollar

Australian dollar

Hong Kong dollar

Singapore dollar

Japenese Yen

Israeli shekel

Organic

No pork

Join host Shycook for this traditional Turkish brunch in the heart of Bed-Stuy, Brooklyn. All charcuterie is imported directly from Turkey with the exception of the jams that are homemade with locally - sourced ingredients. The pastries are also homemade with traditional Turkish ingredients. This experience is a family - style setting with shared plates. 



Traditional Turkish Brunch // Bed-Stuy

Authentic Turkish Brunch 

Located in Bed-Stuy neighborhood of Brooklyn

Ingredients imported directly from Turkey

Shakshuka

Feta, Goat Tulum, Cecil, Aged Kashkaval, Plaited Cheese

Cheeses

Black Gemlik, Grilled Green, Almond Stuffed, Dry Cured

Olives

Mortadella with pistachio, Sujuk, Pastrami, Bresaola

Charcuterie

Sour Cherry, Apricot, Strawberry, Black Mulberry, Hazelnut, Tahini & Molasses

Jams & Spreads

Orange Blossom Honey & Kaymak 

Ajika

Tomato & Cucumber Salad

Nuts & Fruits 

caramelized onions, spinach, nutmeg, cream

Fingerling Potatoes

Lemon zest, evoo, parsley, kasseri cheese

Baked Cremini Mushrooms

Bread & Pastry

VIII

Turkish Tea 
Fresh Orange, Apple, Ginger, Celery, Carrot, Beet Juice

Juices & Teas

Turkish

Spanish

Simplified Chinese

Traditional Chinese

English

French

Hebrew

Italian

Shycook Home

Raised in a gourmet family, Shycook’s palette took shape early. She grew up on handpicked mushrooms foraged at the edge of the Black Sea. Wild spring greens plucked from the fields of tiny Aegean villages. Hummus she traveled hours to try in its namesake city. From a young age, she learned to be meticulous with ingredients and imaginative in the way they combine.

Although she’s cooked since the age of 8, Shycook’s curiosity wandered through philosophy, fashion, music, screenwriting, literature, art, and a few others before she finally found a path that could hold her interest: cooking.

Today, you can taste all the places Shycook’s career has taken her: Istanbul, where she learned the rules of a kitchen, studied breads and pastries, cooked for national football heroes, and discovered firsthand what it takes to lead your own kitchen. Berlin, where she perfected the art of working with seasons, inventing new menus daily alongside French and Israeli chefs. Buenos Aires, where she mastered butchering and orchestrated elegant dinner parties and pop- ups in her own backyard. And New York, where she worked in some of the world’s best kitchens—including Michelin-starred The Nomad and Rouge Tomate—before launching her own business as a private chef.

Today, Shycook’s vibrant background inspires menus for cocktail parties, pop-up experiences, formal dinners, and everything in between. Forever experimenting and inventing, Shycook uses exceptional ingredients, hard-earned mastery, and her unique culinary vision to bring extraordinary creations to the plate.