"The hotel, Chandelier Bar and “Miss River,” a restaurant led by New Orleans chef Alon Shaya, have opened to the public. Room availability starts Sept. 1." Full Article.

"The world-renowned hotel brand partnered with Shaya and his wife Emily, who through their company Pomegranate Hospitality opened acclaimed Uptown restaurant Saba a few years ago, for the Four Seasons’s “primary” restaurant." Full Article.

"The atmosphere extends further into Miss River, a "love letter to Louisiana" presented by acclaimed New Orleans Chef Alon Shaya on the lobby level. The ingredient-driven menu offers fresh takes on New Orleans classics with bold and familiar flavours and impeccable preparation." Full Article.

"New Orleans classics with audacious and intimate flavours can be found on the ingredient-driven menu. Guests can look forward to the luxuriant duck and andouille gumbo, the show stopping salt-crusted Gulf ruddy snapper, a clay pot presentation of native darling "filthy" rice, and a all carved fried chicken designed for sharing in the theatrical settings indoors and outdoors designed by Alexander Waterworth Interiors" Full Article.

"The lobby level Miss River is Alon Shaya’s “love letter to the Louisiana,” and features his take on regional favorites in a setting filled with locally influenced art, photography and ceramics. Expect elevated dishes like whole carved buttermilk fried chicken with dipping sauces, clay pot dirty rice with seared duck breast, Louisiana oyster patties with flaky puff pastry, and duck and andouille gumbo with Louisiana rice." Full Article.

"If you’re looking for a taste of the middle east while traveling through New Orleans, then Saba can provide the flavors you’re looking for. Using seafood, meats, and produce from the local area, the chefs transform this to deliver a meal that pays homage to the owner’s heritage." Full Article.

" There’s a world of debate to be had about the best type of grill, but Copeland Crews, the chef de cuisine at New Orleans-based Saba, is partial to a charcoal one. (We like them, too!) In addition to a lower price point than gas grills, a charcoal grill offers one crucial benefit, according to Crews: a variety of heat zones." Full Article.

"Alon Shaya’s Saba is the restaurateur and chef’s flagship ode to the Israeli culinary landscape. It’s a stylish and elegant, date-night destination on Magazine Street that seems to exceed expectations brilliantly, from every single spread with sourdough pita puffs to the frequent specials." Full Article.

"When chef Alon Shaya opened Safta in 2018, he made us rethink hummus and falafel. No longer the stuff of cheap and satisfying college takeout meals, as executed at Safta, these dishes rise to the level they deserve in the canon of world cuisine." Full Article.

"Located in the former World Trade Center New Orleans overlooking the Mississippi River, the 34-story tower hotel will feature restaurants from Alon Shaya and Donald Link, two heavyweights in the New Orleans restauranteur world. Shaya will lead the hotel’s “primary,” lobby-level restaurant, Miss River, which is set to open alongside the hotel." Full Article.

"Miss River is a restaurant helmed by chef Alon Shaya that will serve “an elevated take on New Orleans favorites, highlighting bold flavors and local ingredients,” according to the hotel’s website. It will also feature a “Food Stage,” where diners can watch their chefs performatively plate their dishes before serving."

Full Article.

"When chef Alon Shaya opened Safta in 2018, he made us rethink hummus and falafel. No longer the stuff of cheap and satisfying college takeout meals, as executed at Safta, these dishes rise to the level they deserve in the canon of world cuisine. Shaya made us not only appreciate the standards, but introduced us to Israeli dishes rarely seen before in Denver." Full Article.

"Chandelier Bar will have its own food menu with caviar service, small plates and snacks from chef Alon Shaya, who is developing a restaurant in the Four Seasons as well." Full Article.

"Saba. Celebrity chef Alon Shaya’s Uptown restaurant serves modern Israeli cuisine. Entrees $16-$52. 5757 Magazine St., Suite A, New Orleans." Full Article.

"Among a handful of chefs to achieve national recognition for turning modern Israeli cuisine into a phenomenon, New Orleans’ Alon Shaya brought it to The Source Hotel in RiNo in 2018, and — pandemic notwithstanding — Safta has been a smash hit ever since."
Full Article.

"Chef Alon Shaya’s Magazine Street bistro Saba undoubtedly serves some of the best Israeli food in the area, and excitingly, is offering a Passover package for a meal at home this year. The menu includes braised oxtail, crispy fried matzo, and beet-pickled deviled eggs, as well as a Seder plate." Full Article.

