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| - Best Falafel in Las Vegas.
Sababa changed owners about the time that we arrived in Vegas direct from Jerusalem. In case you didn't know, btw, Jerusalem is THE ONLY place to have falafel the way it should be. Actually, not just anywhere in Jerusalem, but a select few places. More like 3 places in the Old City (Muslim Quarter) and 1 place in the Mahane Yehuda Shuk. Nowhere else. But I digress ...
So, Sababa's new owner, Chef Effie, is a native Jerusalemite (we call that Yerushalmi back Home). His falafel is the only falafel that I've eaten in this country (between San Francisco/Bay Area, Los Angeles/area, and New York City/area) that comes even close to being done right. And my picky 2 year old half-Israeli, half-Palestinian son will eat it nowhere else in the entire US of A.
The hummus is also decent and it's fantastic to see it with ground beef (hummus ma lahmay in Arabic) and other Jerusalemite toppings.
He has real laffa (laffa is originally Iraqi but now essentially a Jerusalem thing as far as anyone is concerned - it's like a pillowy lavosh) and pita from Angel Bakery. Now, I would've chosen to collaborate with a local bakery rather than ship it in frozen, but hey, it's kosher and that's probably the main downfall in all of this for me ... although the new mashgiah (kashrut/kosher supervisor) is super nice.
Sababa also has pargit! Yay me! That is pretty much a chicken kabob type of thing that you put in a pita or laffa.
There's chicken shnitzel to please the Ashkenazi palate, and malawach (like a paratha bread) and jahnun (malawach rolled up essentially - both are Yemenite specialties) on Sundays.
There's a new kids menu, too, that'll even please American kids. Not mine, though. He can't get enough falafel (did I mention he loves the falafel, enough?).
Btw, special mention to the fact that there's Sprite Zero in the fountain drink selection!
The two downfalls for me here are this: 1) I keep on losing the punch cards. I probably have 10-20 of them between my whole household that are hiding in some black hole somewhere. Maybe this could be done digitally by either phone number or email? Freebie from my consulting gig right there. Woops. 2) Train the staff on what the food needs to taste like and how to be slightly friendlier. They don't know how to quality check and the chef/owner can't be everywhere at once. 3) (Yeah, I said two, but oh well) It's kosher. Which means prices go up to pay the mafia - er, Kashrut certification agency, and it's closed on Saturdays.
Still gets 5 stars in my book .. because, well, FALAFEL. Got it?
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