For almost a decade, friends Tarik Sengul and Orhun Dikmen had dreamed of opening a restaurant together, and in 2022 they realized their goal with the opening of Smyrna. An upscale casual concept that embraces Aegean-Mediterranean cuisine, Smyrna is an ode to both Sengul’s and Dikmen’s Turkish heritage as well as the rich bounty of vegetables, fruits, meats, and grains produced in, and around, Charlottesville.
While the two met in New York City, Dikmen initially moved to Charlottesville where Sengul would often visit while road-tripping with family. When the space where Smyrna is now housed became available, the two seized the opportunity to begin their journey as restaurateurs.
“It's a town known for its restaurant scene -- it’s dynamic, and it has amazing farms and ingredients,” said Sengul.
In addition to co-owning Smyrna, Sengul is also the restaurant’s Executive Chef. He began his cooking career in Istanbul before moving to the United States, cooking seasonally at a restaurant in Montana Glacier National Park while pursuing his Bachelor’s degree in History. Later, he moved to New York where he went on to cook in Michelin-starred restaurants while also working in a bakery and a butcher shop. Now, he’s putting his wide range of experience to work, crafting Aegean-style dishes that also invoke elements of French, Japanese, and American cuisine with an eye on approachability.
Smyrna’s menu is diverse with dishes that range from fresh hamachi crudo with melon and fennel or tender dumplings stuffed with mushrooms and dehydrated tomatoes and tossed in a zesty butter sauce to an Urfa pepper aioli-topped burger that combines multiple cuts of Roseda Farm beef with lamb fat. Sengul also has a few other dishes that are at the top of his list of go-to bites on the menu.
"Farmers bread [is] one of my favorites. We get local flour from Deep Roots Mill, where you can taste the quality of the grain in the bread. I like salads especially Market Green Salad during summertime. Again, the ingredients in it develop full flavor in summertime. [And the] charred octopus dish, with salgam sauce -- I think salgam sauce is unique,” said Sengul.
One of the hallmarks of Mediterranean-Aegean cuisine is its focus on using seasonal ingredients, driven by the foods that are available at the time. Sengul showcases that commitment to seasonality in his popular summery gazpacho, a twist on the classic cold soup that features simultaneously sweet and tart cherries mingling with Caromont Farm’s creamy goat cheese and through his seasonal fish dishes, too. And in addition to Deep Roots Mill, Caromont Farm, and Roseda Farm, the restaurant also sources food from local purveyors like Meadow's Pride Farm, Manakintowne Specialty Growers, Sam Rust Seafood, and occasionally local foragers, as well.
Crafted by Drew Kuechler, the cocktail program, which changes seasonally, also focuses on ingredients that can be sourced locally. From their signature Smyrna sour, infused with the flavors of burnt lemon and pomegranate molasses to a savory martini that’s laced with herbal liqueur, pepperoncini brine, and celery bitters, there’s no shortage of fresh flavor being shaken, stirred, and poured. And while the wine list, curated by Dikmen, leans more global, with selections from Italy, France, Greece, and Turkey, among others, there are a handful of bottles or glasses that hail from vineyards in the United States, including at least one from Virginia. Meanwhile, beer enthusiasts can choose from bottled beers or draughts produced primarily in the Commonwealth, Maryland, and Delaware.
While Sengul and Dikman have created a distinctive dining experience in Charlottesville, Sengul says that ultimately, what makes Smyrna special is, “having the luxury to access the amazing ingredients the land offers us.”
"It's a town known for its restaurant scene -- it’s dynamic..."