Turquaz has its takeout operation nailed down, but to get the most out of the counter-service restaurant and bakery in SoMa, you should take your time. Most dishes from the kitchen menu deserve to be eaten as soon as they come out of the kitchen, rather than after a bumpy Muni ride home. Focus on the steaming hot chicken and adana kebabs, which wade in their own juices. Similarly, the deflated-football-sized lahmacun should be eaten quickly before it gets soggy (though it probably won’t last that long). Thankfully, Turquaz makes it easy to linger. Settle into one of the many wicker chairs, perhaps in a sunlit alcove or in front of the decorative fireplace, where you can take in the wall of Antiques Roadshow-worthy china. Then, when you’re ready, make your way over to the pastry case on the bakery side of the room. We always go for the milky pistachio baklava and the malaga cake that’s smuggling an entire banana inside itself. Leaving with a to-go box isn’t a bad idea, but you’ll be glad you gave yourself the time to let the meal unfold.