Pide Point is not a franchise and not a concept. It is one chef’s food, made the way he learned it in Turkey.
Our chef cooked in Turkey before bringing his kitchen to Louisville. Pide — the boat-shaped flatbread this restaurant is named for — is shaped by hand and baked in a stone oven, to order, every single time.
The dough is made in house every morning. The köfte is ground and spiced here. The oven runs all day. Nothing sits under a lamp.
We are a family restaurant in Fern Creek, and we would rather do fifteen dishes right than fifty dishes fast.
