Activate map
No | |
Yes | |
Yes | |
Yes | |
No | |
Lunch | |
Street, Private Lot | |
Yes | |
Yes | |
Yes |
Yes | |
Casual | |
Casual | |
Average | |
No | |
No | |
Free | |
Yes | |
No | |
Yes |
Specialties
A Fresh And Healthy Way To Eat.
Zaytune Mediterranean Grill is Bridgeport’s best Mediterranean food located in Chicago, IL. Mediterranean is a fresh and healthy way to eat. We use the freshest produce and herbs and our meats and flat breads are prepared fresh daily. All of our ingredients have no trans fat and no preservatives.
Some of our best menu items include:
* Falafel
* Grilled kafta kabob
* Grilled chicken or steak shawarma
* Grill platter
* Tabouli salad
* Roasted red pepper hummus
We offer dine-in, carry-out, catering and now delivering. We were featured on Chicago’s Best on WGN and in Time Out Chicago Magazine.
Visit our website for a full menu. We look forward to seeing you soon!
History
Established in 2014.
Second location to open after the original Zaytune at Bridgeport. Zaytune is derived from the Arabic word «Olive» and is our way of celebrating the deep connection we have to traditional Mediterranean cuisine with a modern twist. Zaytune prides itself on its Artisanal Made-to-order Mediterranean Cuisine!
At this local favorite, you’ll discover a variety of grilled wraps, plates and salads, with your choice of protein — from vegetarian falafels to steak shawarma — each featuring the freshest tomato, cucumber, and herbs.
Throughout the Zaytune experience, the comforts of the Mediterranean hospitality and the smell of grilled homemade flatbread prevail, whether you choose dine in, catering or carry out. We hope to see you soon!
Meet the Business Owner
Dan S.
Business Owner
Executive Chef and owner, Daniel Sarkiss, first became interested in cooking at the age of 13 while being a taster in his mother’s kitchen. After completing High School, he decided to continue in the Culinary field and enrolled at Kendall College, where he learned the fundamental skills about cooking and baking. Soon after graduating college, Daniel traveled to Paris, France where he attended the world renowned culinary institute of LeNotre.
Daniel continued working in the restaurant field, first as a Sous Chef, at Hotel Sofitel Chicago, and next as Executive Sous Chef, at the Hotel Sofitel San Francisco. Then he continued, as the Executive Sous Chef, at the Cliff Hotel in San Francisco. In 2009, Daniel opened his first Zaytune Mediterranean Grill Restaurant on the Southside of Chicago in the Bridgeport neighborhood.