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Aya Sofia Restaurant Review: The warm, red-accented dining room and gauzily draped booths may not have been designed with engagements in mind, but they do make the perfect backdrop for the most romantic of evenings. And the mezze platters --- hummus and tabbouleh, stuffed grape leaves and fried feta --- are ideal for intimate sharing, topped off with baklava for dessert. Or, if a ring isn’t in the works, they’re all good for enjoying with the happy hour crew from work. A more than acceptable beef-and-lamb döner appears across the menu, from salads to platters. The iskender, döner on a bed of pita with tomato and yogurt sauces, is better now that the authentic touch of a butter sauce has been added. Other Turkish classics --- dolma, imam bayildi (baked eggplant), whole roasted lamb --- are likewise authentically cooked and served. This is a family operation, with the husband-and-wife team of chef Mehmet Yildiz and general manager Alicia Aboussie plus sommelier Jill Aboussie overseeing the wine list.