Turquoise Restaurant

$$ • Middle Eastern, Mediterranean, Pet Friendly

Hours:
1735 S Catalina Ave, Redondo Beach
(310) 373-3234

Customers' Favorites

Turquoise Restaurant Reviews

Restaurantji Rating
4.6 (63)
Restaurantji Rating

I had Lamb wrap. The lamb was top quality and melted in my mouth. My friend had the koubideh kabob and again the quality of the meat was second to none. Hameed was very attentive and gave us a lovely sample of cauliflower soup and he’s very passionate about the food served. Farhad was our server and he was an absolute joy! You can tell when someone enjoys their work. Fantastic food and wonderful service.Oh and no forgetting I had the chocolate tart for dessert….it was heavenly!...read full review

Restaurantji Rating

Walking into Turquoise Restaurant, one is immediately embraced by the warm, inviting atmosphere, a promise of the culinary journey that awaits. This establishment has proven itself as a beacon for those in search of the finest kabobs and Mediterranean delights in the city.From the first bite, it's evident that Turquoise is not just a restaurant; it's a celebration of rich, authentic flavors masterfully prepared. The chicken kabob, a standout dish, is marinated to perfection, ensuring...read full review

Restaurantji Rating

Flavorful is a synonymous word and easily attached to Turquoise Restaurant!As some patrons have mentioned, the Owner frequently visits his Guests tables. He appears briefly enough to pour water (and wine), ensure satisfaction then moves on. He carries genuine care for his Patrons! A nice difference from, 'Sorry we are short handed, we'll be with you in a couple of moments'; followed by a server that disappears for more than 'moments'.I chose the Salmon Panini and a side of Vegan...read full review

More Reviews(331)

Ratings

Menu

Add a Menu

Hours

Monday Closed
Tuesday 4 - 8:30PM
11:30AM - 2:30PM
Wednesday 11:30AM - 2:30PM
4 - 8:30PM
Thursday 4 - 8:30PM
11:30AM - 2:30PM
Friday 4 - 9PM
11:30AM - 2:30PM
Saturday 11:30AM - 9PM
Sunday 11:30AM - 8PM
Updated on: