Alon Shaya's New Restaurant to Open this Week

He posted a picture of the first pita to come out of the wood fired oven. Looked delicious. It will be interesting how his new restaurant affects the old one.

Wanted to get open before the champagne stroll

While I am sure I will try it out in short order, I was a bit put off by the whole PC/Social Justice angle they are pushing with the new restaurant. I am sure it is a dig at Besh but it seems to me that is back of the house stuff that I really don't want shoved in my face as a customer. Tell me about good food and good service, if you want to offer special programs for your employees that is great but don't make it the focus of your restaurant if you want to appeal to me as a customer.

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“We’re still cooking Israeli food here, but this is going to be better and for a lot of reasons,” Shaya said of Saba, named for the Hebrew word for grandfather. “Our focus has shifted to things I feel are more important.”

That’s why, long before the first pita came out of Saba’s wood-burning oven, the chef and his leadership team dug into questions of culture and accountability.

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This is FDB and not the OT so I am not going to pick apart his statements for the SJW angle but he just stated above that "culture and accountability" are more important than the food he serves. He goes on and on about it in the article. I just hope the new focus works out for them.

A bunch of little tiny black x's

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This is FDB and not the OT so I am not going to pick apart his statements for the SJW angle but he just stated above that "culture and accountability" are more important than the food he serves. He goes on and on about it in the article. I just hope the new focus works out for them.

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I feel like his main motivation at this point is to destroy Besh... If he's not careful he'll get so caught up in that aspect that this could all blow up in his face. Besh may have suffered personally but his restaurants are still staples around the city. Alon should stick to making pita bread and roasting cauliflower and just leave the past alone. He wasnt the angel he tried to portray...

Let's not forget that without Besh, Alon Shaya is probably just another chef trying to make it...

Tried to slip in to Shaya Sunday around 1pm with no reservations. There was an hour wait. They don’t seem to be hurting much. But I have no doubt that Akon would be happy to put a dent into their busibess

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Will be interesting to see if the neighborhood can support both restaurants.

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Good thing folks come from outside the two neighborhoods to eat at these restaurants.

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Tried to slip in to Shaya Sunday around 1pm with no reservations. There was an hour wait. They don’t seem to be hurting much. But I have no doubt that Akon would be happy to put a dent into their busibess

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I ate at Shaya Easter Saturday. We had a reservation. It wasn't totally packed, but it was busy and tables next to us filled almost as soon as the previous parties departed.

That location is going to do fantastic business--it won't need tourist $$. If the basic Kenton's layout was retained, it has a nice sized private room (not the easiest thing to find in the Audubon/Univ immediate area), off street parking, and loads of neighbors who will welcome it w/open arms.

I'm happiest about the use of fresh-milled flour in the pita. Grayson over at Bellegarde is doing interesting things w/bread and flour.....for a while, that flour was being used in the square pizzas at Pizza Domenica to excellent effect. On my last two visits to PD, no square pizza was available....so I don't know if that ultra-fresh whole wheat is still being used or not.

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Magazine St. isn't remote.

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No shite huh

There was a long thread about it here awhile back. It was quite amusing.