Tur Kitchen, at first glance, seems like a very elegant Mediterranean restaurant. With its  manicured tables, clean open kitchen, and an $18 mushroom carpaccio, you’re right to expect an upscale experience. But when the food hits the fork, that opulence disappears faster than an uninsured driver on the Dolphin Expressway. The chicken za’atar—flanked by a neat row of heirloom tomatoes, olives, onions, feta, and thinly spun cucumbers—looks lovely, but the chicken is dry. The braised lamb pide is meticulously garnished with edible flower petals but could benefit from a touch more acidity to brighten up the lamb and curry oil. The dining room is also a bit too gray—gray chairs, gray plates, gray napkins. It feels more suited for a business lunch—a safe place to be on the receiving end of a performance review rather than a celebratory dinner. Tur’s food might be visually rewarding, but the same can’t be said for the flavors. And you should be paying Tur’s prices for a restaurant that does both.