Harissa salmon with bitter greens and preserved-lemon vinaigrette on saj bread. Photo: Melissa Hom

For some, the arrival of a 7,500-square-foot outpost of Brooklyn Heights’s venerable Middle Eastern market at Industry City and all the bulk nuts and tubs of hummus that come with it are reason enough to venture to Sunset Park. Those who require extra incentive can find it starting tomorrow in new additions to the third-generation family business, including a liquor license, 80 seats for dining in, and bread baked in-house, some on a domed griddle called a saj, which is used in Lebanon to produce thinner-than-pita flatbread that’s rolled around its contents rather than stuffed. The fillings include your to-be-expected falafel and shawarma along with options like harissa salmon with bitter greens and preserved-lemon vinaigrette. And, as a sign of these fast-casual times and the next-gen Sahadi’s’ eagerness to embrace them, any of these sandwiches can be shed of their bread and served in bowls over greens or freekeh. Beers are local or Lebanese, and wines mostly come from countries bordering the Mediterranean, including Morocco, Greece, and Lebanon — with the exception of a Bordeaux-style blend from Paumanok, a North Fork vineyard run by a family of Lebanese descent.

Falafel with soft-boiled egg. Photo: Melissa Hom

Sahadi’s; 34 35th St., nr. Second Ave., Sunset Park

*A version of this article appears in the September 2, 2019, issue of New York Magazine. Subscribe Now!