Bereket Turkish Mediterranean restaurant

"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

"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

"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

"Bereket took over a space in the Loop 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. But the delicious 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 iskender pairs wonderfully with its buttery tomato-sauce-soaked croutons, and the flaky baklava will make you realize that you need to smuggle baklava into the theater." - adrian kane, john ringor

"Bereket is a Turkish restaurant that took over a space that used to be a counter-service restaurant. But 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?”  " - adrian kane