Dardanel

Tucked away on First Avenue and East 59th Street, Dardanel makes a fine addition to the handful of good Turkish restaurants in Manhattan.

Chef Marc Sarac has created a menu that reflects both the modern and traditional fare found in the North Aegean and Black Sea regions of Turkey. Named after the straits (the Dardanelles) that connect these two bodies of water, this seafood outpost offers standards like fried calamari, but also surprises like the stewed octopus. Stuffed mussels, an Aegean tradition, feature a nicely balanced mixture of rice, pine nuts and black currants.

A must-try is the manti, a Turkish dumpling stuff with ground meat and served in an herb and yogurt sauce. This is a dish best shared, so a salad and an order of manti can easily serve as two appetizers.

There are Turkish wines on the menu, Cankaya and Angora, which the adventuresome diners should try. Turkish wines have come into their own in recent years and pair well with the grilled fish and lamb dishes.

While the dining room is not fancy, it is reminiscent of some old school fish restaurants along the Dardanelles. The staff are warm and friendly and willing to answer questions.

A three-course dinner for two with wine comes in at around $80.