Saba
5-Course Inventive Israeli Tasting Event
Opened in 2018, this West Riverside eatery created by James Beard-Nominated Chef Alon Shaya (whose restaurant Shaya was a sensation) was nominated upon its debut for Eater’s “Restaurant of the Year.” It has since kept up its standards, having been named to Thrillist’s 2023 “Best NOLA Restaurants” List and this year’s List from Southern Living of “Best Restaurants in NOLA.” With influences that stem from the Middle East, Europe, and North Africa, Saba, which means “grandfather” in Hebrew and whose décor is meant to evoke Grandpa’s cozy digs, delivers people-pleasing food, like lutenitsa (Bulgarian spread of roasted peppers, eggplant and tomatoes), ikra (smoked trout roe with baby herbs), spicy lamb ragu with scallions and crispy chickpeas, matzoh ball soup with duck confit, harissa roasted chicken, shakshuka with shrimp…oh, my. We’re getting hungry! “A stylish and elegant date-night destination on Magazine Street that seems to exceed expectations brilliantly,” raves Eater, so, naturally, we are primed to visit and here from hosting Executive Sous Chef Roni Dacula. Hope to see you there!
About the Host:
Roni Dacula
Executive Sous Chef
Hailing from the Philippines, Executive Sous Chef Roni Dacula's fondest memories are of watching his grandmother cook for his family. A co-owner of popular pop-up Gatâ, he has risen through the ranks from Sous Chef to Executive Sous Chef during his time at Saba.
The Lineup
Course #2 will be served family style; courses #1 and #3-5 will be individually plated. For this event’s dietary restriction accommodation policy, see the Event FAQs below. No courses have been marked spicy for this event.
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Moroccan Carrots
labneh, crispy lentil, coriander
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Salatim & Hummus Array
tahini hummus | tabbouleh | baba ghanoush | pickle | fresh pita
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Lamb Kofta
tahini, blistered pepper, toasted pine nut
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Gulf Shrimp
coconut milk, fall squash, shrimp paste
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Malabi
orchid root custard, rose, ginger, louisiana strawberries
Saba
5757 Magazine St
New Orleans, LA 70115
Event FAQs
- What must I bring to the event?
- Please make sure to bring a government-issued photo ID.
- What is the event ticket cancellation/refund policy?
- Restaurants purchase the food for our events 14 days before the event date, at which point we are on the hook for the cost of your ticket. As such, we are not able to offer refunds (or credits towards future events) for any cancellation requests submitted within 14 days of the event date. We will, however, issue full refunds for all cancellation requests submitted at least 14 days before the event date. All cancellation requests must be submitted via email to [email protected].
- What dietary restrictions/food allergies can be accommodated at this event?
- At this event, the menu is Mushroom-Free. The restaurant WILL be providing substitutions exclusively for the following restrictions/allergies: Vegetarian, Pescatarian, Gluten, Fish, Shellfish, Dairy, Nuts. The restaurant WILL NOT be able to accommodate the following restrictions/allergies: Alliums. Please also note, the restaurant WILL NOT be able to make menu adjustments based on food preferences (e.g distaste for specific ingredients/flavor profiles). If you have restrictions/allergies, please make sure to Update Your Dietary Restrictions within your Account Info before or after you purchase tickets, or email us at [email protected] after you purchase tickets to let us know.
- Will this event be handicap acccessible?
- According to the restaurant, this event is handicap accessible. If applicable however, please email [email protected] with your needs to ensure proper accommodations.
