A day doesn't pass in Istanbul without a new restaurant opening. In Istanbul, we are continuously searching for new innovations, new food, new designs, new concepts, new DJ's and more. The more we want, the more innovation Istanbul offers us. A place that has an answer to these pursuits is Hudson, where the famous manager Uğur Karabayır, is reviving Arnavutköy. After his famous Hardal restaurants, Rigatoni and Barbounia, he says he got on the road with the aim "to be different and permanent" with Hudson, which he describes as "my masterpiece." Hudson is an American/French bistro type of place. It is both chic and warm. I especially loved the black and white engraving on the wall, the green wall tiles in many places of the three-story building and the bar stools. Congratulations to the architect, Mehmet Yücebaşoğlu. Before tasting the flavors made by Hudson's chef, Kaan Karagöz, we tried the cocktails. I especially recommend the Hudson Mule with ginger, which their chief bartender Mehmet Ali Pişkin prepared. They also make their own ginger ale. For people who like spicy hot tastes, Thai chili is just right. Mentioning the food, the menu can be described as world cuisine that caters to many different tastes. My recommendation is the chestnut soup and veal chops with teriyaki sauce. They make their teriyaki sauce themselves. I also recommend the risotto with truffle mushrooms with the chops. But what really spellbound me were the buns on the menu. There are three different buns among the mini breads they make themselves on the menu, with shrimp, duck and spareribs. There are only three places in Istanbul you can eat a "Bun" at. Hudson is really ambitious on this subject. The mini breads, baked in bamboo baskets are really soft and delicious.My other favorite item on the menu is the sliced calamari. It is served layered with cauliflower puree at the very bottom, then shredded Kadayıf and calamari pieces on the very top. The calamari sits in the middle of the dish curly, as if it's been shredded instead of sliced. This dish is both delicious and creative. My suggestion from the dessert menu is the profiteroles. You're going to love the caramel chocolate sauce on this dessert. Uğur Karabayır said he is going to make the top floor of the restaurant a "chef table'. There will be a big table for six in this section where the kitchen is located. Here, you will witness the cooking of your dishes and also be able to talk to the chef. Your dishes will be served directly from the oven to your table by the chef. Hudson also has a satisfactory wine menu. I liked the fact that they give priority to Turkish wines. You can visit the place, which will also start serving brunch in the weeks to come, for lunches and dinners. Don't forget to make reservations to go to Hudson, which turns into a rather fun place with DJ performances. I congratulate Uğur Karabayır and Hudson's manager and partner, Serhan Akıncı one more time on creating this type of place in Istanbul. When we talk about newness, we have to mention Nişantaşı. Last week, as I was walking on Atiye street, when a place called Chimp & Zee caught my eye. I went in and directly faced a very friendly service team. This place is a real concept bar. It has a story and a corporate identity status. The bar, designed in a Gastro Pub concept, will make you feel as if you're in London. I especially loved the belts hung on the wall. Likewise, the copper beer pipes surrounding the whole bar and reaching the beer valves are fine work. If we are to mention the story of the place in Anadolu Grup's organization, Chimp, which is one of the chimpanzees on their logo, symbolizes a character that's after fun and pleasure. Zee is a chef. It reflects a person who loves the kitchen and food. Chimp and Zee's love offers you a place where fun and flavour meet. From the cold starters, the mullet with radish sauce is delicious. The lamb burger and tuna steak must definitely be tasted. From the desserts, I loved the pudding with basil and their Kadayıf with ricotta cheese. I also recommend for you to examine the canned products it makes under its own brand, besides the food and drink selections. The pickles and hot ezme look great.The locations concept consultant and architecture implementer, Barakuda Architecture's owner, Tolga Altan Tuğcu and the brand's corporate creator, Craft Creative's partner, Ozan Erkut are creative people who contributed to numerous places in Istanbul. Ozan Erkut said he designed Chimp and Zee by getting inspired from naivety in animals. I was very impressed from this point of view. I congratulate him and Tolga Altan Tuğcu for designing such a unique and warm place. Visit this place the first chance you get. Witness Chimp and Zee's love.Top 3 Hotels of The Week- Kaya Palazzo / Kartalkaya- Museum / Cappadocia- Haze / KaraköyTop 3 Restaurants of The Week- Hudson / Arnavutköy- Le Baron / Zincirlikuyu- Raika / TaksimTop 3 People to Follow- Haluk Gürhen / Communication Expert- Özlem Safiye Kurt / Businesswoman- Cenk Niğdelioğlu / DJTwitter @ARDASAYINER