"The Four Seasons hotel now taking shape in the World Trade Center is transforming one of the most recognizable buildings on the New Orleans skyline. When it opens next year, it will have a new restaurant from a chef New Orleans already knows well." Full Article.

"Back at The Source, take a culinary journey through Israel via Europe, North Africa, and the rest of the Middle East at Safta, where James Beard Award–winner Alon Shaya often draws on his grandmother’s recipes for such dishes as the addictive cheese borekas and lutenitsa, featuring garlicky roasted eggplant and peppers." Full Article.

"In a city renowned for its dynamic dining scene, award-winning Chef Alon Shaya is set to a debut restaurant and bar in the Four Seasons Hotel and Private Residences New Orleans. Scheduled to open in early 2021, the restaurant will offer a fresh perspective on a classic Louisiana dining experience in a festive and inviting atmosphere at the Hotel’s street level." Full Article.

"Chef Alon Shaya understands the strong connection between food and childhood memories. As a young boy, he was already cooking meals alongside his mother and grandmother. When the 42-year-old restaurateur and cookbook author toured a Holocaust museum in Israel with a group of other chefs in 2011, he had the chance to go into the archives and see culinary artifacts that amazed him." Full Article.

"One year into the pandemic, and we are marching toward our second “why-is-this-seder-different-than-all-other-seders.” If cooking is not your jam, or if you have simply done too much of it this year, give yourself a break. Tons of places around the U.S. are offering full seder meals to go via pickup, delivery, or shipping." Full Article.

"From running restaurant kitchens to brewing Coloradans’ favorite craft beers, women are leading in all facets of the Front Range’s exciting dining scene—and driving its success. In honor of International Women’s Day on March 8, we hope this list makes it easy for you to find and support female-owned and -operated establishments from Aurora to Boulder and beyond." Full Article.

"Visiting Yad Vashem a decade ago, Alon Shaya got to see some of the Jerusalem Holocaust museum’s culinary artifacts that aren’t always on display to the public. It was the James Beard Award-winning chef’s introduction to the fact that concentration camp inmates distracted themselves by recalling and secretly writing recipes — on scraps of hidden paper and cloth — from their prewar lives." Full Article.

"Visiting Yad Vashem a decade ago, Alon Shaya got to see some of the Jerusalem Holocaust museum’s culinary artifacts that aren’t always on display to the public. It was the James Beard Award-winning chef’s introduction to the fact that concentration camp inmates distracted themselves by recalling and secretly writing recipes — on scraps of hidden paper and cloth — from their prewar lives." Full Article.

"As the new Four Seasons hotel works toward its debut later this year, its culinary ambitions are coming into focus too. For one of the new restaurants taking shape here, led by chef Alon Shaya, that means a modern take on Louisiana’s culinary heritage in a setting designed for celebration." Full Article.

"Before there were Mardi Gras house floats, before there was even “festing in place,” New Orleans saw one tradition recast very early in the pandemic with a curbside edition of the Lenten fish fry, held last spring at a handful of local restaurants." Full Article.

"Chef Alon Shaya, owner of New Orleans-based restaurant Saba, teaches Hoda and Jenna how to make jambalaya for Mardi Gras." Full Article.

"The virtual cooking series with Saba chef Alon Shaya and his wife Emily are worth checking out this year, and the Valentine’s Day Date Night menu looks especially promising — there’s marinated cheese, pomegranate and arugula salad, gnocchi with tomato sauce, and a chocolate tahini sundae." Full Article.

"In 2019, Emily Shaya beat out 31 other competitors to win the Krewe of Red Beans’ Bean Madness Championship and take home the Legume D’Or trophy. The win earned Shaya the title of “The Red Bean Queen of New Orleans”, from The Bitter Southerner." Full Article.

"We collaborated with our friends over at SABA to make our newest Zony Pop! Pomegranate, Kumquat, Lime, Sea Salt, and a hint of Hibiscus come together to create A New Aged Spiked Seltzer for the Old World Middle Eastern Cuisine. Zony Pop is Naturally Non-GMO, Low Calorie, and Gluten Free." Full Article.

