Owners Ori Menashe and Genevieve Gergis struck gold again, this time with Saffy’s in East Hollywood on Fountain. Growing up in Israel, Ori Menashe had penchant for Middle Eastern cuisine and opened Bavel.
Saffy’s is named after their daughter Saffron. Menashe and Gergis wanted to create an all-day casual neighborhood restaurant for some time. Gergis found the corner location in the tree-lined neighborhood. Unfortunately, it took two years before they could secure the necessary permits and open Saffy’s.
In doing so, they opened two adjoining restaurants, Saffy’s Coffee and Tea Shop, for those that seek baked goods, coffee, tea, or lunch, and Saffy’s for that who desire dinner. The interior of Saffy’s is bustling with 70’s rock and tables facing an open kitchen or at the bar. I opted for outdoor seating so that our group could converse easily.
Menashe is partial to cooking food over a wood-burning fire and built an open kitchen with a wood-burning stove and a wood-burning shawarma grill. After spending time in Turkey, he learned how to prepare doner kebab, and he’s proud that they have the second Turkish wood-burning shawarma grill in the US.
The menu is designed around sharable plates, with a mix of a dozen vegetarian and seafood options. Two that stood out to me was the Turmeric Mussels ($26) with a coconut cream sauce, which crosses with Thai cuisine, and the Shishito Peppers with amba tahini and anchovy breadcrumbs.
While $15 for Hummus Ful seems expensive, this is not your ordinary hummus. It includes a poached egg and toasted housemade challah. By using fava beans instead of chickpeas, the hummus is creamier. We especially enjoyed the challah as the crust was crunchy and topped with sesame seeds.
Menashe designs his offerings using sauces, spices and herbs layered throughout. This results in experiencing different flavors and sensations on each bite. An example of this is the Roasted Carrots ($18). They are seasoned with the Arabic spice blend, ras el hangout, and placed on a bed of Meyer lemon labneh, topped with crispy shallots and cilantro. The vibrant flavors and shallots give the dish some additional texture and sweetness.
If you like falafel, you must try their Israeli Green Falafel ($16). When you bite into it, you will see the brilliant green color achieved by using a cilantro-based zhoug. They are placed in a bed of tahini drizzled with amba. I think it is the tastiest falafel offered in LA.
The Shawarma Plate ($26) is prepared Turkish-style and combines beef and lamb. It is paired with Iraqi flatbread and tahini. The meat is charred, which gives it additional depth.
The Pork Shishlik ($38) is similar to shish kebab. It was incredibly tender and juicy, and the fresh dill adhered to the pork nicely enhanced the flavor. We tore off pieces of flatbread and wrapped them around the cube meat and dabbed them with yogurt seasoned with dill, garlic, and amba.
Beware that Saffy’s is one of LA’s hottest restaurants and reservations are extremely hard to obtain.
Be willing to valet your car because street parking is non-existent.
Saffy’s 4845 Fountain Ave, Los Angeles; 424.699.4845; saffysla.com