Jackson Hole Diner: A Legacy of Exceptional Burgers and Star-Studded Patrons
Jackson Hole Burgers chain were started by brothers Jimmy and Chris Meskouris at 232 East 64th Street on the Upper East Side of Manhattan in 1972. The name "Jackson Hole" was selected for the restaurant because they found a National Geographic article on Jackson Hole, Wyoming under the floor when they were renovating and they also happened to live in Jackson Heights, Queens.
In a recent interview with Alexander Meskouris, the owner of Jackson Hole Diner, we delved into the history and legacy of this iconic restaurant chain. Alexander, a third-generation Greek-American, shared his family's journey and their dedication to preserving the unique charm of Jackson Hole.
- Published in Professionals
- Written by Admin TOA
Tagged under
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.
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.
Vasiliki Vourliotaki, a 36-year-old talented chef, was born and raised in Athens, Greece. She discovered her passion for cooking at a young age and pursued her culinary education in Athens. After completing her studies, she started working at a restaurant in Rhodes, Greece, which was part of a hotel. Initially, she began with simpler tasks like preparing salads but soon found her true calling in cooking on the line, specializing in sautéing and grilling. While there are no professional restaurateurs in her family, cooking has always been a shared love and talent. From her great grandmother to her father, mother, and even her brother-in-law, the art of cooking runs deep within their blood.
Emre Yeşil, 36, a visionary chef who continues his profession with unwavering passion. For about 13 years, he has been honing his skills as a chef. His participation in renowned food festivals in Türkiye has earned him numerous awards, showcasing his exceptional talent. He has also received culinary training at prestigious culinary academies, including the Istanbul restaurant of Turkey's Master Chef Mehmet Yalçınkaya. In 2018, he embarked on a new culinary journey in the United States, working in esteemed restaurants in New York and New Jersey.
For those longing to enjoy a seafood feast reminiscent of Istanbul's shores, there is a go-to destination in New York that has been satisfying customers for 25 years: Liman Restaurant. When it first opened its doors in March 1999 in Brooklyn, there were only two prominent places to visit in the area: Randazzo's Clam Bar and Roll N Roaster. Even Dunkin' Donuts closed at 11:00 pm due to security concerns. It was a high-crime neighborhood. When word got out that entrepreneur Yusuf Başusta decided to open a seafood restaurant on Emmons Avenue in Brooklyn's Sheepshead Bay, some said, "He must be crazy." Initially a small 30-seat venue, Liman Restaurant gradually transformed into a spacious establishment with a seating capacity of 250. Over time, it became a favorite spot for seafood lovers in the area. Not only people from Brooklyn, but also those from distant states and settlements such as Queens, Long Island, New Jersey, and Connecticut started flocking to the restaurant for their seafood cravings.
Immerse yourself in the world of Eliana Stefanitsis, the creative force behind the sensational Molos restaurant. Since its establishment in November 2013, Molos has emerged as a beloved destination, offering an exquisite seafood experience. Eliana, hailing from a family deeply ingrained in the restaurant industry, continues to elevate their culinary heritage with this remarkable endeavor. The roots of Eliana's family in the restaurant realm span generations, transcending time itself. With a warm smile, she shares, "My journey in the world of gastronomy feels like destiny. From our cherished family-owned diner, serving patrons for over 40 years, to various restaurants, the spirit of hospitality courses through our veins. As a proud first-generation Greek-American from New York, I embrace the opportunity to carry forward this treasured legacy." Her first job in the restaurant industry was when she was 16 years old, working in her family's restaurant. She gained experience in various roles, including waitress, bartender and hostess.
