The story
In the heart of Washington, DC's Cleveland Park neighborhood, Sababa offers a compelling taste of modern Israeli cooking. The name itself is Hebrew slang for “great” or “cool,” an expression of enthusiasm that perfectly captures the spirit of this restaurant. It’s a fitting introduction to a kitchen that draws from the deep well of Jewish and Arab culinary traditions, reflecting the true melting pot of Israel.
The menu is designed for sharing, built around small and large plates that highlight the diverse influences of the region—from Bulgaria and North Africa to Yemen, Lebanon, and Turkey. Standouts from the wood grill include kebabs like harissa-marinated chicken thighs and citrus-herb steak, all served with hawaij-spiced rice. Vegetarians and vegans are well-served with plates like charred eggplant with herbed labne and pomegranate, or fried cauliflower with tahina and golden raisins. The Sunday brunch is a destination in its own right, featuring bottomless mimosas and creative Benedicts served on a potato latke or Jerusalem bagel.
The space evokes the port of Tel Aviv, with Mediterranean tiles underfoot and sails overhead, while a Bedouin-style tent with community tables anchors the lounge. Chef Ryan Moore, a graduate of L'Académie de Cuisine, brings a deep familiarity with Middle Eastern and Mediterranean flavors, honed during stints with José Andrés at minibar and Zaytinya, and through travels to Egypt and North Africa.
This commitment to bold, accessible flavors has earned Sababa a Michelin Bib Gourmand, an award that recognizes good quality cooking at a good value. It’s a well-deserved nod to a restaurant that makes the vibrant, multicultural cuisine of Israel feel both exciting and welcoming.
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