Tarla bartender Jim Foster mixes an Aqua Marine cocktail NOV E M B E R / D E C E M B E R 2 0 1 3 17 Yusuf Topal and Ali Yildirim have traveled the world and have seen a lot of exotic places. So when the longtime friends, originally from Istanbul, Turkey, came to the Napa Valley five years ago, they knew Napa was someplace special to build a business and raise a family. Both men have extensive experience catering to travelers while working on cruise ships for ten years. “When the ship set sail, everyone became family,” said Topal. “I love Napa and I love my customers. We strive to make everyone feel welcome.” December marks the second anniversary of the opening of Tarla Mediterranean Grill, which captivated the far side of West End, Napa’s culinary epicenter. Now Michelin Recommended, the popular eatery specializes in a sophisticated menu of Greek and Turkish fusion cuisine, utilizing locally grown produce and local meat companies that raise grass-fed animals. “We have been overwhelmed by the amazing support of the local people who have become regular customers,” said Yildirim. “They are more than that—they are all family to us. They have helped us introduce a unique cuisine that is healthy, flavorful and fresh.” Now they are ready to shake up your taste buds. According to Topal, “We are not your typical Napa norm.” The key ingredient of Tarla’s bold and unique flavors is the passion and creativity of Chef Michael Powell and his crew, who joined Tarla this past year. The soft-spoken Chef Powell’s talent commands respect and awe from both the staff and customers. “I like to mix ingredients and spices one might not normally consider together, and expand our customers’ palates,” said Chef Powell, who has been known to create a new delicacy on a whim and share with staff and customers for their feedback. I have personally experienced that a number of times and have never been disappointed. It usually comes with, “Wow, you put what with what—and it tastes this incredible.” Tarla Grill changes their menu with the season in order to use the freshest ingredients available. “There are some vegetables we use year-round, like turnips, beets, kale and cabbage, but now the winter produce is coming out and its time to add more comfort food to the menu—like soup, goat stew and lamb shanks,” said Chef Powell. By the way, the Lamb Burgers are killer, as are the Turkish Meatballs. Powell’s professional experience encompasses experience in many of the best restaurants ranging from coast to coast. He has cooked for national and international leaders, royalty and some of the most continued next page with Love Server Tay Orbay, Chef Michael Powell, and owners Yusuf Topal and Ali Yildirim
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