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studiosaba__
Studio Saba
culinary studio based in los angeles
private events, creative production, food & beverage consultation
A view into the wines we will be pouring by the glass, bottles are also available if you are feeling cheeky.
Complimentary agave apertif from our sweet friends at @sipzispa
We can’t wait to gather with you 🧡
DM to RSVP.
A view into the wines we will be pouring by the glass, bottles are also available if you are feeling cheeky.
Complimentary agave apertif from our sweet friends at @sipzispa
We can’t wait to gather with you 🧡
DM to RSVP.
A view into the wines we will be pouring by the glass, bottles are also available if you are feeling cheeky.
Complimentary agave apertif from our sweet friends at @sipzispa
We can’t wait to gather with you 🧡
DM to RSVP.
A view into the wines we will be pouring by the glass, bottles are also available if you are feeling cheeky.
Complimentary agave apertif from our sweet friends at @sipzispa
We can’t wait to gather with you 🧡
DM to RSVP.
A view into the wines we will be pouring by the glass, bottles are also available if you are feeling cheeky.
Complimentary agave apertif from our sweet friends at @sipzispa
We can’t wait to gather with you 🧡
DM to RSVP.
A view into the wines we will be pouring by the glass, bottles are also available if you are feeling cheeky.
Complimentary agave apertif from our sweet friends at @sipzispa
We can’t wait to gather with you 🧡
DM to RSVP.
A view into the wines we will be pouring by the glass, bottles are also available if you are feeling cheeky.
Complimentary agave apertif from our sweet friends at @sipzispa
We can’t wait to gather with you 🧡
DM to RSVP.
We’re back with Bistro Nights at Studio Saba, and this one’s close to the heart.
For this weekend’s Injera Edition, we’re turning our table toward the flavors and traditions of East African cooking. This is our love letter (and our answer) to the question: where do you find truly good Ethiopian food in LA?
As always, Bistro Night is about collaboration, curiosity, and cooking what excites us right now with people who inspire us.
Our friend @mahiishaaa will be curating a mix of East African music to soundtrack the night and cohosting the evening along side @deyjbean
Join us this Saturday & Sunday, with two seatings each night at 5pm and 8pm.
DM to RSVP 🤍
We’re back with Bistro Nights at Studio Saba, and this one’s close to the heart.
For this weekend’s Injera Edition, we’re turning our table toward the flavors and traditions of East African cooking. This is our love letter (and our answer) to the question: where do you find truly good Ethiopian food in LA?
As always, Bistro Night is about collaboration, curiosity, and cooking what excites us right now with people who inspire us.
Our friend @mahiishaaa will be curating a mix of East African music to soundtrack the night and cohosting the evening along side @deyjbean
Join us this Saturday & Sunday, with two seatings each night at 5pm and 8pm.
DM to RSVP 🤍
We’re back with Bistro Nights at Studio Saba, and this one’s close to the heart.
For this weekend’s Injera Edition, we’re turning our table toward the flavors and traditions of East African cooking. This is our love letter (and our answer) to the question: where do you find truly good Ethiopian food in LA?
As always, Bistro Night is about collaboration, curiosity, and cooking what excites us right now with people who inspire us.
Our friend @mahiishaaa will be curating a mix of East African music to soundtrack the night and cohosting the evening along side @deyjbean
Join us this Saturday & Sunday, with two seatings each night at 5pm and 8pm.
DM to RSVP 🤍
Wow, with full hearts, thank you to everyone who gathered, dined, and helped bring our space to life during our inaugural bistro night. The beginning of anything new carries both vulnerability and courage — and sharing that first step with such an open and generous community meant more than we can say.
It was a true joy to work and collaborate alongside Chef @sammchy , weaving together that evening felt deeply special.
Our hope is to cultivate something tender here — a nurturing space, a cultural Silk Road of sorts, where food becomes a bridge and community the destination.
We look forward to breaking bread, celebrating one another, and sharing many more Saba nights together.
