TURKISH RESTAURANTS
‘Istanbul’ stands out as the most preferred ‘name’ among these venues. In addition, Bodrum, Adana, Antalya, Beyoğlu, Aksaray, Efes, Tarabya, Troy, İzmir, Marmara, Marmaris, Üsküdar, and Pera are other Turkish place-names chosen as a name for businesses in the USA. Turkish Kitchen is one of the oldest restaurants in Manhattan, having 20 years behind it; Ali Baba Restaurant, Pasha, Taksim, Turkish Cuisine, Üsküdar, and Turkuaz follow it with ten-year histories. In addition, in New Jersey, while Toros is the first Turkish restaurant, now completing its twentieth year, Dayının Yeri (Uncle’s Place) in Cliffside Park, Beyti in Union City, Şamdan in Tenalfy, and Taci’s Beyti and Sahara in Brooklyn are also among venues with 15 years in business. For the all Turkish restaurants list, please visit our website at www.turkofamerica.com
On the other hand, most of the businesses currently running have opened within the past five years; hand-overs and closings happen often. The number of businesses with over 10-year background is few. However, the number of businesses which are opened in more than one venue, as a franchise, is rising. For example, Ayhan’s Shish Kebab, which has branched out widely, especially in Long Island, now has 8 venues. Having been established by Ayhan Hassan, from Cyprus, and run in Long Island for over thirty years, this restaurant chain is the Turkish business with the most branches. While Wild Fig is another chain, run in three different venues in Long Island, with over twenty years of business in Long Island, Pita House gets attention as one of the oldest businesses among the others. Pierre Loti, in business as a wine house and bar in Manhattan’s Chelsea, Union Square, and Midtown districts and Toros Restaurant, hosting its customers in New Jersey’s Clifton, Paterson, and New Milford cities, have the same concept and the highest number of branches. While Pera and Ali Baba are run in two different venues in Manhattan, Ayza Wine Bar & Chocolate, also in Manhattan, is in business in two venues, having a menu which mostly includes wine and chocolate, in a different way from the more common Turkish concept. The hookah bar concept is very popular in New York City and Babylon, owned by Ali Rıza Doğan and Mehmet Akçetin, has two branches already. 58 • TurkofAmerica