MM_021518

mokenamessenger.com dining out
the Mokena Messenger | February 15, 2018 | 21
The DIsh
Kismet carries on as family business of destiny
Orland Park eatery
now run by former
owner’s nephew
Thomas Czaja
Contributing Editor
Kismet means destiny or
faith in Turkish.
When the Kismet restaurant
was first opened in Orland
Park in 1977 by Roy
Tufekcioglu, it was an act
of faith — one that materialized
in four decades and
counting of selling its signature
gyros and other food
items.
Last April, Tufekcioglu
decided to retire and hand
the reins of the business
over to his nephew Ervin
Ramazanoski, who now
heads the day-to-day operations,
though he owns it
with his mother, father and
brothers. For Ramazanoski,
keeping the business in the
family and leading it was a
destiny he knew he wanted
to fulfill.
“It was destiny for us to
be here,” Ramazanoski said.
“We plan on keeping it going
for another 40 years.”
Since acquiring ownership,
Ramazanoski has
kept the menu largely the
same, with the aforementioned
gyros — as well as
the burgers, beef, chicken,
hot dogs, soup and salads
— but he also made a few
tweaks.
He introduced delivery
service for the first time as
an added convenience for
customers. He made the
catering more extensive,
utilizing a simple menu, so
customers can easily pick
up the phone and get what
they want, while still being
able to customize different
orders, he said.
Another thing Ramazanoski
did is add a number
of items. They decided to
add a number of wraps, including
a gyro wrap. They
also added a honey mustard
chicken sandwich, beef roll
and chicken Parmesan that
all cost $6.99 each.
He even has eggs and will
sometimes make a breakfast
dish for customers, if they
ask for them, though those
and none of the other new
things are officially listed
on the menu. The owner
said he plans to have all
them remain available but
not list them to keep things
simple.
But Ramazanoski knows
what will always be No. 1.
“The gyros were on the
menu and will always be
on the menu,” Ramazanoski
said. “It’s what we’re
known for. When I took
over, I had nothing but gyros
for a month.”
The gyros are cut fresh
off the spit, right in front
of customers. Kismet uses
Kronos gyro meat — a seasoned
blend of selected beef
and lamb — and adds its
personalized touch.
“We have a special blend
of seasonings that we use,,”
Ramazanoski said. “It’s like
a Mediterranean, Turkish
blend.”
The gyro dinner and
grilled chicken gyro dinner
(both feed two and are
$12.75) are popular choices,
with the former coming
with extra meat, extra pita,
tomato, onion, olives, feta
cheese and homemade cucumber
sauce, and the latter
the same extras and ingredients
plus lettuce.
“Everything is fresh ingredients,”
Ramazanoski
said. “While other people
cut corners, we sharpen our
edges. We do not skimp
on anything. Everything is
brought in pretty much daily
... whatever doesn’t get
used is thrown out.”
To completely summarize
or sample Kismet, a patron
needs to save room for dessert,
as 16 different flavors
of ice cream are available
year-round, not to mention
shakes, malts and other desserts,
such as Oreo cookie
balls ($1.78) and baklava
($1.99).
“Our ice cream comes
from Wisconsin and is Cedar
Crest,” Ramazanoski
said. “People love the flavors.
I got birthday cake,
butter pecan or chocolate
vanilla, strawberry, if you
want to keep it simple. ...
On top of that, you can
make any shake out of my
ice cream. ... Make it how
you like it.”
Those who venture into
Kismet Monday through
Friday can try a daily special
each day for $4.99.
Ramazanoski also began
serving quesadillas —
again, not on the menu —
and said they have become
a Friday special.
“We have the flour tortillas,
and we already use
cheddar cheese, so we just
put them together,” Ramazanoski
said of the quesadillas.
“It came out phenomenal.
... It just makes sense.”
No matter what patrons
get, they keep coming out.
When Ramazanoski’s uncle
first opened the establishment,
he decided to pay
homage and show appreciation
to his customers by
putting up a collage of their
photographs on the wall.
It eventually extended and
“blew up” to the many photos
that still adorn the interior
of Kismet, according to
Ramazanoski.
The current owner plans
to sustain that tradition.
“We are in the works of
getting another [collage
of photos of customers]
Kismet
9931 W. 151st St. in
Orland Park
Hours
• 10:30 a.m.-9 p.m.
Monday-Saturday
• 10:30 a.m.-8 p.m.
Sunday
For more information ...
Web: kismetorlandpark.
com
Phone: (708) 349-2205
made,” he said. “We’re going
to keep it going.”
Ramazanoski added he
“stepped in with wet feet”
for knowing how to run
things with 13 years of experience
in the restaurant
industry. He has thoroughly
enjoyed getting to know
customers both old and new.
SINGLE FAMILY •815.462.0242
Immediate occupancy available.
Kismet owner Ervin Ramazanoski holds the gyro dinner
($12.75), which feeds two and comes with extra meat, extra
pita, tomato, onion, olives, Feta cheese and homemade
cucumber sauce. James Sanchez/22nd Century Media
“I love it,” Ramazanoski
said. “I love my customers.
They’re great. They
work with me, and I work
with them. If they want to
try something different, I’ll
always help them out. ... I
love them all.”
TOWN HOMES •815.680.5037
First floor master bedrooms &ranches available.
Immediate occupancy available.
Model open 11:00-3:00 Friday, Saturday and Sunday