Soup Du Jour
Kofta (meatballs with allspice, cumin, mint, cilantro, onion, and olive oi)
Saha Yellow Curry (aeasonal vegetables, wild mushrooms, tofu, rice or quinoa)
Bastilla (almonds, onions, parsley, spices wrapped in phyllo and baked with powdered sugar garnish)
Wild Mushroom Knaffe (wild mushrooms, shredded phyllo, vegan cream cheese, coconut-chermoula-chipotle sauce)
Ya Mama (roasted seasonal fruit, date & almond marzipan, and dark chocolate wrapped in phyllo)
From San Francisco to Berkeley and back again, the east bay lost a shining star last spring when the cooks at Saha packed their knives, but the light continues to burn brightly on the other side of the bridge. Originally a destination commanding crowds inside the Hotel Carlton, Chef Mohamed Aboghanem has reignited the flame back where it all started sixteen years ago.
Drawing from a lifetime of Yemeni cookery and family recipes, Chef Aboghanem sources local, seasonal ingredients to lend a contemporary twist to his menu. Boasting a wealth of vegan, gluten-free dishes, his own daughter’s dietary needs inspired the innovative, meatless bill of fare, but rave reviews keep these offerings in heavy rotation. Presented with elegance and finesse, the experience is on par with fine dining, without the typical price tag. Bold spices romance the plate, capturing nuanced, harmonious flavors from start to finish, allowing diners to focus their amorous intentions on their dates.
Separated from the boutique hotel lobby by gently parted curtains, Saha is a world apart from it’s humble roots, but still true to the soul of the cuisine.