Tolia, short for Anatolia, is the first restaurant from husband-and-wife duo Alp Gumuscu and Tarci-Lee Galarza. It is inspired by the Alp's heritage and the ancient region of Anatolia, primarily encompassing Turkiye. Alp, a Turkish native, and Tarci have come together to share the rich flavors and cultural heritage of his homeland with Rhode Island.

At the heart of Tolia is Merak—a Turkish word that embodies the spirit of their craft. Merak means to do something with passion, absolute devotion, and undivided attention. It is more than a philosophy; it is the standard by which every dish is prepared and every guest is welcomed. From the careful sourcing of ingredients to the balance of spice and fire, Merak guides every detail, shaping a space where each plate tells a story and every meal becomes a celebration of culture, intention, and community.

Years spent in refined, high-level kitchens—alongside the hands-on experience of building and operating their own food truck—have shaped Alp and Tarci's approach to food. Their work blends disciplined craftsmanship with a deep respect for simple, honest cooking. Technique matters. Tradition matters. But above all, the experience at the table matters.

Rooted in misafirperverlik, the Turkish tradition of heartfelt hospitality, Tolia is built on the belief that a meal should nourish more than hunger. It should foster connection, spark conversation, and invite people to gather. Each dish reflects the culinary history of Anatolia—where trade routes, empires, and cultures intersected—interpreted with care and modern perspective.

Tolia is not simply a restaurant. It is an invitation to sit, to share, and to experience the warmth of a table shaped by history, craft, and genuine hospitality.