V.22 No.10 | March 7 - 13, 2013
Annual Report 2013
Weekly Business Profile
Anatolia Doner Kebab Restaurant
Type of business:
521 Central NW (on Sixth Street between Central and Copper)
Albuquerque NM 87102
Number of Employees:
How did you get started in this business?
I'm a professionally trained chef, specializing in the regional cuisine of my hometown of Adana, Turkey, as well as Mediterranean cuisine. I began cooking as a kid with my mother in her kitchen, which is where I got introduced to the large array of delicious Turkish spices that make Anatolia's food unlike anything you can find in New Mexico.
What is your business philosophy?
Always pleasing our customers, keeping our prices very low and providing fresh, healthy food using local and overseas-imported ingredients. I love to cook with green chile, which is actually used in a lot of Turkish cooking. We have a different special dish every day for $5.99 and cater both to meat lovers and vegetarians.
Tell us about some of your specialties.
Chicken tava is a traditional Mediterranean dish in which I broil green chile, whole cloves of garlic and chunks of chicken breast in a lemon and tomato base with Turkish hot pepper paste and Mediterranean spices. We have a variety of different kinds of kebabs, daily fresh falafel, homemade dolmas in cacik (yogurt cucumber sauce) and gyros (doner kebab). All of our $5.99 specials come with Anatolia's house salad and onion salad, as well as items like our hummus, delicious babbaghanoush, and spinach and feta rolls (all homemade). We also have a rotating menu of desserts, including phenomenal baklava and some of the best Turkish coffee in the Southwest. Beyond that, we offer free delivery anywhere in the Downtown area.
Why did you choose this business?
I love cooking, it's my passion. I love to see people smile when they eat our food. I had great success and reviews as a head chef in local restaurants, but I wanted the creative control to bring my distinct recipes to my friends and customers, so I decided to open my own business in February. That is how Anatolia became my passion project.
What are your strongest business traits?
We offer an authentic style of food that cannot be found anywhere else in New Mexico. Everything, from our sauces to our marinades and grilling, is done carefully by hand and always with a touch of love. We grill right in front of your eyes, and none of our food is ever precooked. We are also very family friendly. Our food is fresh, healthy and delicious—it will change the way you eat!
Where does your restaurant get its name?
Anatolia is a region that includes most of Turkey and is a word with origins in the history of Turkish civilization. It is the beautiful sound I associate with my homeland. Doner kebab is Turkey's version of what some may know as gyro or shawarma—meat that is broiled, grilled or cut off a rotisserie spit, and seasoned with our traditional Turkish spices. Many of our spices are imported direct from my mother in Turkey!
Anything else you would like to add?
We will not stop surprising our customers with new specials, always expanding our menu to bring you the best of Mediterranean and Turkish cuisines right here in Albuquerque. We promise you will taste things you've never tried before, and that you will fall in love with our food!
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