Shaya | New Orleans, LA
“Shaya restaurant marries Israeli staples with Southern flavors and modern techniques, striking a balance between innovation and tradition. Shaya approaches Israeli cuisine as a grand mosaic, drawing influence and inspiration from North Africa, the Middle East, Eastern Europe, Turkey and Greece. The contemporary menu reflects the ongoing evolution of Israeli food and celebrates the abundance of Louisiana. Shaya highlights seasonal, responsibly and locally-sourced ingredients. The wood-fire oven is central to both the menu and the dining experience, from the incredible homemade, wood-fired pita to vegetable-centric small plates and heartier entrees. Many of the dishes on the diverse menu are meant to be shared and enjoyed throughout many courses.”
ALON SHAYA EXECUTIVE CHEF
As a little boy in Philadelphia, Alon Shaya spent most of his time in the kitchen with his mother and grandmother, which instilled in him a passion for cooking. After training at the Culinary Institute of America, Alon interned at the Rio Hotel and Casino in Las Vegas. In 2001, Alon opened Antonio's Ristorante for Harrah's at its casino in St. Louis. It was there that he met Octavio Mantilla, General Manager and Co-Owner of Besh Restaurant Group, who lured him to New Orleans. In 2007, Louisiana Cookin’ showcased him on its cover and in a corresponding feature about five young "Chefs to Watch." Alon and Chef Besh forged a partnership in 2008 to open Domenica, a family-oriented, authentic Italian restaurant in New Orleans Historic Roosevelt Hotel. In 2010, Esquire Magazine named Shaya one of four Chefs to Watch. In 2011, Shaya was named “Chef of the Year” by Eater New Orleans.
ABOUT SHAYA
Shaya restaurant combines Israeli staples with Southern flavors and modern techniques, striking a balance between innovation and tradition. Shaya approaches Israeli cuisine as a grand mosaic, drawing influence and inspiration from North Africa, the Middle East, Eastern Europe, Turkey and Greece. The contemporary menu reflects the ongoing evolution of Israeli food and celebrates the abundance of Louisiana. Shaya highlights seasonal, responsibly and locally-sourced ingredients. The wood-fire oven is central to both the menu and the dining experience, from the incredible homemade, wood-fired pita to vegetable-centric small plates and heartier entrees. Many of the dishes on the diverse menu are meant to be shared and enjoyed throughout many courses.
4213 Magazine Street New Orleans, Louisiana 70115
HOURS
Sunday - Thursday 11am-9pm
Friday - Saturday 11am-10pm
Happy Hour
Monday - Friday 4-6pm