Step inside his restaurant and Mehmet Sipahioglu shares his story – a good life embraced half a world away.<\/p>\n
Born and raised in the Giresun Province in the Black Sea Region of northeastern Turkey, Sipahioglu grew up in a rich agricultural area. Beginning at about age 10, he tagged along his father, who had a chicken farm and raised some cattle.<\/p>\n
He closely followed his footsteps and gradually learned the trade. He observed the right way to do business. He also watched an uncle run a successful restaurant.<\/p>\n
Such experiences persuaded the prodigy to seek new opportunities and test the industry himself.<\/p>\n
Introducing Kent, where the chef and business owner has realized a dream by opening the doors to a place that delivers the taste of Turkish-influenced, Mediterranean-flavored dishes and delicacies.<\/p>\n
After establishing his pilot restaurant in Olympia, business has grown, and Sipahioglu and family recently found a second location in Kent at 406 Washington Ave. S.<\/p>\n
Mediterranean Breeze Wood Fired Restaurant specializes in classic Turkish food, from savory beef and lamb cuisine to signature sautés and fresh pastas to stuffed breads and desserts.<\/p>\n
“This is like a big house with family members,” said Sipahioglu, a self-made restaurateur who immigrated to the U.S. in 2002 and quickly picked up the language. “We treat everyone like family members here because we know what we are serving.<\/p>\n
“When I started with my restaurant, I had the commitment to be the best Turkish restaurant in the entire United States,” he said. “Other (restaurants) are similar, but not here … there is no other Turkish restaurant in the entire country with our operation in many ways.”<\/p>\n
The restaurant features an open-kitchen concept. A brick oven turns freshly-rolled dough into flat-bread must-eats, filled with either beef, vegetables or cheeses. A wood-fired grill serves up well-seasoned and marinated beef, lamb and chicken platters, kebabs and specials. There are vegetarian options. There are soups and salads, rice and vegetables to order.<\/p>\n
The menu offers Turkish-imported wine, beer, coffee and tea. Pistachio- and walnut-filled baklava pastries and sutlac (Turkish rice pudding) shine in the dessert lineup.<\/p>\n
From the best ingredients locally, everything is prepared in house from scratch, Sipahioglu said, to bring out a home-made taste.<\/p>\n
Turkish-imported plates, silverware, tables and chairs and walls decorated with images and photos of different, iconic sites from a vast country form a warm and comfortable ambiance that provides traditional Turkish hospitality.<\/p>\n
Quality food, good service, attention to detail and hard work are all part of Sipahioglu’s passionate pursuit in the restaurant business.<\/p>\n
It’s that passion that brings the taste of his native Turkey here – to Kent, a place of many cultures.<\/p>\n
“This is home now,” Sipahioglu said.<\/p>\n