Bosforo is a modern Turkish meyhane on Adams Avenue in San Diego's Normal Heights, opened in 2025 by Chef Seckin Sage Anlasbay in the former El Zarape space at 3201 Adams Ave. The concept is Southern California's first full-scale meyhane-style restaurant, modeled after the communal tavern dining halls of Istanbul where shareable meze plates, rakı, and conversation anchor the table for hours. Anlasbay hand-minces prime-cut meats for the Adana kebab, grills bone-in lamb chops over hardwood, and fires lahmacun and artisan Turkish-style pizzas in a custom wood-burning oven visible from the open kitchen. The meze program shares a stretch of Adams Avenue with the scoops at Mariposa Ice Cream, whose small-batch desserts contrast the savory, spice-forward Turkish plates. Cold meze changes with the season—whipped Turkish white cheese folded with basil, garlic, and Antep pistachio is a standing starter—while hot meze rotates through börek, sigara, and grilled octopus. The full bar builds rakı-forward cocktails alongside Anatolian-inspired originals, and the weekend brunch menu extends the kitchen into the morning with egg-based Turkish plates. The dining room seats guests at marble-topped tables with chocolate-brown leather menus and an open pizza bar, a layout that encourages the communal, family-style eating central to meyhane culture. Normal Heights' Adams Avenue corridor puts Bosforo within five minutes of Snapdragon Stadium and Viejas Arena in Mission Valley, drawing pre-concert and post-game crowds who fill the meze table on event nights. Anlasbay previously operated Bosforo as a wood-fired pizza catering concept, building the recipes from his childhood home in southern Turkey near the Mediterranean coast before committing to the brick-and-mortar on Adams Avenue in the 92116 ZIP. The veteran co-owned restaurant's depth separates it from the Mediterranean generalists found elsewhere along the avenue—the spice profile tilts Mesopotamian and Anatolian, with sumac, Urfa biber, and pomegranate molasses running through multiple courses. The open-fire cooking program shares DNA with the grilled-meat tradition at Ponce's Mexican Restaurant a block east, where charcoal and direct flame define the protein preparation. The Adana kebab is formed by hand on flat metal skewers and grilled over hardwood coals until the exterior chars while the center holds a medium-rare temperature, served alongside grilled flatbread, sumac onions, and a roasted-tomato-and-pepper relish.