Chef Alon Shaya was awarded a James Beard Award for Best Chef of the South 2015 and deservingly so! I’ve always been a fan of his first restaurant, Pizza Domenica, but now Restaurant Shaya is another top restaurant to add to my list. Restaurant Shaya presents a modern and refined take on Mediterranean food.
Soft Cooked Egg Hummus. Red onion. Pickled cornichons. Harissa.
Short Rib Tagine. Fennel. Star anise. Couscous.
Saffron Chicken Salad. Swiss chard. Sunflower seeds. Barberries.
Kibbeh nayah. Two Run Farms beef tartare. Bulgur. Walnuts. Yemenite flatbread.
We went on a Monday night and it was surprisingly busy. It was spur of the moment so we didn’t have a reservation. The hostess advised us that the wait would be at least 20 minutes so we left our phone number since we planned on walking down Magazine St. while we wait. Literally, 5-10 minutes later we got our call!
Our server was awesome. She was extremely bubbly and very helpful. First, they brought out pita bread along with an olive oil and herb dip. That pita bread was fresh out of the oven. It was a fluffy cloud of wholesome wheat flavor. From the cocktail menu I ordered the Naveh, which was delicious and lightly fruity. What’s different about their food menu is that they offer many small plates such as tabouleh, pickles, tzaziki, etc. We ordered Tabouleh, Watermelon & Feta, and Ikra. The Ikra is a caviar with a light yogurt cream, which was creamy and delicious. The hummus with soft cooked egg and harissa was divine. I loved how everything was so dippable. It didn’t hurt that the pita bread is so delicious! We also ordered the Short Rib Tagine, Saffron Chicken Salad, and Kibbeh Nayah. Each dish was refined, yet had a certain hominess to it. I honestly can’t pick out a favorite, but I’m glad we ordered each one!
I’ve been craving Shaya again for some time now, but “The Chef” insists we try other new restaurants. Until next time Shaya, I’ll continue dreaming of those fluffy pillowy pitas…
Rating: 5/5 spoons