Seedo's Levantine Bakery brings Palestinian baking traditions to Sterling Foodhall in the Chicago Loop, drawing on the family legacy of the chef's grandfather, a baker in the homeland. The menu covers breakfast through lunch with a Levantine bent.
Sandweesh are built on freshly baked taboon bread — the Pasterma layers pastrami with slaw, herbs, and pickles, while the Harissa Roasted Veggies come with whipped herb and feta labne. Manakeesh, specialty flatbreads topped with za'atar, cheese, and olives, come out at lunch. The pastry case runs from pistachio croissants and a za'atar-labne croissant to basbousa coffee cake and caramel tahina brownies.
Regulars point to the croissants and the authenticity of the Levantine flavors as reasons to come back, alongside friendly service and fair prices. The Infatuation rated it 7.5/10.
Sandweesh are built on freshly baked taboon bread — the Pasterma layers pastrami with slaw, herbs, and pickles, while the Harissa Roasted Veggies come with whipped herb and feta labne. Manakeesh, specialty flatbreads topped with za'atar, cheese, and olives, come out at lunch. The pastry case runs from pistachio croissants and a za'atar-labne croissant to basbousa coffee cake and caramel tahina brownies.
Regulars point to the croissants and the authenticity of the Levantine flavors as reasons to come back, alongside friendly service and fair prices. The Infatuation rated it 7.5/10.