When the popular Cuban restaurant Paladar closed on Kearny St., I noticed that the liquor license had been transferred to the original owner of Million Thai on Van Ness, and speculated (on the other board) that it would become a Thai restaurant.
That plan apparently fell through, and it is now Sababa, a fast casual pita bar whose manager/chef is Guy Eshel, a native Israeli who formerly cooked for AQ.
Eater had an article on Sababa before it even had a space:
I’m hoping this place is the real deal because SF deserves somewhere that can make a legit version of sabich. (The blissful insanity of Sabich Frishman in Tel Aviv is a bit of a schlep.)
Edit: among the glowing Yelp reviews, zero mention the sabich. Not terribly encouraging but I suppose it might just be that the shills figure they need to play up hummus and falafel. The menu only says “Sabik - fried eggplant, 300 minute egg.” Does the sabich in pita come with amba and zchug per the standard way of making it? (Fried potato would be a bonus.)
