Istanbul Doner Kebab

**What makes this different:** While Gaslamp's late-night food scene revolves around Tijuana-style tacos and drunk slices, Istanbul operates on a completely different clock and cuisine—serving döner wraps until 2am, sure, but also putting out Turkish breakfast spreads and handmade pistachio ice cream. This isn't fusion or fast-casual approximation; it's the kind of place where staff will walk you through the difference between adana and döner if you ask, then plate it all with rice and salad that actually tastes like someone cares.

The döner itself justifies the trip—shaved lamb or chicken wrapped tight with vegetables, sauces balanced so it doesn't turn into a soggy mess halfway through. Regulars swear by the adana kebab (ground meat with spices, grilled over charcoal) and the combo platters that let you try multiple proteins without committing. Portions run generous enough that the slightly higher prices make sense when you're taking half home.

What's surprising for downtown: the space doesn't lean into party-district chaos. You can sit, order Turkish coffee after your meal, and not feel rushed. Service runs genuinely friendly—the kind where they'll suggest the pistachio ice cream (made in-house, reviewers lose their minds over it) and mean it, not just upsell you.

The crowd mixes tourists who stumbled in curious, locals who've been coming for years, and late-shift workers grabbing wraps on their way home. Lines form but move fast. If you're hitting this after bars close, expect company—but the kitchen doesn't drop standards just because you're drunk. Order the döner wrap, add a side of rice, finish with baklava and Turkish tea. Skip the obviously Americanized stuff. This is one of the few Gaslamp spots where going traditional pays off every time.