This story originally appeared in the May 2025 issue of Town&Gown magazine.
Three local families have created a little piece of the Mediterranean for diners in State College.
Opened in mid-February at 2137 S. Atherton St. in the Hills Plaza, Kitchen Garden is quickly becoming a favorite for breakfast, baked goods and Turkish specialties.
Co-owner Fatih Erkan describes the restaurant as a place for breakfast, lunch and grabbing a coffee while working.
“We were always passionate about food, and this is a family business,” Erkan says. His family came together with the Kurt and Dindar families to open Kitchen Garden. The trio of families have lived in the area and known each other for many years and decided to work together to showcase Turkish culture for Centre County through food.
“It’s a mixture of Mediterranean and Turkish cuisines, but at the same time we are offering some classical American dishes,” he says. “We wanted to represent our culture.”
Kitchen Garden’s menu showcases the families’ Turkish heritage and culture through a variety of savory and sweet offerings. The tastes at Kitchen Garden are one-of-a-kind, as the families use their own recipes.
“We are doing it ourselves here in our kitchen. This is not something that they can buy from any other place,” Erkan says of Kitchen Garden’s dishes. “Everything is a home recipe, so when they taste it, this is why people really love it. We are sticking to the original recipe.”
The space at Hills Plaza is 6,000 square feet and seats up to 150 people, but the work the families put in before opening has created a comfortable space featuring images of Turkish landmarks, bright window shutters at each booth and faux lemon and olive trees reminiscent of the trees growing throughout the Mediterranean. Everything in the space has been selected with a specific purpose, like the tiles from Italy and Spain.
“We wanted everything to belong to the Mediterranean,” Erkan says.
The front of Kitchen Garden is a coffee shop offering beverages, baked goods and a cozy space for patrons to hang out. The workspace area includes countertops and couches for those who seek a change of scenery from studying or working at home.
“It’s a quiet and peaceful place for them,” Erkan says.
The sit-down restaurant is open for breakfast and lunch, a decision that reflects the Turkish culture’s value of breakfast.
“Turkish breakfast is very special,” Erkan says. “Turkish breakfast is known for being a big breakfast. It is the most important meal of the day.”
The Serpme (Turkish breakfast spread) is the families’ take on an authentic Turkish breakfast. It includes cheeses, olives, jams, sweet cream, pastries, nuts, fruits, crispy fries, homemade bread and steaming Turkish tea. One order is recommended for two people and covers the entire table, according to Erkan.
Another popular breakfast dish that is a little smaller is the Menemen, which is Turkish-style scrambled eggs with tomatoes, peppers and a choice of spice level.
Kitchen Garden also offers classic American dishes like sunny-side-up eggs, waffles and the “Happy Valley” platter of bacon, pancakes and eggs.
Savory lunch options include the Soujouk Sandwich, a large handheld with grilled, spiced sucuk (Turkish sausage) served with tomatoes, onions, herbs and sauce. The baguette roll is crispy on the outside and soft on the inside. All ingredients work together for the perfect bite.
For those wanting to sample a variety of Turkish delicacies, order the Kitchen Garden Mix. This dish includes meatballs, crispy kibbeh (bulgur shell filled with seasoned ground meat and pine nuts), manti (Turkish dumplings), stuffed grape leaves (with rice, herbs and spices) and cigkofte (spicy raw bulgur patties mixed with herbs and spices). This platter has a variety of flavors and textures and is a great way to sample items that are also on the menu in full dishes.
Make sure to save room for dessert, because Kitchen Garden has no shortage of sweet treats to try. From Sutlac (rice pudding) and Cheesecake to Tiramisu and a variety of Baklava, there’s always something to try.
A lot of the desserts boast pistachio, which Erkan says is a popular addition to many dishes in Turkey. The Chocolate Chip Pistachio Cookie is a sweet option made with Belgian chocolate. It pairs well with a cup of Turkish Coffee, which is brewed strong and served with mineral water and Turkish Delights, a gel, sugar candy.
Erkan says Kitchen Garden features the same ingredients the families would use at home, including imported options from Turkey and neighboring countries in Europe and the Mediterranean. This step requires extra effort, but he says it’s an important part of keeping Kitchen Garden authentic and creating the best experience for those who visit for a cup of coffee or a meal.
“Making people happy is priceless,” Erkan says. T&G
Hannah Pollock is a freelance writer in State College.
