Saffron De Twah

"Omar Anani, the James Beard Award-nominated chef who helms Saffron De Twah, has captivated diners with his modern takes on Moroccan cuisine and hospitality. In addition to beloved dishes such as triple-cooked harissa potatoes, bocadillos stuffed with lamb meatballs, and the Saffron tomato dip, visitors can find a growing selection of NA options — after all, the restaurant adheres to halal principles. Find a variety of mocktails, as well as bottled and canned options, such as bubbly rose, fruity sangria, or a dry red blend — all from craft non-alcoholic wine producer Gruvi." - Serena Maria Daniels, Will Reaume

"Saffron de Twah, one of the most celebrated restaurants in Detroit in recent years, will close for six months beginning on Friday, August 25. Chef Omar Anani will focus on his physical and mental well-being, community outreach efforts, and continue catering private events, hosting ticketed pop-ups, and preparing meals for Saffron Community Kitchen. The restaurant is known for its modern Moroccan cuisine, flavorful dishes, and community outreach, including cooking meals for frontline essential workers during the COVID-19 pandemic. Regular service is expected to resume March 15, 2024." - Serena Maria Daniels

"Moroccan-influenced Saffron De Twah does a fish and chips dinner every Friday during Lent, featuring cornmeal-breaded catfish filets with brightly flavored charmoula sauce for dipping and crispy harissa potatoes on the side and a pile of tangy slaw. Chef Omar Anani is also mixing things up a bit by revamping its popular fried fish sandwich as a bocadillo (a traditional street food typical of Morocco and Spain), using freshly-baked baguettes from Rising Star Academy, and available year-round." - Serena Maria Daniels

"Saffron De Twah on Detroit’s east side has a way with sandwiches from the cauliflower stuffed batbout to the Moroccan-inspired fried chicken sandwich. The latter was inspired by a sandwich chef Omar Anani had on a trip to Morocco. The Berbere-seasoned fried chicken features a light and airy batter that’s perfectly craggy and crisp, topped with tangy harissa slaw and caramelized honey butter on a challah bun. While occasionally taken off the menu, it’s a crowd-pleaser on the occasions it does resurface. Everything at the restaurant is halal." - Eater Staff, Brenna Houck

"The beloved east side Moroccan has made many changes to its hours operation over the past couple of years to account for the many uncertainties we’ve collectively dealt with, however, its most recent update thankfully includes Mondays from 11 a.m. to 8 p.m. Everything on the menu is halal, and includes a variety of refreshing, seasonal drinks from the dry bar." - Courtney Burk