Sea Salt: A Unique Blend of Mediterranean Cuisine and Artisanal Cocktails
Located in the heart of New York City, 1st Avenue and 61st Street, Sea Salt Mediterranean Restaurant offers a unique dining experience that sets it apart from traditional establishments. After working with three successful ventures in Atlanta, Las Vegas, and now New York, Ertan Kuşdil, the owner of Sea Salt, brings a taste of the Mediterranean to the bustling city. Kuşdil shares his insights into the concept behind Sea Salt and its journey in the restaurant industry.
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Alex Nissirios, the owner of Stamna Greek Tavern in Bloomfield, New Jersey, has an intriguing life story that spans over four decades in the restaurant business. Originally from Greece, Alex arrived in the United States in 1970 at the age of 15. His mother, father, and two brothers had already settled in the US prior to his arrival. In Greece, Alex's father worked as a contractor but faced financial difficulties and lost all his money. This prompted his decision to move to America to seek better opportunities. In the meantime, Alex and his siblings were left in the care of a housekeeper while their parents worked tirelessly to establish themselves in the new country.
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.
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.
TURKOFAMERICA is now covering stories of Turkish / Mediterranean restaurants in New York, New Jersey and Connecticut on a special issue. New York City, which has the most restaurants in the world, invents new places every year. There are 24,300 restaurants to meet the needs of people in New York City, which has an area of only 320 square miles. There are over 100 Turkish / Mediterranean restaurants in tri-state area. The history of Turkish restaurants in Manhattan goes back to the years when Turkish immigrants started working at Armenian restaurants. The oldest Turkish restaurant in Manhattan is Topkapı, which was established by Ugur Eğilmez. Bosporus, Butterfly, Genghis Khan’s Bicycle and Deniz Restaurant followed Topkapı. It is possible to make this list longer, but one of the drawbacks of such a list is that these people were not able to continue their business. Disputes between partners or the difficulties of business were the reasons for take-overs or closings.
Art and Technology has always played a significant role in human life and development throughout history. As art comes in many different forms such as painting, sculpture, photography, and music and touches people's lives in various ways technology moves us forward. Today, we want to share the success story and background of one Turkish-American artist, Pinar LaCroix, from New York City, who has found a way to seamlessly combine art and technology. Pinar LaCroix a graduate from ISTEK high schools from Istanbul, developed a deep appreciation for art history and heritage, due to her family’s passion in arts and collecting. After pursuing her academic education she moved to the United States to broaden her artistic vision globally. Her first recognition in the art world came when her painting was recognized by Arica Hilton gallery in Chicago (2001) and was collected at a mixed exhibition. With the first money she earned from her art, she purchased a computer to dive into the world of technology and to feed her curiosity. 
