Café Antep Künefe doubles down on craft. Specializing in künefe, a syrup-soaked pastry made with crisped kadayıf and molten cheese, this no-frills counter spot delivers one of the most satisfying sugar highs in the city. Each tray is made to order, piped out hot and gooey, with pistachios imported straight from Turkey and a scoop of stretchy Maraş ice cream sealing the deal. The baklava’s no afterthought either: golden, buttery, and stacked with layers that snap and melt in equal measure. It’s grab-and-go, mostly—there’s no dine-in—but the pride shows in every box handed over the counter. Staff will gladly walk you through their variations (yes, there’s cream too), no matter how many times you change your mind.
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