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Nar was conceptualized by partners Andy E. Arkun, Erhan Bahceci and Zeynep Tansug, who together, have brought their food industry expert knowledge and comprised a team of Turkish chefs to execute their vision of reimagined regional Turkish cuisine for New York City diners. The restaurant sources produce from the Union Square Farmers Market and proteins from Amish Country in Pennsylvania to
serve clean, organic, halal-certified food.
The restaurant also offers a thoughtful wine list of 100+ selections curated by owner Andy Arkun and Karim El Sherif (Former Wine Director for Daniel Boloud), which focuses on Mediterranean producers from Spain, France, Italy, and Turkey, as well as a well-selected list of American wines.
An innovative Turkish-inspired cocktail menu that uses all house made juices and syrups and Turkish ingredients headlines the Bar Program that also includes an extensive selection of craft beers on tap and by the bottle.
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