PRESS

"But Southern food is not stagnant—it’s the alchemy that happens when our region’s people, their ancestors, and the place where everything grows combine. Shaya’s Buttered Crab Hummus served at his flagship restaurant Saba (means grandfather) tells the story of his childhood in Israel seasoned with the soulfulness of his 20 years cooking in the American South." Full Article.

"Fuel up for a day of shopping along Magazine Street with a relaxed brunch on Saba’s shaded sidewalk patio. Chef Alon Shaya’s famous wood-fired pita is a surefire hit when it comes to first bite of the day, and there are other morning-friendly specials like the Jerusalem Breakfast Hummus with a soft-cooked egg, harissa, and pickles, and a Smoked Salmon Platter with everything bagel, whitefish salad, labneh, and veggies." Full Article.

"If you’re looking for a taste of the middle east while traveling through New Orleans, then Saba can provide the flavors you’re looking for. Using seafood, meats, and produce from the local area, the chefs transform this to deliver a meal that pays homage to the owner’s heritage. " Full Article.

"There’s a world of debate to be had about the best type of grill, but Copeland Crews, the chef de cuisine at New Orleans-based Saba, is partial to a charcoal one. (We like them, too!) In addition to a lower price point than gas grills, a charcoal grill offers one crucial benefit, according to Crews: a variety of heat zones." Full Article.

"Alon Shaya’s Saba is the restaurateur and chef’s flagship ode to the Israeli culinary landscape. It’s a stylish and elegant, date-night destination on Magazine Street that seems to exceed expectations brilliantly, from every single spread with sourdough pita puffs to the frequent specials." Full Article.

"Saba. Celebrity chef Alon Shaya’s Uptown restaurant serves modern Israeli cuisine. Entrees $16-$52. 5757 Magazine St., Suite A, New Orleans." Full Article.

"Chef Alon Shaya’s Magazine Street bistro Saba undoubtedly serves some of the best Israeli food in the area, and excitingly, is offering a Passover package for a meal at home this year. The menu includes braised oxtail, crispy fried matzo, and beet-pickled deviled eggs, as well as a Seder plate."Full Article.

"Saba showcases chef Alon Shaya’s penchant for using farm fresh ingredients to create flavorful Israeli and Mediterranean fare. Enjoy the likes of harissa chicken salad and falafel with Shaya’s famed pita in the roomy, protected outdoor garden under two tents with greenery and fans." Full Article.

"Chef Alon Shaya’s Passover menu includes braised oxtail, crispy fried matzah, and beet-pickled deviled eggs, as well as a seder plate. Available for preorder March 21-24 and for pickup March 27-28." Full Article.

"The modern Israeli restaurant from acclaimed chef Alon Shaya on Magazine Street quickly set up a festive, covered outdoor dining area out front to add to its existing outdoor seating amid the pandemic, and has continued to weather-proof the space." Full Article.

"Despite their name, sweet potatoes are only loosely related to white potatoes. They are truly sweet, however, thanks to a unique enzyme that converts their dense, starchy structure to maltose during cooking. That characteristic is amplified through both a slow roasting technique and a finish of pomegranate molasses in this recipe from New Orleans’s Saba" Full Article.

"The restaurant roster represents a wide spectrum of styles, from taverns and brunch spots to fine dining destinations. Each Friday, they’ll serve their own versions of the fish fry plate, and they’re pledging $1 from each plate to Hospitality Cares." Full Article.

"Chef Alon Shaya, owner of New Orleans-based restaurant Saba, teaches Hoda and Jenna how to make jambalaya for Mardi Gras." Full Article.

"The virtual cooking series with Saba chef Alon Shaya and his wife Emily are worth checking out this year, and the Valentine’s Day Date Night menu looks especially promising — there’s marinated cheese, pomegranate and arugula salad, gnocchi with tomato sauce, and a chocolate tahini sundae." Full Article.

"We collaborated with our friends over at SABA to make our newest Zony Pop! Pomegranate, Kumquat, Lime, Sea Salt, and a hint of Hibiscus come together to create A New Aged Spiked Seltzer for the Old World Middle Eastern Cuisine. Zony Pop is Naturally Non-GMO, Low Calorie, and Gluten Free." Full Article.

"With influences that stem from the Middle East, Europe and North Africa, Saba reflects a collection of moments where food and culture have crossed paths, offering a taste of this ever-evolving cuisine." Full Article.

"'Labneh is strained yogurt and it adds a delicate texture and a distinct tang to the dessert,” said Alon Shaya, executive chef and owner of Saba. “This, with cranberries and rose, was developed by our amazing culinary team. Candied nuts give it the crunchy texture it needs.'" Full Article.

"Uptown, chef Alon Shaya’s modern Israeli restaurant Saba is recasting itself as "the Sabadome" on Saints game days, with more TVs, a menu of snacks and mini season-ticket packages to reserve the same table for the first three games of the season, at $35 per seat per game." Full Article.

"The bright, airy Uptown restaurant provides a warm setting in which to enjoy shareable dishes like Shaya’s grandmother’s lutenitsa, local tomato ezme, harissa roasted chicken and hummus topped with blue crab. The pita, served fresh from the wood-burning oven, is simply heavenly." Full Article.

"Uptown, chef Alon Shaya’s Saba is where modern Israeli cuisine lives; don’t miss the pillowy fired-to-order pita and hummus with curried fried cauliflower." Full Article.

"Saba’s desserts are stunning; produce-based and subtle but layered. Cara Peterson weaves refreshingly different featured ingredients like barberries, hibiscus, sumac, satsumas, and figs in olive oil cakes, semifreddos, and babkas, depending on the season." Full Article.

"Head to the Uptown neighborhood for a Middle Eastern brunch at Saba. Founded by James Beard Award-winning chef Alon Shaya, this New Orleans favorite is naturally vegan-friendly. Everything is family-style, and you’ll notice the wood-fired oven churning out pillowy pita which effortlessly appears on your table." Full Article.

"It would be difficult not to have a good time in Alon Shaya's Israeli restaurant Saba. (Shaya left his namesake restaurant in the Garden District last year.) The wood-fired pita and small plates—of eggplant, feta, and hummus, including one with blue crab—are so good you may never get to the harissa chicken." Full Article.

"Chef Alon Shaya's Saba (5757 Magazine St., 504-324-7770) is serving Persian food to kick off a series of special menus of cuisines from the Middle East. The Persian menu is inspired by dishes from Iran’s northern mountain regions and southern coastal towns." Full Article.

"It’s said that New Orleanians plan dinner while sitting around eating lunch. The Crescent City is a land brimming with gumbo, po-boys, and brightly colored snoballs, and restaurants ranging from 150-year-old stalwarts to corner stores to energetic newcomers making waves. When visiting, it’s important to have a plan — this guide will help cut through the noise and get straight to the good stuff." Full Article.

"Alon Shaya’s first restaurant on his own continues to mine the deep potential of Middle Eastern flavor." Full Article.

"There are lots of reasons why Saba is special, many of which are unrelated to its cooking. Its parent company, Pomegranate Hospitality, was formed by Alon Shaya in the aftermath of his high-profile split with John Besh." Full Article.

"There are lots of reasons why Saba is special, many of which are unrelated to its cooking. Its parent company, Pomegranate Hospitality, was formed by Alon Shaya in the aftermath of his high-profile split with John Besh." Full Article.