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Two of the three paisans above are making plans to present their precipitously pleasurable pies downtown.
One is preparing to propound his pizzas in a parallel platform (in another place).
Perplexed by our postings of imprecise portentousness? Then persevere until we proffer plaudits….as things progress.
The old-school kitchen — a crucible that made great cooks — is dead. I think of the chefs I know who are running tiny restaurants turning out honestly artful food, working every night in the kitchen. guys who did it the right way, the hard way, the French way. After the rush of success and praise that only comes after years and years of toil, what’s left? – David Chang
What’s left David is, you’re a cook. A craftsman who takes great pride in their work for which they have sweated and strained. It’s either that or becoming someone who wants to be a businessman or, even worse, a TV star. The former gains self-esteem and sustenance from a job well done; the latter travels a path where money and fame are the only rewards. Unless your name is Daniel Boulud (and a handful of others — all French) you can’t be both.
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The falafel is to die for; the baba ganoush just as good, and those hunk’s o’ skewered meat twice as satisfying as our recent, overpriced t-bone at Craftsteak at at quarter the cost.
In other words, you can get all that well-seasoned goodness on Sababa‘s combination plate for sixteen dollars, instead of feeling like you’ve been hosed by a celebrity chef for sixty.
Just thought you’d like to know.
SABABA GRILLE AND RESTAURANT
3220 South Durango
Las Vegas, NV 89117
702.547.5556