You may think you’ve been transported to sexy Tel Aviv in this softly lighted but thoroughly modern dining room set on a hopping stretch of Magazine Street. Here, the inventive Israeli cooking shines: picture copper trays bedecked with small plates of classic Israeli foods, like hummus with soft-cooked eggs, red onions, pickles, and harissa; avocado toast with smoked whitefish and pink peppercorns; and grape leaves stuffed with rice and shiitake mushrooms (plus there’s puffy, made-to-order pita from Shaya’s signature wood-burning oven). Don't miss the eclectic wine and spirits list with authentic touches from the motherland, including mint tea and arak (an anise-based spirit).

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Always a hit, never a miss, everything on the Shaya menu will leave you wanting more–even when you’re grossly full after eating way more than you intended. Although a little pricey for a meal with friends, it’s a great place to go with your parents or even on a date. From the straight out of the oven pita bread (which the restaurant is happy to replace with fresh raw vegetable crudités) with a thickbowl of hummus (my personal favorite is the curried cauliflower), to the sizzling shakshuka, and fried halloumi cheese topped with a fruity sauce and peaches (not gluten-free), you really can’t go wrong.

The lauded Shaya, which opened in 2015, has a new chef, Zachary Engel, following the departure of the restaurant’s namesake toque, Alon Shaya. But don’t fear: Engel was previously serving as the restaurant’s chef de cuisine, and like his predecessor, he’s a James Beard Award winner. The blue-and-white Israeli-Southern spot is known for its fluffy, wood-fired pita, which resembles a golden pizza crust and is best dunked in shared plates of baba ghanoush, tabouleh, Bulgarian feta, and creamy hummus (with lamb ragù or a soft-cooked egg).

After leaving Domenica, chef Alon Shaya returned to his Israeli roots with this instantly popular uptown spot. Sadly, Shaya is no longer associated with the restaurant (see Saba, below) that bears his name, but the menu still garners rave reviews, a testament to the solid foundations that he laid. The buzzing contemporary dining room echoes to sounds of delight at the freshness of the Baba Ganoush and the Lamb Ragu Hummus, but particular praise is routinely heaped on the pita bread, which arrives toasty hot from the wood-fired oven.

Though the James Beard Award-winning restaurant Shaya is on the higher end of the affordability spectrum, it's still entirely possible to enjoy their falafel and stay under budget. Featuring Israeli cuisine which draws "influence and inspiration from North Africa, the Middle East, Eastern Europe, Turkey and Greece," the Uptown restaurant offers a plate with four chickpea falafel, pickled cabbage, tahini, and harissa for $14.50 or you can opt for a falafel sandwich wrapped inside their oft-raved about, house-made pita for $17.50.

Shaya is an innovative restaurant with a warm and welcoming approach to the dining culture inspired by Chef Alon Shaya’s Israeli upbringing. Chef Alon sees modern Israeli food as a grand mosaic, drawing influence from North Africa, the Middle East, Eastern Europe, Turkey and Greece. The menu at Shaya reflects the ongoing evolution of Israeli food, while celebrating the abundance of Louisiana and Alon’s close relationships with local farmers, which he has fostered through his ongoing work with the Crescent City Farmer’s Market.

Tavi is an Israeli restaurant serving made-to-order pita from a wood-fired oven, elaborately finished hummus plates, and small and large plates drawing from the same modern Israeli inspiration as its sister restaurant, Shaya. The name Tavi is inspired by the Hebrew word meaning “good or beloved” and that’s what Tavi aims to deliver to the Covington community. Executive Chef Fariz Choumali leads the kitchen and brings his Lebanese Roots to life through staples from the Shaya menu plus new dishes.

When you want a unique experience, head to the Garden District to the award-winning Shaya Restaurant. Serving modern Israeli and Lebanese cuisine with a New Orleans twist, Shaya aims to transport you to an exotic place with their fluffy hand-crafted pita bread baked to order in their wood-fired oven and their delicious dips, salads, and spreads. Try the hummus, baba ganoush, falafel, or slow-cooked lamb shank – you won’t be disappointed.

Shaya: Shaya has been one of the most talked about restaurants in the country since it opened its doors in February 2015. Named for chef Alon Shaya, who came up under the tutelage of John Besh, the spot serves the food of his upbringing: Israeli food but with a contemporary Southern twist. Be sure to order a few small dishes for the table, like the ikra, hummus, or baba ganoush, and grab the slow-cooked lamb as your main course.

Chef Alon Shaya’s buzzy namesake Israeli spot may be built around humble staples, but don’t be fooled—it ranks among the best in the city. All it takes is a few bites before you realize Shaya’s brilliant ability to elevate even the simplest snacks. The steamy, pillowy pitas are baked in a wood–fired oven, while the velvety hummus arrives with creative toppings, such as curried fried cauliflower and lamb ragú.

