This hole-in-the-wall is frequented by Middle Eastern families enjoying a late breakfast together on the weekend. Cedars specializes in Lebanese flatbread, or mana’eesh. The bread is baked in open brick ovens, like a Napoli pizza. Luckily, the menu on the wall has pictures, so you can point at what looks best, even if dishes like sojok or za’atar are at first unfamiliar.
For a Middle Eastern bakery, though, I wish they had better tea and coffee options. Getting a coffee here unfortunately means you just pop a small pod into the Levazza machine around the corner from the counter.
What to get:
- Sojok – spicy Lebanese sausage (think: chorizo)
- Seriously, don’t come here without getting this.
- Beef shawarma
- Cheese and za’atar – halloumi cheese, with a spice combo of thyme, oregano, sesame seeds, etc.
What is shawarma?
Its other names, döner and gyro, also connect with the idea of ‘turning,’ as the meat is cooked on a vertical rotisserie. They often come in a wrap, but the Cedars version is a flatbread with a healthy dollop of labne (yogurt) topped with flavorful beef or chicken and long slices of tomatoes and pickles.