Step inside Saba, the new modern Israeli restaurant, and you'll see a long table big enough to host an extended family. At the back of the room is the wood burning oven, where chefs cook pita bread and grilled meats and fish. The restaurant feels welcoming. Full Article.


On Wednesday, Alon Shaya opened the doors to his long-anticipated new restaurant, Saba, in New Orleans, and as you might have predicted, the pita operation is a big deal. "It’s the best we’ve ever done," Shaya tells Food & Wine. Full Article


The build-out happened fast, transforming the former Kenton’s into chef Alon Shaya’s new restaurant Saba in just a few weeks. What’s built in, however, has been much longer in the making. Saba officially opened May 4, at the corner of Magazine Street and Nashville Avenue.  Full Article


At Saba, diners tear open thick steaming rounds of pita bread to eat with sharable plates of labneh, Bulgarian feta cheese, the roasted eggplant and tomato dish lutenitsa, and silky hummus topped with lamb, crab or vegetables. Full Article