Bosphorus Turkish Cuisine is a family owned business, established in 2005, that offers variety of authentic Turkish food from many regions of Turkey. 

Bosphorus Turkish Cuisine adapted its name from one of the oldest cities in the world, Istanbul, which was once known as the Constantinople in the early 13th century.   The name “Bosphorus” taken from the strait that lies in the center of Istanbul connecting the Black Sea and the Sea of Marmara, Europe to Asia. 

The décor of this eatery is kept to minimum to draw the attention to the food. The intent was to create a modernized, warm authentic atmosphere by taking the old elements of Istanbul and adding new touches to create this serene yet elegant environment.
The walls are painted in warm gold color and the archways are painted in deep lavender as accent color.  The tables are covered with deep red tablecloth, a color which has quite significance in the middle east and topped with a cream color to create it’s elegance. The walls are covered with old paintings from the early era of Istanbul which portrays scenes of the Bosphorus. The shelves display Water pipe; varies in names such as Shish a, Hookah, and hubbly bubbly. The Turkish call it “Nargile”. The hookah was invented in Turkey where coconut husks were used. Later, the pipe was perfected in design in Egypt. It is still used today for smoking regular or flavored tobacco around the world.

The current owners of Bosphorous Turkish Cuisine grew up in the United States. In 2009 the owners purchased Bosphorous from the original owners and have retained virtually the same chefs.  In fact the executive chef, Mr. Halil Ertane, has extensive experience both in Turkey and the United States in Turkish Cuisine.  Halil hails from Adana, Turkey. The owners along with Mr. Ertane are dedicated 100% to continuing the legendary food that has made Bosphorous one of the very best Turkish restaurants in the United States. They welcome everyone to experience the way of life in the old and the new Istanbul.

It was during the rise of the Ottoman Empire, (1453-1909) which at its height (1453-1650) extended into Eastern Europe, Egypt, and Inner Asia, that the genius of Turkish cooking had its greatest influence. Centuries of Ottoman empire rule helped to spread Turkish cuisine and ingredients into Eastern Europe and throughout the Middle East. Many well-known recipes show an influence from Turkish cuisine: yogurt salads, fish in olive oil, stuffed vegetables and vine leaves, and syrupy filo dough desserts.
Turkish food is regarded as one of the world's great cuisines. Today, travelers are discovering Turkey, and dining well. The Mediterranean diet, which includes Turkey's, is considered a healthy diet to follow. "Everyone loves Turkish food," a ceramics dealer confided in Istanbul's Grand Bazaar.
Despite the influence of western foods and even fast food chains in the larger cities, Turkey zealously preserves her culinary heritage. In the last decade, chefs of main hotels and international food symposiums have helped to re-introduce Turkish cuisine to the world, educating her citizens about a proud food heritage.
Blessed with a huge country that straddles Europe and Asia, Turkey's varied geography provides a seasonal climate that allows tea cultivation in the cool north and hot pepper and melon plantings in the south. The Black Sea, Sea of Marmara, Aegean, and southern Mediterranean provide Turkey with boundless fish and shellfish. Turkey is one of the few countries in the world that has been self sustaining, producing all its own food.
Vineyards are cultivated for the famous yellow sultana raisins and wine. In southern cities, it is customary to see grapevines trailed upwards along apartment balconies, providing shade and fruit at each level. Herds of sheep and goats proliferate. Lamb and chicken are the main meats. Forbidden in Islam, pork is absent. Under classic ruins of Roman columns, ancient olive, fig, and pistachio trees embellish a beautiful landscape, adding to the air of antiquity.
The Ottoman courts passed laws to regulate the freshness of food. Modern Turkish food is notably fresh. Leftovers are uncommon in a household. Newly baked bread is a staple. Seasonal vegetables and fruits abound, and are served during the height of their growing periods. Turks love their famous eggplants, spring peaches, summer figs, fall quince, and delight throughout the year in olives, dried apricots, and all type of nuts. Turkey exports most of Europe's hazelnuts, or filberts.