Inspired by a beloved Wisconsin supper club of the same name that was opened for 80 years, The Turk's Inn opens in New York to much Midwest fan fare, hoping to keep the spirit of the original space alive. The project is spearheaded by Varun Kataria and Tyler Erickson, for whom this is their first restaurant project.
In 1934, The Turk's Inn was opened by an Armenian immigrant (originally from Istanbul) by the name of George “The Turk” Gogian. The Bushwick revival continues the kitschy, decadence of the original in a sprawling 5000 sq-ft. 60-seat space decked with '70s and Ottoman Empire-inspired lime green velvet and red leather furniture, vintage plates, a tassel-covered bar and coquettish photos from its original location. The sit-down restaurant and bar also has a rooftop where the fun continues upstairs underneath the red glow of the original Turk's Inn neon signage.
The chophouse-style menu by Executive chef Alberto Carballo includes: halloumi and cheddar bites with knoblauch sauce, green bean falafel with mushroom sauce and dry onion, moussaka, "jeweled pilaf," grilled whole porgy with lemon sauce, pork chop with coffee rub and grilled cabbage, among others.
House cocktails will include: the "Margie" (coconut-washed tequila, lime, cucumber and sumac); "Turk’s Delight" (rum, hibiscus, cider and coconut) and "Ankara Akbash" (vodka, ginger, cumin, thyme and lime), "Pickled" (Old Raj & Tempus Fugit Kina L’Aero and savory grape brine) and "Turkish Coffee" (Caffé Borghetti, vodka, espresso powder and Turk’s Spiced Syrup). The rooftop bar will have exclusive frozen drinks.
Also at the property, a takeway stand called Turk's Inn Döner Kebab, will offer chicken, lamb, halloumi and seitan shawarma. The design of the to-go space differs from the more formal restaurant its associated with. Döner Kebab is inspired by midcentury modern American fast food restaurants and Ettore Sottsass of the Memphis Milano Group.
