Shaya sits on Magazine Street in Uptown, working in modern Levantine cuisine built around vegetable-driven dips, salads, and spreads. The signature move is pita baked to order in a wood-fired oven, served alongside the kind of hospitality-first spread the restaurant traces back to Middle Eastern cooking traditions.
Beyond the pita, the table fills out with baba ganoush, halloumi, lamb, and salads made from local, sustainably harvested ingredients, with babka and cheesecake showing up often enough to be considered regulars' orders.
The James Beard Foundation named Shaya's chef Rising Star Chef of the Year in 2017, and the restaurant itself won Best New Restaurant in 2016 — a pair of national wins that put it on the map early.
Beyond the pita, the table fills out with baba ganoush, halloumi, lamb, and salads made from local, sustainably harvested ingredients, with babka and cheesecake showing up often enough to be considered regulars' orders.
The James Beard Foundation named Shaya's chef Rising Star Chef of the Year in 2017, and the restaurant itself won Best New Restaurant in 2016 — a pair of national wins that put it on the map early.