Café Istanbul owner Erol Girgin wanted to share the flavors of his homeland when he moved to the U.S. from Turkey more than 20 years ago. Inspired by his family’s culinary fame back home, the chef opened Café Istanbul in Dallas shortly after arriving in the states. Girgin opened the Plano restaurant in the Shops at Legacy about seven years ago.

Appetizers at Cafe Istanbul include stuffed grape leaves, hummus and babaghanoush, a hummus-like dip made with charbroiled eggplant, yogurt, tahini, garlic and olive oil. The restaurant also serves Turkish pizzas, sausages, kebabs and lamb chops as well as seafood and vegetable entrees from the Mediterranean. A wine cellar in the back also boasts an extensive collection of Turkish and other wines from around the world.

Restaurant Manager Khany Saydam started working for Girgin about four years ago. Formerly a retail manager for Carnival Cruise Line, Saydam said he was inspired by Girgin’s passion and work ethic. The owner still makes weekly runs to his favorite local Turkish markets and hand selects the vegetables and ingredients used to make the restaurant’s unique dishes, Saydam said.

“He checks the tomatoes himself, every single thing as if he’s going to eat them himself,” Saydam said. “Plano is growing, businesswise and culturalwise. That’s why Erol wanted to invest in Plano.”

Although Girgin’s English is limited, Saydam said language has not been a barrier when it comes to serving their guests. Originally from Corum, Turkey, Girgin’s family has a long history of preparing and cooking authentic Turkish food. His great-grandfather was a chef in the Ottoman Empire palace, Saydam said.

“[Erol] learned a lot from his father, who learned a lot from his father.”

—Khany Saydam, Café Istanbul manager

Girgin sees his restaurants as a way of leaving his own legacy for his family and other passionate chefs around the world, Saydam said.

“[Erol] learned a lot from his father, who learned what he knew from his father. [Now], our chefs know they have to prepare the best Ottoman dishes,” he said.

Turkish cuisine originated from the days of the Ottoman Empire, which ruled the Arab world for some 700 years. The area known as Turkey today combines traditional flavors of its neighboring countries, making Turkey a culinary melting pot of sorts.From lean cuts of lamb to seafood, such as tilapia and salmon, Turkish food is also gentle on the stomach, Girgin said.

The restaurant’s baklava ($6.95) is made with layers of buttery dough and topped with syrup.[/caption]

The restaurant imports many of its products from Turkey, including fruit juices and baklava. Its bread is made in-house and all the ingredients are bought fresh, Saydam said. Coffee is also very important in Turkey.

The Turkish word “breakfast” actually means “under coffee,” Saydam said. “You are having breakfast and later you are drinking coffee. You are eating something because of coffee. That’s why you are having breakfast,” he said.

Customers can order a split order of hummus and babaganoush ($7.95) as an appetizer.[/caption]

The two men hope to one day start a chain of similar authentic Turkish restaurants across the country. When asked what inspires him most, Girgin said it is his customers, Saydam said. Both men enjoy reflecting true Turkish culture in the U.S.—Girgin even likes to think of himself as an ambassador for his country—and hope they can inspire others to learn all cultures of the world, Khany said.

“[Girgin] said, ‘When I look at people and they are eating the dishes I’ve put on the menu and they are smiling without any reason, this is the most inspiring to me,’” Saydam said.