Sakib Mediterranean Restaurant

SYRIA 🇸🇾

It is hard to believe that it has been three years since a first experience with Eat Offbeat at the Queens International Night Market. That first taste offered small bites from Iraqi and Nepalese chefs, but the company has continued to grow exponentially, primarily as a catering source offering cuisines from the countries of its chefs, all refugees to the United States.

As the years go by and chefs make a name for themselves, even bigger things are starting to happen. Recently the company announced that Chef Diaa would be following another dream, opening up his own restaurant in Williamsburg, a neighborhood that could always use some better food options. This new place called Sakib opened on the 12th of July and is now in full operation.

Sakib (or Shakib) is a common name with origins in Sanskrit meaning either "reward" or "patient." It was not pressed during conversation whether this was the chef's own name or just the feeling he had when opening up this new restaurant, but either way the name seems fitting.

Again with the ketchup!

Dining alone only afforded the opportunity to try the classic Arabic shawarma ($13.50, above and below), but this ended up being almost a buffet as it comes served not only with the standard fries but also a decent amount of hummus and babaganoush. As you have seen, this type of shawarma plate has become something of a trend in recent years.

At this seemingly regular corner restaurant, order and pay at the start, find a seat, enjoy the sound of falling water from their homemade water features (one of which is not yet in operation and asks patrons to use their imagination), and your order should be ready soon.

The shawarma is good and benefits from its dips. And who knew how good babaganoush was as a complement to fries!

With quite a bit of hipster and upscale eating environments in this area, the simplicity and casualness of Sakib is a welcome relief when other business might bring you into the neighborhood.

A small conversation was desired before leaving to congratulate the chef on his "graduation" from Eat Offbeat and his new endeavours, but this turned into a chance for him to show his appreciation. A small package of cookies and slice of baklava were given free and greatly enjoyed as Chef Diaa was noticeably happy to have a customer who knew a bit of the history of his journey. It was a wonderful end to an all-around good experience.

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WILLIAMSBURG Brooklyn
349 Bedford Avenue

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