"Bereket took over a bright yellow space that used to be a counter-service restaurant, with drop ceilings and a now-defunct metal cafeteria station that definitely feels like a place you might visit during a rushed lunch break in the Loop. But you should take a minute to slow down—the Turkish food on the long menu should be savored. Everything is housemade, from the fresh bread that starts your meal to the firm manti topped with marinara and yogurt sauce. The tender döner meat in the iskendar pairs wonderfully with its buttery tomato-sauce-soaked croutons, and the flaky baklava will make you wonder, Why don’t I eat more baklava? And because this place is open all day, seven days a week, there’s no excuse for you not to." - john ringor, adrian kane, veda kilaru
