Oysters on Canal Street, broccoli melts on the Upper West Side, and other notable openings.

Sahadi’s first major expansion in 71 years features saj sandwiches and cocktails.

for some, the arrival of a 7,500-square-foot outpost of Brooklyn Heights’s venerable Middle Eastern market at

Industry City and all the bulk nuts and hummus tubs that come with it are reason enough to venture to Sunset Park. Those who require extra incentive can find it in new additions to the thirdgeneration family business, including a liquor license, 80 seats for dining in, and bread baked in-house, some on a domed griddle called a saj, which is used in Lebanon to produce thinner-than-pita flatbread that’s rolled around its contents rather than stuffed. The fillings include your to-be-expected falafel and shawarma along with options

like harissa salmon with bitter greens and preservedlemon vinaigrette (below). And, as a sign of these fastcasual times and the next-gen Sahadi’s’ eagerness to embrace them, any of these sandwiches can be shed of their bread and served in bowls over greens or freekeh. Beers are local or Lebanese, and wines mostly come from countries bordering the Mediterranean, including Morocco, Greece, and Lebanon—with the exception of a Bordeaux-style blend from Paumanok, a North Fork vineyard run by a family of Lebanese descent. Sahadi’s; 34 35th St., nr. Second Ave., Sunset Park.