"The forthcoming Four Seasons in New Orleans has been big news for years, and its restaurant equally anticipated. It was welcome news that the hotel was partnering with Alon Shaya and wife Emily’s budding Pomegranate Hospitality restaurant group, best known for Shaya’s first post-John Besh restaurant Saba. While the hotel restaurant’s name and menu are still under wraps, the Shayas shared a few details with Eater in December, like plans for food unlike what we’ve seen from the chef at prior restaurants." Full Article.

"There may not be any big, boisterous crowds on Bourbon Street in New Orleans this year, but one thing is certain: Even during this odder-than-ever Mardi Gras season, there will still be king cake." Full Article.

"Safta, which means “grandmother” in Hebrew, is a personal project for New Orleans chef/restaurateur Alon Shaya; he opened his first restaurant outside of Louisiana at Denver’s Source Hotel in 2018. Inspired by his grandmother’s recipes and the cuisine of Israel, where he was born, Shaya has given the city a new taste of Mediterranean cuisine, with wood-fired pita bread, an expansive hummus menu, and a range of other dishes including kebabs, falafel, braised lamb shank and duck matzoh ball soup." Full Article.

"Safta in RiNo is cooking an entire to-go Hanukkah feast for four people (starting at $175). The menu includes tahini hummus, tershi (a pumpkin dip from Libya), pita, lutenitsa (pepper-tomato relish), labneh, latkes, harissa-roasted chicken, lamb shank, and six sufganiyot (half of which are filled with strawberry cream, half with kumquat marmalade)." Full Article.

"With influences that stem from the Middle East, Europe and North Africa, Saba reflects a collection of moments where food and culture have crossed paths, offering a taste of this ever-evolving cuisine." Full Article.

"'Labneh is strained yogurt and it adds a delicate texture and a distinct tang to the dessert,' said Alon Shaya, executive chef and owner of Saba. 'This, with cranberries and rose, was developed by our amazing culinary team. Candied nuts give it the crunchy texture it needs.'” Full Article.

"James Beard Award-winning chef Alon Shaya is set to debut a new signature restaurant and bar in the new Four Seasons Hotel and Private Residences in New Orleans. According to the Four Seasons Hotel, the restaurant set to open at the hotel’s street level will 'offer a fresh perspective on a classic Louisiana dining experience in a festive and inviting atmosphere.'" Full Article.

"The Four Seasons hotel now taking shape in the World Trade Center is transforming one of the most recognizable buildings on the New Orleans skyline. When it opens next year, it will have a new restaurant from a chef New Orleans already knows well. Alon Shaya, chef of the Uptown restaurant Saba, and his wife and business partner Emily Shaya are developing the new restaurant, now slated to open in early 2021." Full Article.

"In a city renowned for its dynamic dining scene, award-winning Chef Alon Shaya is set to a debut restaurant and bar in the Four Seasons Hotel and Private Residences New Orleans. Scheduled to open in early 2021, the restaurant will offer a fresh perspective on a classic Louisiana dining experience in a festive and inviting atmosphere at the Hotel’s street level." Full Article.

"James Beard Award-winning Chef Alon Shaya is set to open a restaurant and bar in the Four Seasons Hotel and Private Residences New Orleans. Scheduled to open in 2021, the restaurant will offer a 'fresh perspective on a classic Louisiana dining experience in a festive and inviting atmosphere at the Hotel’s street level.'" Full Article.

"Alon Shaya, former chef-partner at Shaya Restaurant and current chef-owner at Saba, has been tapped to head up the main restaurant in New Orleans’s forthcoming Four Seasons hotel. It will be the chef’s third restaurant with his Pomegranate Hospitality group, developed following the end of his partnership with BRG Hospitality" Full Article.

"Saba showcases chef Alon Shaya’s penchant for using farm fresh ingredients to create flavorful Israeli and Mediterranean fare. Enjoy the likes of harissa chicken salad and falafel with Shaya’s famed pita in the roomy, protected outdoor garden under two tents with greenery and fans." Full Article.

"Uptown, chef Alon Shaya’s modern Israeli restaurant Saba is recasting itself as "the Sabadome" on Saints game days, with more TVs, a menu of snacks and mini season-ticket packages to reserve the same table for the first three games of the season, at $35 per seat per game." Full Article.

"Emily Shaya (B ’06, B *13) attended business school at Tulane where she learned the importance of having a business plan and preparing for the future. She also learned about how crucial it is to be nimble and have a set of values to guide you through any eventuality. For Shaya, who owns restaurant group Pomegranate Hospitality with her well-known chef husband Alon, that education is serving her well as COVID-19 has impacted the hospitality industry." Full Article.

