Image: Salatim and bread.
Last Updated: January 2022
Current Status: They are open for dine-in with covered outdoor seating with heat lamps. They also offer take-out and delivery.
Overview: When restaurateur Ashok Bajaj rolled over the old conjoined Ardeo/Bardeo space he kept the backs of the bars accessible across the divide, but he put two different concepts on each side. On one side is Bindaas, his homage to Indian street food. On the other side, with Sababa, he went with a totally new concept (for him) of Israeli food. The market seemed primed for it, with Zahav in Philadelphia gaining national attention and restaurants in D.C. serving regionally-related dishes doing well, as well as some cinematic product placement for Israeli food. Sababa settled in nicely to become a bright spot for the neighborhood. The food is well-prepared, and the service attentive. The tone casual, almost mature (in a good way). Even if you do not live in the area, it is worth a visit to check out.
The menu is divided into four parts: small plates, assorted small salads/spreads, grilled items, and large dishes. The seasons, Covid, supply chain may make a dish come or go, but the standards seem to hold firm. For example, the Salatim of an assortment of small salads was heavier on spreads on the most recent visit. Anything that sounds classic will probably be satisfying, like eggplant, hummus, lamb kofta. The kushari dish of rice and punchy tomato sauce was something Chef Ryan Moore (formerly of Zaytinia) picked up in Egypt. The veggie bastilla wrapped in a flaky crust is like a Mediterranean pot pie. The mixed plate of grilled meats gives just enough for two people to taste a little of everything – but you’ll probably have to supplement with a few smaller dishes. We would err on the side of over-ordering, leftovers are not a bad thing.
There are a range of drinks. The wine list is not long, but includes several options from the larger region. There are flavored sodas that are refreshing.
Gift Cards (for whole restaurant group).
Washingtonian: Preview – has not made the Top 100.
DonRockwell.com (Scroll down when the thread picks up the change over from Ardeo/Bardeo)
Been There Eaten That – Lori wrote up a dinner done with their tahini supplier.
Rick Eats DC: Not bad. “It’s not in the same league as a Zahav or a Balaboosta but you can put together a good meal here.”
Michelin: Bib Gourmand