"Bereket took over a space that used to be a counter-service restaurant. And when you walk into the bright yellow dining room with drop ceilings and a now-defunct metal cafeteria station, it will definitely feel like a place you should be visiting during a rushed lunch break. Instead, the 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 really no excuse for you not to." - adrian kane, john ringor, veda kilaru