"Alon Shaya is an Israeli born chef who now calls New Orleans home. In 2017 after several launching several successful award-winning restaurants in New Orleans, Alon and his wife launched Pomegranate Hospitality Group which includes the restaurants Saba in New Orleans and Safta in Denver." Full Article.

"We miss Safta's creamy hummus, fresh-baked pita and housemade pickles, but now you can get all of that plus other small plates and entrees to go. Safta just launched an online menu so you can order, pay and pick up your food from noon to 8 p.m. Tuesday through Sunday." Full Article.

"Safta re-opened for takeout on May 13, which means you should probably be making a beeline over there to grab the spicy-tart Urfa Chile Paloma ($10). Made with ancho chile liqueur, smoky Urfa chile simple syrup, grapefruit, and tequila, this drink has got sass to spare." Full Article.

"Although the US restaurant industry has been disproportionately affected by the coronavirus pandemic, Israeli-American chef Alon Shaya is still finding ways to help people in need. As head of Pomegranate Hospitality, Shaya is the owner of a pair of modern Israeli restaurants — Saba, in New Orleans; and Safta, in Denver. Their names correspond, respectively, to the Hebrew words for grandfather and grandmother; Shaya has cited his Israeli saba and savta, who lived in Yafo, as being enormous influences in his life." Full Article.

"Israeli restaurant Safta became one of Denver, Colorado’s foremost dining destinations from the instant James Beard Award–winning chef Alon Shaya ventured beyond his home base of Louisiana to open it in 2018. To score a plum gig there, you’d better have one heck of a résumé. Jen Lordan does, having held managerial roles at such major New York destinations as Blue Hill, The Dutch, and (gone-but-not-forgotten) Dovetail before moving to Denver. So when the general-manager position opened up, she was a shoo-in." Full Article.

"In Denver, chefs Alon Shaya and Edward Lee (and The Lee Initiative) wanted to directly help the thousands of restaurant workers who suddenly lost their jobs. So they turned Shaya’s now-empty restaurant Safta into a relief center. Each night, Safta’s team packs hundreds of free to-go dinners for the city’s recently unemployed restaurant workers. They’ve also stocked free household and personal hygiene supplies on hand for those unable to afford to buy their own." Full Article.

"Safta Restaurant joined a national effort on Monday to serve members of the hospitality industry displaced from the coronavirus outbreak by providing family meals and household supplies. The restaurant will make 300 meals each day for unemployed workers in need of help while many businesses are closed or operating on a limited capacity." Full Article.

"After leaving his namesake restaurant (but unable to take the name with him), chef Alon Shaya has brought his beloved contemporary Israeli cuisine back, better than ever, along with a progressive new operation that strongly focuses on employee welfare. His dedication to ingredients, technique and staff is evident." Full Article.

"Already proven as a killer destination for lunch and dinner, modern Israeli Safta, located inside the Source Hotel & Market Hall, delivers the Sunday brunch buffet of our dreams. Every week, chef-owner Alon Shaya and his team lay out a gorgeous spread of Shaya’s most beloved dishes, alongside an array of breakfast specialties." Full Article.

"Alon Shaya – the James Beard Award-winning chef responsible for Saba on Magazine Street and Safta in Denver – wants to help other restaurateurs build successful businesses." Full Article.

"We all have it — the one thing that warms us when winter settles in on Colorado. We asked some of our favorite locals to share their go-to winter warmers." Full Article.

"It’s said that New Orleanians plan dinner while sitting around eating lunch. The Crescent City is a land brimming with gumbo, po-boys, and brightly colored snoballs, and restaurants ranging from 150-year-old stalwarts to corner stores to energetic newcomers making waves. When visiting, it’s important to have a plan — this guide will help cut through the noise and get straight to the good stuff." Full Article.

"Pomegranate Hospitality, owned by Alon Shaya’s cuisine, has two restaurants – Safta in Denver and Saba in New Orleans. Both have Israeli-focused menus influenced by Yemen, Syria, Morocco, and Greece – which means a lot of hummus, eggplant, lamb, and a fresh take on cocktails (we’re talking pickled onion and saffron!). In addition to running their restaurants, their team also has a consulting arm of the business." Full Article.

