Saffy’s
Middle Eastern restaurant · East Hollywood ·
Wood-fired kitchen serving hummus, skewers, salads, cocktails.
Wood-fired kitchen serving hummus, skewers, salads, cocktails.
"At Saffy’s, a glamorous kebab house inEast Hollywoodfrom the can't-miss team behindBavelandBestia, there are shawarma sandwiches, tagine platters, and life-changing hummus, all served in a bright space you’ll want to hang out in all night. Walk-ins are encouraged and servers treat you like an old friend. The simple, high-quality kebabs are the best things on the menu, and skipping them would be as wise as going to the beach without sunscreen. Come here to slide tender beef cuts off of a three-foot skewer with a handful of fluffy laffa bread while sipping a rose vesper martini and admiring the fashion-world-adjacent crowd." - Team Infatuation
"Saffy’s, a glamorous kebab house on Fountain Ave., is the newest restaurant from the Bavel team. Though there’s plenty of shared DNA with its pita-pushing predecessor—life-changing hummus, a bright and airy space you can hang out in all-night—this is hardly some carbon copy. Saffy’s feels like the younger, more carefree sibling who’s rebelled against LA hot spot tropes: walk-ins are encouraged and accommodated, servers treat you like an old friend, and most dishes cost less than $25. Saffy’s serves food worthy of a special occasion with the nonchalance of a neighborhood place where you can drop in unannounced. Be sure to get the red snapper tagine and any meat that comes on a stick." - brant cox, cathy park
"Saffy’s is a glamorous and bustling kebab house in East Hollywood where snagging a prime-time reservation can be a challenge. But if you find yourself at the U-shaped bar (or anywhere else in the restaurant), be sure to order a cocktail alongside your life-affirming shawarma and hummus. Saffy’s doesn’t specialize in a particular spirit but instead makes elaborate drinks that match the flashy, well-dressed crowd. The Vesper is particularly tasty, with gin, vodka, and hints of rose, lemon, and raspberry served in a slim Nick & Nora glass. It’s the perfect drink to have in hand as you scan the room (and look good while doing it.)" - sylvio martins, brant cox, garrett snyder
"Crackling flames, heat radiating from the coals, the constant kneading and stretching of dough— the visceral nature of Ori Menashe and Genevieve Gergis’s latest restaurant is impossible to ignore. Clearly, as snagging a reservation at this hot spot isn't an easy feat.Lamb and pork kebabs cooked on long metal skewers are the main event, but grilled lobster marinated in green harissa is a luxurious feast that would dazzle in fine dining temples. Turmeric mussels are a delight, as is the golden-brown falafel with creamy tahini. Bread is a constant source of pleasure, from the delicate challah to the soft laffa, but dessert is far from an afterthought. Avocado honey butter soft serve ice cream with a tableside pour of sherry is a real treat." - Michelin Inspector
"How Far In Advance Should You Book? Same-day for weeknights. A week for primetime slots or larger groups on weekends. This flashy kebab house from the Bavel team is still one of the most popular restaurants in East Hollywood, but it’s become significantly easier to get into compared to its sibling in DTLA. For a weeknight dinner of top-tier hummus, three-foot skewers, shawarma platters, and rose vesper martinis, you can usually book day-of. Plan about a week ahead if you want to eat at a reasonable time on weekends." - cathy park, brant cox, sylvio martins