Brunch has officially arrived at sifr, a modern Middle Eastern restaurant in River North by Chef Sahil Sethi and the team behind Chicago’s Indienne. Now available every Sunday beginning at 11 a.m.
“We’ve received such a warm welcome from Chicago during our first few months being open,” shares Chef Sahil. “We’re grateful to all of the support we’ve received from the community and look forward to bringing brunch to the table with a Middle Eastern twist.”
Available Sundays, sifr’s new brunch menu features ingredients and dishes while allowing Middle Eastern flavors to stand out. Much like sifr’s dinner menu, Chef Sahil found inspiration from his travel and work throughout the Middle East while creating each dish. Many dishes are cooked over Charcoal and Wood-fired hearths and served in a combination of mezze and larger plates meant to be shared for the table.
Featured dishes available on the brunch menu include the Shak-Shuka with tomatoes, onions, peppers, eggs, and house pita, Lamb Kebab Burger with local USDA lamb, Akawi cheese, tzatziki, and house pickles, Turkish Poached Eggs (Cilbir) with garlic labneh, poached eggs, and Aleppo chili crunch, and Fried Cauliflower Stuffed Pita with Toum harissa emulsion and baby gem slaw.
A variety of mezze are also featured including Muhammara with charred red pepper, Aleppo, pomegranate, and walnuts, Charred Heirloom Tomatoes with smoked labneh and puffed amaranth, and Tunisian Eggplant with Roma tomatoes, yogurt, pine nuts, and herbs.
Brunch libations include classics like the Mimosa featuring a variety of juice options or the Zaatar and Harissa Bloody Mary. A sample of brunch cocktails include Talata with vodka, raspberry infused black tea, and ginger ale, Arbaa with white rum, Malibu, almond orgeat, and passion fruit, and Sittawith vodka, Arabic coffee, and Halawa.
Brunch has officially arrived at sifr, a modern Middle Eastern restaurant in River North by Chef Sahil Sethi and the team behind Chicago’s Indienne. Now available every Sunday beginning at 11 a.m.
“We’ve received such a warm welcome from Chicago during our first few months being open,” shares Chef Sahil. “We’re grateful to all of the support we’ve received from the community and look forward to bringing brunch to the table with a Middle Eastern twist.”
Available Sundays, sifr’s new brunch menu features ingredients and dishes while allowing Middle Eastern flavors to stand out. Much like sifr’s dinner menu, Chef Sahil found inspiration from his travel and work throughout the Middle East while creating each dish. Many dishes are cooked over Charcoal and Wood-fired hearths and served in a combination of mezze and larger plates meant to be shared for the table.
Featured dishes available on the brunch menu include the Shak-Shuka with tomatoes, onions, peppers, eggs, and house pita, Lamb Kebab Burger with local USDA lamb, Akawi cheese, tzatziki, and house pickles, Turkish Poached Eggs (Cilbir) with garlic labneh, poached eggs, and Aleppo chili crunch, and Fried Cauliflower Stuffed Pita with Toum harissa emulsion and baby gem slaw.
A variety of mezze are also featured including Muhammara with charred red pepper, Aleppo, pomegranate, and walnuts, Charred Heirloom Tomatoes with smoked labneh and puffed amaranth, and Tunisian Eggplant with Roma tomatoes, yogurt, pine nuts, and herbs.
Brunch libations include classics like the Mimosa featuring a variety of juice options or the Zaatar and Harissa Bloody Mary. A sample of brunch cocktails include Talata with vodka, raspberry infused black tea, and ginger ale, Arbaa with white rum, Malibu, almond orgeat, and passion fruit, and Sitta with vodka, Arabic coffee, and Halawa.
Comments
View Comments (0 )
Never miss an eat.
Sign up for breaking news from the Chicago food scene.
Follow Us
Recommended Articles
Like us on Facebook for exclusive news and pictures from the Chicago Food Scene!