The Bite Magazine - Issue 11

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Their daily fresh produce is sourced from Spitalfields in
Leyton and the meat from Smithfields in Barbican. “They
always keep the best stuff for me because I have been
trading with them since 1990.” A lot of Huseyin’s cuisine
expertise comes from his father but added, “A lot of self-
initiative has been instilled in me and we also have a saying
back home, ‘the horn has overgrown the ears’ meaning
the trainee outperforms the master.” Huseyin’s speciality
is the grill, and proudly declared, “I make that kebab taste
so tasty that they keep coming back for more! But really
a good restaurateur must know his restaurant alphabet
from A-Z. There is one you can count on and that’s the
taste of my kebab.”When asked what his favourite dish was,
Huseyin surprised us with, “It’s funny you asked that. It’s
not actually the kebab, but the ‘Tava’ meaning stir fried
meat and vegetables with ‘Salca’ village tomato puree.”
In Huseyin’s opinion, the secret to a successful business is,
“Patience! Believe me, it’s not the cooking or the ingredients.” He
then added, “I have seen so much in my 25 years of restaurant
life, you would not be able to fit it into a book. Nothing is
prepared without my touch of patience because by the time each
order is prepared, it takes the life out of me. From the customer
coming in to the restaurant, the waiter showing their seat, taking
their order, cooking their order, serving it, waiting more and time
for the bill. When I see a tip and thumbs up, I know we have
done a good job.What do they say; it’s not over until the fat lady
sings!Well with me, it’s not over until that last order with a smile
and thumbs up shows. Because believe me, every order is like a
small battle, so as the General, I have to stand my ground and be
patient. If I lose it, then the rest crumble after me.” Although he
would say that all restaurants have their own special touch due to
their preparation and being established through the owner’s hard
work and effort,Tad Restaurant is different because, “I have seen
families with children in the early 1990s continuing to come back
now with their grandchildren.”
Funny enough, their busiest time of the year is, “Summer time,
would you believe it. It’s funny that you would think people
eat less when it’s hot.” The restaurant being an award-winning
establishment recently won the Best Turkish Kebab award and
in the past, Hackney Best Restaurant of the Year award. “I have
been quoted in numerous articles, papers and websites, but my
best award would be to keep the restaurant going as long as I
can.” Finally his goal for the future is, “I always wanted to open
a restaurant by the Thames over the city and Tower Bridge, so if
you know of any good spots, please let me know.”
Tad Restaurant offers a unique and comprehensive wine list that
spans across most regions of the Mediterranean, along with ‘a
little company from our friends in the NewWorld’, as well as an
extensive vegetarian option unlike any other restaurants.
Well, as Tad Restaurant says ‘Afiyet Olsun!’ – Enjoy! And that we
certainly did.
Tad Restaurant, 261 Mare Street, Hackney, London, E8 3NS
0208 986 2612
bitecuisine
Tad Salad Grilled Red Onions
Turkish Coffee