Sababa is a Hebrew slang word meaning “great or cool” and can express enthusiasm and satisfaction. Sababa comes from the Arabic word tzababa, which means great or excellent in spoken Arabic. 

Like the name Sababa, Israel’s food has its roots in both Jewish and Arab cuisine. The cuisine of Sababa exemplifies the true melting pot that is Israel. Israeli food encompasses the traditions of over a hundred cultures that have been in Israel and in Palestine, or moved from the Diaspora to modern-day Israel. There are foods from Bulgaria, Romania, North Africa, Yemen, Ethiopia, Georgia, the Balkans, Lebanon, Syria, Cyprus, and Turkey -- just to name a few. 

Sababa's menu offers a small plates and large plates menu to encourage guests to sample the large variety of cultural influences on the cuisine of Israel as well as a full wine bar that offers wines from around the world including Israel, Lebanon, the Mediterranean.

The design of the restaurant evokes the port of Tel Aviv with Mediterranean tiles on the floor and sails on the ceiling and the lounge area boasts a unique Bedouin-style tent with community tables.

About Our Chef

A graduate of L'Académie de Cuisine in Bethesda, Maryland, Ryan Moore began his culinary career began in 2002 while working as a sous chef at Zola before being tapped by José
Andrés to be part of his team at minibar by José Andrés.  Over the next five years, Moore delved into molecular cooking and assisted with the opening for The Bazaar by José Andrés
at the SLS Hotel Beverly Hills.  During his tenure, minibar was annually nominated for a James Beard award.  

In 2010, Moore began working at sister restaurant Zaytinya where he immersed in the techniques and flavor profiles of Mediterranean fare. Rogue 24 would be Moore's next
career move in 2011.  It was here that he developed 12 new courses each week to marry well with 12 dishes prepared
by the visiting celebrity guest chefs.  Next Ris Lacoste of Ris offered him the opportunity to serve as the chef de cuisine
for two years. 

In 2016, internationally renowned chef Yannick Cam asked Moore to join him in the kitchen at Bistro Provence.  Moore served for one year before being tapped by Ashok Bajaj to spearhead the menu for SABABA.  At the new restaurant, guests can anticipate distinctive flavors of the Middle East and Mediterranean, a cuisine style that is very familiar to Moore, having traveled frequently to visit family in Egypt and on explorations to Dubai and North Africa.