Behind the Plate: Huseyin and Harun Ustunkaya of Anatolia
Huseyin Ustunkaya and his brother Harun launched Anatolia in Lion’s Head Village almost two decades ago, and have run the much-loved Turkish restaurant in that same location since their July 2003 opening. For twenty years, guests have enjoyed fresh, delicious and, in many instances, home-style Turkish dishes in a cozy yet upscale environment. From warm bread and spiced olive oil served at the onset of your meal, to the array of meze, lamb shish kabobs, stuffed eggplant, grilled seafood, and crispy phyllo-based desserts, everything is artfully prepared and served with finesse.
Today, Huseyin, who serves as the frontman in the partnership, shares their story, the brothers growing up in Eregli, a town in central Turkey and becoming immersed in food and hospitality at a early age. He also gives some insights into Turkish hospitality and tips for going into business for yourself.
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How did you and your brother get started in hospitality?
We grew up in a business-minded family. We had a retail textile store and every summer, I would work there. But even when I was 12 years old, Harun and I helped out in the coffee shop. I also got to travel on business with my father. He was selling purple carrots used in a special Turkish drink called Salgam. He would buy from farmers and then go from town to town to sell to restaurants and shops. It was a treat to be able to go with him.
While we both got our degrees in restaurant and hotel management, I believe these childhood experiences were more effective. In time, I realized that this was the perfect career for me as it is so interactive. I truly like engaging with people, talking with them, serving them.
Harun and I got our start working together at the Marriott Hotel and Resort in Antalya, a seaside city. We wanted to come to America to improve our English and explore the opportunities here. We were at the Nashville Airport Marriott for two years; then at Gaylord for three years when we decided it was time to open our own business. We wanted that freedom. But, you have to be willing to take the risk.
Tell us about opening Anatolia, and how you have remained successful.
Tamay Ozari, a Turkish man we knew from his used restaurant equipment business, told us about this location in Lion’s Head. He thought it would work well for our concept. We wanted to introduce the food that we love and also give Nashville a taste of our culture. Initially, we didn’t have quite enough money, but we kept pushing, and got the loans we needed. You have to be optimistic, and you have to keep pushing!
We have been successful because we have an excellent team. Many of them have been with us for a long time. Our customers trust us for freshness, cleanliness and quality. Being consistent is so important. It’s odd, and lucky, in that in down times, such as the pandemic, also in 2008 with the recession, we’ve done better. I credit our team for that.
What advice would you give to anyone wanting to open their own restaurant?
It’s a balance of being clear about your ideas and listening to alternatives. Having the courage to move forward, but being realistic about the details. You have to know what you’re doing. Work experience, street experience adds up to more than book learning. And, you have to have that passion.
How do you view the changes in Nashville’s dining scene?
Overall, the changes have not affected us so much. I do like it because it is more diverse. There is more ethnic representation. There is more fine dining. Yes, that means more competition, but that is a good thing.
Is Turkish hospitality different from American?
Yes, I believe so. In Turkey, you always prepare the best room of the house for your guests. You bring out your best things to serve them. You save the best for them. It is a custom to invite people into your home and offer food, drink, even lodging. Turkish people don’t want to be paid for such things; it hurts them if you don’t accept the gift. They want to share their culture and make you feel comfortable.
What are your goals for this year?
We are looking at the possibility of opening another restaurant. It would be in Midtown, and we want to purchase the property. It is still in process; we don’t yet know if it will work out. We will celebrate our big anniversary this coming July. You know, 20 years is a long time, and yet, it feels like yesterday that we opened. 20 years, and we still have that same passion.
Anatolia Turkish Restaurant
48 White Bridge Road (in Lion’s Head Village) Nashville 37205
615-356-1556
Hours: Open at 11 am daily
Reservations: Accepted
Parking: Large strip mall lot
This article originally appeared on Nashville Tennessean: Behind the Plate: Huseyin and Harun Ustunkaya of Anatolia