"Uptown, chef Alon Shaya’s Saba is where modern Israeli cuisine lives; don’t miss the pillowy fired-to-order pita and hummus with curried fried cauliflower." Full Article.

"Saba’s desserts are stunning; produce-based and subtle but layered. Cara Peterson weaves refreshingly different featured ingredients like barberries, hibiscus, sumac, satsumas, and figs in olive oil cakes, semifreddos, and babkas, depending on the season. You can pick up holiday desserts here too —this season’s offerings are pumpkin-spiced babka, cardamom pecan pie, and cranberry and rose labneh cheesecake." Full Article.

"Safta, the Israeli restaurant at The Source Hotel, will host the event together with Reunion Bread Co, Acorn, Oak, Brider, Moxie Bread Company, Dio Mio, Blackbelly, Annette, Beast + Bottle, Work & Class, Tag restaurants and more local purveyors." Full Article.

"Picking up where The Populist left off, this year Safta will host the Denver Planned Parenthood Bake Sale. On December 7, in the Source Market Hall, some of Denver’s top chefs will collaborate on the event centered around festive treats in the benefit of Planned Parenthood of the Rocky Mountains. For the event, James Beard Award-winning chef Alon Shaya and wife Emily Shaya along with Safta Pastry Chef Liliana Myers have compiled a who’s who list of Denver’s restaurant scene to collaborate on the delicious delectables."Full Article.

"Check in at the International House Hotel, the first locally owned boutique hotel minutes from the bodacious French Quarter. Head to the Uptown neighborhood for a Middle Eastern brunch at Saba. Founded by James Beard Award-winning chef Alon Shaya, this New Orleans favorite is naturally vegan-friendly." Full Article.

"I found myself in New Orleans between Piety and Desire. It was a bright spring morning. I was on Saint Claude in the Bywater, looking for the backyard where Jay Pennington had first exhibited his collection of small wooden houses that could be played like musical instruments. Jay lived on Piety Street. Desire was just a block away." Full Article.

"Chef Alon Shaya opened this Israeli spot in RiNo’s The Source Hotel after previously making a name for himself (and winning a James Beard award) during his time at the helm of a pair of New Orleans restaurants. Safta is the Hebrew word for “grandmother” and the menu is partially based on Shaya’s own grandmother’s recipes." Full Article.

"Safta, Alon Shaya’s Israeli-ish restaurant in Denver, is now selling the rose glasses it uses in the restaurant. Adapted from a painting done by Shaya’s grandmother, the floral design has a quaint vintage feel, while the stripes make it feel fresh." Full Article.

"Tahini. Labneh. Matzoh. Za’atar. If you’ve tasted any of these ingredients in a restaurant—or tried cooking with them at home—it’s safe to say you’ve been exposed to the growing American interest in Israeli cuisine. Yet if the United States is considered an adolescent in the context of world history, then Israel is, comparatively, an infant, having only been recognized as an independent country in 1948." Full Article.

"Chef Alon Shaya's Saba (5757 Magazine St., 504-324-7770) is serving Persian food to kick off a series of special menus of cuisines from the Middle East. The Persian menu is inspired by dishes from Iran’s northern mountain regions and southern coastal towns." Full Article.

"If you’ve been to Safta, chef Alon Shaya’s temple of modern Israeli fare inside the Source Hotel & Market Hall, you know that it’s nearly impossible to avoid eating way too much of the exquisite wood-fired pita, the glorious, silky hummus (which comes in five different iterations), and the bevy of cold and hot small plates—with not an inch of table (or stomach) space remaining for entrées." Full Article.

"Saba (5757 Magazine St., 504-324-7770) is offering a Rosh Hashanah board that features a round braided challah with nigella, sunflower seeds, sesame seeds, flax seeds, poppy seeds and pumpkin seeds, braised lamb shoulder with pomegranate molasses, pumpkin tershi with paprika and fenugreek, labneh with Louisiana honey, date butter with urfa, and a wood-roasted apple with a honey-tahini dressing and pumpkin seeds." Full Article.

"For one night only, diners have the opportunity to savor Alon Shaya’s modern Israeli cuisine paired with pours from Denver’s TRVE Brewing Company and Athens, Georgia’s Creature Comforts Brewing. Buy a token at the Safta's Counter in the Source Hotel lobby and choose from three food-and-beer stations, where you can have a plate of za’atar fried chicken, corned beef pot pie, or kebabs—with all the fixins’—accompanied by three four-ounce brews." Full Article.

