There is a new gem in town, and it promises to bring an eclectic charm to Purchase Street.
Antique Garage provides Mediterranean inspired cuisine made with the freshest ingredients and a unique atmosphere that begs patrons to relax and stay a while.
Helmed by Chef Utku Cinel, the restaurant is an outgrowth of the Istanbul native’s two establishments in Manhattan. Cinel grew up in Istanbul where his mother was a teacher and his father was in politics. When his father came home from work, he not only expected dinner, but he expected multiple courses.
Six-year-old Utku felt for his mother, as she too worked a long hard day, so he decided to give her a hand in the kitchen. He laughs while telling this story; he cannot be angry with his father for being on the demanding side because it led him to his passion — and to his becoming the newest restauranteur in Rye.
I love this, because it hits several of the main benefits that researchers point to when studying the benefits of involving kids in cooking and making time for family dinner. Research shows that kids who cook are less picky, because they have had a hand in the process, develop skills, and learn by doing things like math and proportions. In addition, research shows that kids whose families prioritize family dinner eat healthier, have more confidence, and are less prone to obesity and risky behavior.
After college, Utku went to New York City for what he thought would be a six-month adventure and never left. Now he is championing the art of gathering in his artful and delicious way. He believes “a great meal isn’t just about technique, it’s about memory, generosity and creating a moment people will want to return to.”
The Antique Garage is just that. It stimulates all the senses, starting with its curb appeal. He, along with his wife and partner, Evrim, have transformed a notoriously uninhabited space between the restaurant and its neighbor into an inviting lounge-like area with comfortable furniture and plenty of room to socialize and enjoy live music on a sunny day.
You also can’t miss the large sunroom for dining with its retractable roof, which instantly transformed our time together into an alfresco experience. In the evening, it becomes a beautiful dining room under the stars.
Upon entering the restaurant, you are greeted with a décor of the most eclectic array of antique treasures that sparks a feeling of nostalgia and the comforts of home. With the chandeliers, antique sideboards, and mismatched china, combined with the outdoor lounge and sunroom, Utku has created a magical place with a vibrant atmosphere.
The food is just as beautiful and is inspired by his Greek and Turkish upbringing. He sources the freshest ingredients using local vendors and farms when possible, but he also has his fish shipped in daily from Turkey. Quality ingredients are the secret to beautiful, healthy, and delicious food.
His zucchini spring rolls are the perfect example of why excellent ingredients matter. This dish is simply grilled zucchini strips wrapped around grilled peppers and chevre goat cheese. When it came to the table I was so pleased and told him this was something my readers would not be intimidated to try at home.
His response: “Just wait until you taste it, the olive oil makes it amazing.” And it was!
Speaking of olive oil, Utku owns a small olive grove in a village with a population of 300 in the westernmost part of Turkey. While the 200-year-old trees don’t yield enough oil for use in his restaurants, the oil he does produce is given as gifts to friends and family. This is a testament to his love of quality ingredients and desire to make healthy and delicious meals.
I had the pleasure of attending the opening of The Antique Garage, which gave me the opportunity to taste many of the menu’s offerings. Each bite was so full of flavor and seasoned perfectly, and none can be found at any other Rye restaurant. This is great for Purchase Street. The crispy spring rolls, borek and zucchini spring rolls are all lite bites with tons of flavor. The variety of kebabs were delicious and perfect for those looking for lots of protein with fresh vegetables. My next visit will be for the fresh branzini.
Utku generously shared his zucchini spring roll recipe. Why not try it at home and then visit the restaurant to see how it compares to the master version. Chef Utku hopes everyone will enjoy the food, the atmosphere, and each other and be in no rush to leave — especially since his plan is to move tables to the perimeter at the end of the night and open the floor to dancing. See you there!
