Our Story
How it all began
Antique Garage began in 2003, when Chef Utku Cinel transformed a former mechanic’s shop in SoHo into a space where two passions—cooking and collecting—could live under one roof. With a background in classical Turkish, Aegean, and Greek cuisine, and a love for antiques, Utku created a restaurant where soulful food, vintage charm, and live jazz came together in perfect harmony. In its early years, the SoHo location hosted live performances that filled the space—and the street outside—with the sounds of swing, blues, and improvisation, helping shape the unique spirit of Antique Garage.
In 2010, his wife, Evrim Cinel, joined him on the journey. With a desire to learn the restaurant business—something she saw as another extension of the show business world—Evrim spent two years gaining hands-on experience in every role, from busser to hostess to bartender, working alongside the team without setting herself apart. Her artistic spirit and commitment to hospitality soon became an integral part of the Antique Garage experience.
In 2016, Antique Garage opened its second location in Tribeca, reviving its live jazz roots and adding a private event space to the experience. Most recently, in 2025, the couple expanded to Rye, New York, introducing a garden-filled setting that carries the same warmth and soul.
Each location reflects the couple’s Istanbul upbringing, Aegean roots, and signature antique charm. The menu draws on time-honored Mediterranean recipes, made with seasonal produce, fresh fish flown in from the Aegean coast, and olive oil pressed from the family’s own groves—located at the westernmost tip of Turkey and the Asian continent.
It’s a place to slow down, savor the moment, and feel surrounded by things that carry meaning—on the plate and on the walls.
📍 41 Mercer Street, SoHo – est. 2003
📍 313 Church Street, Tribeca – est. 2016
📍 100 Purchase Street, Rye – est. 2025
Welcome to Antique Garage.
Meet the Chef
Chef Utku Cinel grew up in Istanbul, where his love for cooking began in the kitchens of his childhood—surrounded by the layered, time-honored flavors of Aegean tradition. When he moved to New York, that passion followed him. He found a small garage in SoHo, started collecting antiques to fill the space, and began cooking the kind of food he grew up with: slow, soulful, and rooted in centuries of Ottoman recipes.
Today, Utku brings that same care to every dish at Antique Garage—using ingredients he’d serve at his own table, like branzino flown in from Turkey, produce from upstate farms, and olive oil from his family’s groves back home. He’s still deeply involved in each location, from choosing every chandelier to curating the wine list himself. For Utku, a great meal isn’t just about technique—it’s about memory, generosity, and creating a moment people will want to return to.
