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Saba
Israeli
The puffy pita comes out of a wood-burning oven with a char on it that makes the bread-and-hummus combination feel like a genuine argument. Saba is a roomy Middle Eastern restaurant on Magazine Street where Alon Shaya's menu reads casual, pickles, dips, salads, then lands on the table tasting brighter than the list suggests. The Michelin Guide has given it a Bib Gourmand, and the falafel, crackly outside and vivid green within, makes the case.
The awards strongest first
- Michelin Guide Bib Gourmand
- The New York Times The 25 Best Restaurants in New Orleans Right Now
One number, weighted & current 80
How we scoreThe dishes from the writeups
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Falafel
“The fundamentals here remain in good order, down to the falafel, which sports a crackly crust and a tender, bright green center.”
Michelin Guide -
Salatim
“Try the meticulously crafted salatim (tabbouleh tossed with toasted pecans, field-pea tzatziki) and hummus bowls (get the one with blue crab)”
The New York Times -
Harissa-rubbed roast chicken
“platters of peach fattoush, harissa-rubbed roast chickens, turmeric-scented Louisiana shrimp sitting atop beds of labneh”
The New York Times
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