March 2016

By: Saveur Editors 

At Shaya in New Orleans, chef Alon Shaya has created a fantastic Israeli restaurant in the land of oyster Rockefeller, muffulettas, and Tabasco sauce. His wood-roasted acorn squash with Israeli couscous mujaddara, foie gras with rose tahini on toasty challah, and slow-cooked lamb with pomegranate tabbouleh are reason enough to take a (brief) break from traditional New Orleans fare.