This small restaurant with Turkish ornaments on the optimistic orange walls was an American dream for its owner, Mustafa Duru, 30, who came to New York 12 years ago.
"I started with dishwashing and, now, I am the restaurant owner," said Duru, who is proud of his well-managed place. "It needs a lot of work, but it's worth it."
Duru didn't know how to cook when he came to America, but he learned after working for other Turkish chefs. Today, his restaurant is a favorite not only among Americans, but among local Turks as well, which proves the authenticity of its cuisine.
"I didn't expect to have Turkish clients," he said. "They are coming back, so I guess they like my kitchen."
The most popular item on the menu is vegetarian falafel, $5, which is made of chick peas, onions, parsley and garlic. The restaurant also serves chicken and lamb gyro, $8. These are layers of marinated meat wrapped around a large vertical spit and grilled in front of a charcoal fire.
All entrées are served with rice, lettuce, onion, grilled tomatoes and pita bread. It could also be topped with a local favorite - homemade garlic sauce.
- Published in Restaurants