Saba

"Alon Shaya’s Saba is the chef’s flagship ode to the brilliant and varied Israeli culinary landscape. Get every single spread — they are all amazing, served with puffs of sourdough pita hot from the wood-burning oven. The vegetable dishes are equally stellar, especially the whole-roasted cauliflower with whipped feta, great with any kebab. Check out Saba’s lively dinner lounge series, built around topics like women in wine, for curated feasting." - Beth D'Addono, Clair Lorell

"Desserts at Saba, Alon Shaya’s Uptown restaurant, incorporate the likes of tahini, pistachio, and seasonal fruits into a rotating menu of treats, like the pistachio baklava, which takes an interesting turn with the addition of citrus and white chocolate. Creamy malabi, a not-too-sweet milk custard, is enhanced with orchid root, rose, and muscadine. Now that’s outside the box." - Beth D'Addono, Clair Lorell

"Chef Alon Shaya’s restaurant Saba is offering a “Seder Plate” passover meal from April 22 - 30." - Justine Jones

"Order a Saba sampler platter for a convenient way to enjoy the restaurant’s savory Israeli specialties. Serving four to six, the sampler includes six pitas, classic tahini hummus, Brussels sprouts hummus, Jerusalem breakfast hummus, Moroccan carrots, lutenitsa, olive oil, and za’tar for $115. The popular Dionysius Revival cucumber margarita for four is $38, including go cups." - Clair Lorell, Beth D'Addono

"Who says tailgating has to clog those arteries? At Saba, the sampler is a terrific option for a crowd of 10 to 12, with both vegetarian and meat offerings available. Munch on the likes of Jerusalem breakfast hummus, squash tzatziki, classic tahini hummus, falafel, and za’tar fried chicken. Six puffy pitas are included, but order extra. They’ll go fast. The kitchen only needs a few hours' notice, even on game days. Batched cocktails are offered too." - Beth D'Addono