What was once an auto body shop has become a successful Manhattan restaurant — and now it’s about to set up shop in downtown Rye.
Antique Garage, a SoHo staple known for its Mediterranean flavors and antique-filled ambiance, is launching its first venture outside of Manhattan, bringing its trademark art and history and its food.
Established in 2003 by Chef and Owner Utku Cinel, Antique Garage began as a reimagining of a mechanic’s garage, turning it into an eclectic haven.
“I am looking forward to my new location in Rye,” Cinel told The Record. “Since moving to the area, I have noticed a shortage of Mediterranean restaurants. Many people in the area already know and love the Antique Garage. With 23 years of experience in Soho and Tribeca, we will bring the Aegean flavor and vibes to Rye.”
Cinel is hoping to set up his restaurant on Purchase Street.
Chef Cinel, originally from Turkey, grew up appreciating Mediterranean culinary traditions. He honed his skills as a student at the French Culinary Institute in 2003.
His love of fine cuisine and antique collecting merged to create the concept for Antique Garage. Expect the same antique décor, along with Mediterranean dishes that use organic ingredients.
The restaurant will serve dishes inspired by the cuisines of Turkey, Greece, and elsewhere, for lunch, dinner, and weekend brunch. In addition, the restaurant will feature live music.
“We will offer fresh and healthy Mediterranean dishes, including olive oil-cooked mezes, overnight-delivered Mediterranean fishes, traditional kebabs, and more,” Cinel said.
With its design, menu, and the influence of Chef Cinel’s Mediterranean roots, Antique Garage hopes to become a new staple in the Rye dining scene.
Antique Garage’s menu offers moderately upscale pricing, with dishes like a classic omelette or mezze platter around $16–$20 and more elaborate entrees, like a lamb burger or Mediterranean seafood dishes, reaching $25–$40.
“I believe people will appreciate our offerings,” Cinel said. “We are excited to meet the people of Rye this Spring.”
