Sababa’s version of nachos. Photos by Brian Addison.
Hidden in a complex mostly known for its Trader Joe’s and plethora of chain outlets, Sababa stands out from its beer-chugging, eight-layer-cake corporate neighbors by offering Mediterranean-inspired dishes that focus on keeping it fresh and local.
Former Sachi-owner Sagi Rochman ditched his club beginnings three years ago to begin his first restaurant adventure with Sababa. His Israeli heritage comes out in full force with the menu—lots of fish, lots of lamb, lots of pita—to bring forth contemporary spins on Californian staples.
Take, for example, Sababa’s take on nachos: housemade pita chips are adorned with bits of chèvre, raw spinach, kalamata olives, roasted peppers and topped with an outrageously addictive tahini vinaigrette and hummus that create a creamy slather that oddly mimics nacho cheese a la Mediterranea. My suggestion? Add the lamb. This ground mixture of lamb and pork is cooked perfectly—slightly rare—and is seasoned to perfection (as in it could honestly be on its own and the bowl would have been devoured).
Other easy ways to whet your appetite further are Sababa’s stuffed mushrooms. As an Italian, I am picky with these common appetizers since, oftentimes, something outshines the mushroom itself or, even worse, the mushroom is overcooked to a shriveled ball. Sababa’s refreshingly vegetarian (and gluten-free!) take on this classic—zucchini, tomatoes, onions, feta, mozzarella, garlic, olives, and a dash of red fresnos for slightest hint of heat—are hard to resist.
Even their tuna tartare is refreshingly simple and, avoiding the cliche of sesame oil, opts for citrus and acidity with lemon and orange juices, a dash of olive oil and balsamic, a bit of bitterness with arugula, and salt from housemade potato chips.
But appetizers are not all they do well. Sababa’s entrees are no less formidable.
Their lamb shank—braised and plated atop a stew of potatoes, onions and carrots with a variety of sugar-inclined additives like dates, raisins, prunes, and apricots—is a simply sweet deliciousness as the meat falls from the bone in one slight pull.
And the katifa prawns? One doesn’t even need the herbed rice pilaf. The flavor of the seasoned katifa—wrapped around the prawns and flash fried to golden perfection—stand well on their own. However, add the roasted fennel and dip the prawn in the harissa broth swimming at the bottom of the plate and you’re in for seafood heaven.
Even more, Sababa is keen on keeping it as sustainable as possible makes their food not only appetizing but ethical.
In addition to buying local whenever they can, they are also in the midst of honing their cocktail menu as the craft drink scene—particularly here in Long Beach with establishments like Alex’s Bar, Stache Bar, Roxanne’s Lounge, and James Republic—rises with popularity.
One of their first? A New York Sour, a drink I first experienced from craft cocktail guru Daniel Flores. And though not quite a perfect as Flores’s impeccable concoction, Sababa’s own mixture of Bulleit Rye, lemon, and malbec is still very drinkable.
We (and we hope you as well) look forward to their expanding menu and presence as they celebrate three years.
Sababa is located at 6527 E Pacific Coast Highway. They are open Monday through Thursday and Saturday from 5PM to midnight. Friday they are open from 5PM to 1AM. And Sundays are their brunch days, with service from noon to 10PM.
Read more:
- With New Dedication to Craft, Roxanne’s Lounge is More Than Just a Cal Heights Gem
- Nomad Asian Bistro Brings Adventurous Chinese to The Marketplace
- James Republic Brings Clean Food, Clean Design to East Village
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