Saba means grandfather in Hebrew, and the name points to what chef Alon Shaya built here: a restaurant tracing his heritage through Israeli cuisine, with influences pulled from the Middle East, Europe, and North Africa — Bulgaria, Yemen, Syria, Morocco, Turkey, Greece among them. It's the flagship of Pomegranate Hospitality, sitting on Magazine Street in Uptown New Orleans.
Pita is wood-fired and baked steps from the table, meant to be torn into throughout the meal. Seafood, meats, and produce are sourced from local farms and cooked over hot coals, often arriving family-style on shared platters. Dishes that come up often include hummus, labneh, shakshuka, blue crab, charred broccoli, hanger steak, lamb, tagine, matzo ball soup, and baklava.
Michelin awarded Saba a Bib Gourmand in 2025.
Pita is wood-fired and baked steps from the table, meant to be torn into throughout the meal. Seafood, meats, and produce are sourced from local farms and cooked over hot coals, often arriving family-style on shared platters. Dishes that come up often include hummus, labneh, shakshuka, blue crab, charred broccoli, hanger steak, lamb, tagine, matzo ball soup, and baklava.
Michelin awarded Saba a Bib Gourmand in 2025.