"So many places, so little time. Summer really hits its stride in July and although you might think that would mean hefty airfare prices, hotel minimum stays and rate hikes, it can be quite the contrary. Just follow our guide to the five locales that are some of the most popular (yet inexpensive) places to venture to right now." Full Article.

"During brunch at Denver’s Safta, a cart full of colorful bottles turns heads as it rolls by. The bright orange slices on the cutting board, green fragrant fresh mint, and deep-purple blackberry purée gleam like a stoplight of drink ingredients. Or, more accurately, a sign to go ahead: Order another drink and settle in for a show when the bartender wheels the restaurant’s spritz cart to the table to make drinks right in front of customers." Full Article.

"Alon Shaya really loves food. He loves cooking it, being around it, learning about it, and teaching others about it. Born in Israel and raised on cheesesteaks in Philadelphia, Alon now calls New Orleans his home." Full Article.

"I sent a lot of people to Safta after it opened in the Source Hotel & Market Hall this past summer—advance scouts who returned with tales of pita revelation, as if they had eaten an ur-bread. The pita really is that good." Full Article.

"One of the most noticeable things about James Beard Award-winning chef Alon Shaya’s big new Denver restaurant is how obviously feminine it feels. At Safta, orchids line the shelves, roses climb the glassware, blonde wood crosses the tables, a soft pink wallpaper and blush tiles cover all the walls." Full Article.

"Hummus with lamb tongue at Saba, 5757 Magazine St. – Alon Shaya’s first restaurant on his own continues to mine the deep potential of Middle Eastern flavor." Full Article.

"Free bread is at the heart of Safta, a contemporary Israeli restaurant on the second floor of the new Source Hotel. Pita bread, to be exact, pulled from a wood-burning oven visible from nearly every seat in the sunny dining room, which wraps around the corner of the building, allowing big-sky views through floor-to-ceiling garage doors."Full Article.

"There are lots of reasons why Saba is special, many of which are unrelated to its cooking. Its parent company, Pomegranate Hospitality, was formed by Alon Shaya in the aftermath of his high-profile split with John Besh. From the start Shaya was clear on what he wanted to do. “We set out to create a safe and comfortable work environment for all of our team members. Empowerment, communication, accountability and equality… These are our priorities,” Shaya said." Full Article.

"If you think hummus is a cold, dense chickpea paste that comes in a plastic container—or that pita is stale and crumbly by default—you need to dine at Safta, the two-month-old modern Israeli restaurant inside the Source Hotel & Market Hall in RiNo." Full Article.

"Alon Shaya, the James Beard Award-winning chef behind New Orleans’ perennially packed Saba, debuted Safta, his latest restaurant and Denver’s first destination for modern Israeli cuisine." Full Article.

"Pomegranate Hospitality, the new restaurant management group founded by Israeli Chef Alon Shaya in New Orleans, takes a fresh approach to staffing restaurants. Named after the symbolic fruit, the company empowers each team member to equally contribute to the prosperity and growth of the company and to successfully build their own tree. Full Article.

"Before joining the team at Pomegranate Hospitality as Director of People & Culture, Suzi Darré oversaw human resources departments at several high profile hotels. OffBeat checked in with her on her new job, shaping the work environment at Alon Shaya’s new restaurant Saba at the corner of Magazine Street and Nashville Avenue, with Safta in Denver to open later this summer." Full Article.

"At the end of April, all of New Orleans will be rushing to their phones and computers in an attempt to secure a reservation at Alon Shaya’s new restaurant, Saba. “Saba” translates to grandfather in Hebrew, which is fitting because the restaurant will serve a modern take on Israeli cuisine. Naturally, every grandfather needs a grandmother, so Shaya is also opening Safta in Denver, Colorado." Full Article.

"Award-winning chef and former John Besh partner Alon Shaya has plans to open two new restaurants, one in New Orleans and one in Denver. Saba, which means grandfather in Hebrew, will open in Uptown New Orleans this spring and offer a taste of the culinary landscape of Shaya’s Israeli heritage." Full Article.

"James Beard Award-winning chef Alon Shaya announced the planned opening of his first restaurant following his public break with the John Besh Restaurant Group. Shaya, an Israeli-American, made the announcement through his recently-formed Pomegranate Hospitality catering company. The new restaurant will be titled Saba, which means grandfather in Hebrew." Full Article.