In Erzican, during his days as a shepherd, Zeynel (Zach) Erdem found a newspaper while roaming in the highlands. He saw a photo of Manhattan in the newspaper and was fascinated. He thought to himself, "One day I will go to New York." He was admitted to the engineering faculty in Erzurum but couldn't stay there. He dropped out of school. The following year, he was admitted to the tourism and hotel management department in Edirne. He continued his studies in tourism and hotel management. The idea of going to America never left his mind. He applied for a student visa. He collected money for his ticket from his friends who worked with him at school and the hotel. At the age of 21, he set off for America.

White Olive is a restaurant that emerged from a unique combination and was selected as the best newcomer restaurant of the year by The New York Times. Originally from Mumbai, India, Michael Karim Sopariwalla and his cousin Amin Himani, along with Chef Hasan Karcı and his kitchen team who worked for many years at Ritz Carlton, and the kitchen team with extensive experience on cruise ships and Turkish Airlines' catering company, as well as Yusuf Baba, an experienced manager from Royal Caribbean. They have been serving in New York with a concept of Greek and Turkish cuisine since December 2022.

Pera Mediterranean Brasserie opened its doors in 2006, founded by Burak Karacam and Chef Sezai Çelikbaş. Today, the duo continues to lead the Pera team, operating two locations—one in Soho and the other on Madison Avenue. As Pera approaches its 20th year, it stands as a testament to longevity in the realm of Turkish restaurants, with only Turkish Kitchen surpassing the 25-year mark. While some Turkish establishments in New York City have undergone changes in ownership or closure, Pera remains steadfast. What is their secret? How have they managed to thrive for such a remarkable length of time? Pera Mediterranean Brasserie is more than just a business venture for Burak Karacam and Sezai Çelikbaş; it is a cherished part of their lives. They have wholeheartedly embraced Pera as their own, and the restaurant holds sentimental value akin to a beloved child. It begs the question: Is there something special about Pera that draws people in, leaving them compelled to return? 

Molyvos, a culinary gem nestled in the heart of New York City, stands as a testament to the extraordinary legacy of the Livanos family. Dating back to 1957, when John Livanos embarked on an inspiring journey from Greece to the United States, the family's involvement in the restaurant business began. Starting as a humble dishwasher in Manhattan, he took his first steps towards success. In 1960, he made a significant leap by purchasing his inaugural restaurant. Years later, in 1985, the elegant Livanos Restaurant in White Plains, NY, graced the gastronomic scene. Immersing ourselves in the enchanting history of the Livanos family, we delved into a captivating conversation with Enrico Livanos, the third-generation representative of Molyvos. Adorned with ancestral photographs, each telling a tale of the past, the ambiance resonated with the essence of their culinary journey.