If you’ve been indulging a bit too much during your trip to NOLA, Shaya offers healthy options and lighter fare. Its modern Israeli menu features veggie and hummus-laden plates, but also meat from the grill and crispy haloumi. Located on Magazine Street, Shaya sits on a quaint and more residential street with shops, coffee joints, and small galleries to peruse and take time out of a hectic schedule.

James Beard Award-winner Alon Shaya pays homage to his roots with a modern take on Israeli cuisine. While the incomparably smooth hummus and pita made in a wood-burning oven are must-haves, equally impressive is the succinct, well-matched list of Middle Eastern- and Mediterranean-focused treasures from quality producers, such as Château Musar, Château Pradeaux and Occhipinti.

I tried booking a table at Shaya the minute I found out about its existence, but to no avail. The restaurant was fully booked for the next week and from what I’ve heard there’s a good reason for it. Shaya specialises in modern Israeli cuisine, drawing influence and inspiration from North Africa, the Middle East, Eastern Europe, Turkey and Greece.

Shaya — For a ray of Mediterranean sunshine in New Orleans look no further than Shaya. Chef Alon Shaya's bright eatery in the Touro neighborhood offers Israeli cuisine that draws influence from the whole Mediterranean region. With a wood-burning oven expect fresh breads to accompany a wide array of spreads including an ultra-rich labneh.

Shaya restaurant in New Orleans was named the country's Best New Restaurant at the James Beard Awards gala held Monday night (May 2) in Chicago. A Beard Award is one of the highest honors available to American restaurants and culinary professionals, and it capstones a heady year-plus for Alon Shaya, the restaurant's chef and namesake.

After the smashing success of his first restaurant, Shaya, chef and restauranteur Alon Shaya then proceeded to open up Saba, and the results have been equally impressive. It’s a Mediterranean vibe done family style, with a blend of Louisiana sourced foods. Meat is available but the fare is well balanced with this veggie heavy menu.

Sitting amidst a foodie scene emphasizing regional seafood dishes with French, Cajun, and Creole influences, Shaya stands out when you want something different. Shaya offers innovative Middle Eastern, Mediterranean cuisine with a Southern twist. The light and airy décor provide an upscale yet casual atmosphere.

If you’re lucky, you’ll be able to nab a table at Shaya for dinner—pro tip: put your name on the list before you settle in for a cocktail across the street—but if not, the James Beard award-winning La Petite Grocery is also a classy choice for dinner in addition to a round of drinks at the bar.

I don’t even bother getting hummus at other restaurants now because it never lives up to Shaya’s. There are usually 4-5 different hummus options on the menu and I’ve yet to have one that wasn’t amazing. It’s served with the warmest, fluffiest pitas as well which are just as delicious.

Next, if you enjoy Middle Eastern food, be sure to make a reservation at the award–winning modern Israeli spot Shaya. The food is truly exceptional. They also serve fresh pita that is made seconds before it is served in a stone oven alongside some of the best hummus… ever.

🍽️ Israeli | $$$ | Website | 📍 Google Maps | 📞 (504) 891-4213. Me breaking my first piece of Shaya bread to enjoy with lamb ragout hummus, ikra, baba ganoush, and moussaka. If I could only recommend five places to eat in New Orleans, Shaya would make the list.

New Orleans is not all Creole food, though the city’s renowned for it. Take a stroll down Magazine Street and you’ll find Shaya. This modern Israeli restaurant is known for awesome dishes that won the prestigious James Beard Award for Best New Restaurant in 2016.

- Rating: 4.5 / 5 (1,382 reviews)- Detailed ratings: Food (4.5/5), Service (4.5/5), Value (4.5/5), Atmosphere (4.5/5)- Type of cuisine: Mediterranean, Healthy- Price: $$ - $$$- Address: 4213 Magazine St, New Orleans, LA 70115-2734- Read more on Tripadvisor

4213 Magazine StNew Orleans, LA 70115 +1 504 891 4213 Visit Website See Menu Open in Google Maps. Shaya is an award-winning Israeli dining establishment located in the Touro neighborhood of New Orleans.

The food was amazing—super hip spot, but definitely not too cool to handle our food allergies. They took it so seriously and double and triple checked all. One of the best experiences we have ever had.

Modern Israeli cuisine at Shaya offers something for everyone – reasonably priced small plates are perfect for sharing and coaxing little ones to try something brand new.

Tried to get in here and they were fully booked three to four weeks out!. So make sure to book your reservations well in advance when planning to dine here.

The hardest reservation to get in NOLA these days is for….Israeli food. Don’t question it; just go. Even if it means an 9 p.m.