As the culinary director at Sahadi's, my job is to keep our menu fresh. Personally, I prefer lighter, brighter foods and am always excited to change up our menus in the springtime. Customers at both stores are loving the updates in the deli. Our mango chicken (pictured) and curried couscous are back in rotation. We have added a spinach, feta and tomato frittata, vegetarian stuffed cabbage, roasted asparagus -- and a new vegetarian moussaka, which is amazing paired with French lentils and a creamy bechamel sauce!
Our Saj menu updates include swapping quinoa for freekeh for a lighter spring bowl. We have also added a "make your own salad" option with greens + five different toppings. You can also get fancy with your flatbread with three different options for toppings.
At our Industry City café, we have added some deliciously fun menu items like: Za'atar Fries, Halloumi Kabobs, Roasted Eggplant Salad, Greek Quinoa Salad and a Tahini Brownie Sundae. That sundae is topped with a special Sahadi's ice cream collaboration with our friends at Creme x Cocoa. For brunch (yes! we serve brunch from 11am-3:30pm every Saturday & Sunday), we are excited to offer a Breakfast Saj Sandwich with eggs, basterma, grilled halloumi, harissa aioli, and arugula salad. We've also added our famous kibbeh to the brunch menu in a Kibbeh & Eggs plate. For those who prefer a sweeter start, we have Cardamom French Toast, made with challah bread, orange blossom syrup, and fresh fruit. See more from our brunch menu here and our full spring cafe menu here.
We hope to see you soon at Sahadi's!