Saba Night 01 x Chef Sammy
Pickle Plate
seasonal preserves & ferments
Sammy’s Salad
mixed spring greens, radish, citrus huacatay vinaigrette
Seasonal Kakiage
kintoki carrot, celeriac, perilla, meyer lemon, yuzu sawsawan
Junaya’s Monks Chirashi
golden beets, blood orange, yuzu turnip, snap peas
Pichana Roast
braised leeks, horse radish, warishita
Flourless Chocolate Cake
first of the season strawberries, vanilla whip
Specials
Tortellini en Brodo
dungeness crab, new season peas, shell and pod dashi
Beef Tongue Salad
cabbage, roasted peanuts, fermented chili, ginger
Wow, with full hearts, thank you to everyone who gathered, dined, and helped bring our space to life during our inaugural bistro night. The beginning of anything new carries both vulnerability and courage — and sharing that first step with such an open and generous community meant more than we can say.
It was a true joy to work and collaborate alongside Chef @sammchy , weaving together that evening felt deeply special.
Our hope is to cultivate something tender here — a nurturing space, a cultural Silk Road of sorts, where food becomes a bridge and community the destination.
We look forward to breaking bread, celebrating one another, and sharing many more Saba nights together.
Saba Night 01 x Chef Sammy
Pickle Plate
seasonal preserves & ferments
Sammy’s Salad
mixed spring greens, radish, citrus huacatay vinaigrette
Seasonal Kakiage
kintoki carrot, celeriac, perilla, meyer lemon, yuzu sawsawan
Junaya’s Monks Chirashi
golden beets, blood orange, yuzu turnip, snap peas
Pichana Roast
braised leeks, horse radish, warishita
Flourless Chocolate Cake
first of the season strawberries, vanilla whip
Specials
Tortellini en Brodo
dungeness crab, new season peas, shell and pod dashi
Beef Tongue Salad
cabbage, roasted peanuts, fermented chili, ginger
Wow, with full hearts, thank you to everyone who gathered, dined, and helped bring our space to life during our inaugural bistro night. The beginning of anything new carries both vulnerability and courage — and sharing that first step with such an open and generous community meant more than we can say.
It was a true joy to work and collaborate alongside Chef @sammchy , weaving together that evening felt deeply special.
Our hope is to cultivate something tender here — a nurturing space, a cultural Silk Road of sorts, where food becomes a bridge and community the destination.
We look forward to breaking bread, celebrating one another, and sharing many more Saba nights together.
Saba Night 01 x Chef Sammy
Pickle Plate
seasonal preserves & ferments
Sammy’s Salad
mixed spring greens, radish, citrus huacatay vinaigrette
Seasonal Kakiage
kintoki carrot, celeriac, perilla, meyer lemon, yuzu sawsawan
Junaya’s Monks Chirashi
golden beets, blood orange, yuzu turnip, snap peas
Pichana Roast
braised leeks, horse radish, warishita
Flourless Chocolate Cake
first of the season strawberries, vanilla whip
Specials
Tortellini en Brodo
dungeness crab, new season peas, shell and pod dashi
Beef Tongue Salad
cabbage, roasted peanuts, fermented chili, ginger
Wow, with full hearts, thank you to everyone who gathered, dined, and helped bring our space to life during our inaugural bistro night. The beginning of anything new carries both vulnerability and courage — and sharing that first step with such an open and generous community meant more than we can say.
It was a true joy to work and collaborate alongside Chef @sammchy , weaving together that evening felt deeply special.
Our hope is to cultivate something tender here — a nurturing space, a cultural Silk Road of sorts, where food becomes a bridge and community the destination.
We look forward to breaking bread, celebrating one another, and sharing many more Saba nights together.
Saba Night 01 x Chef Sammy
Pickle Plate
seasonal preserves & ferments
Sammy’s Salad
mixed spring greens, radish, citrus huacatay vinaigrette
Seasonal Kakiage
kintoki carrot, celeriac, perilla, meyer lemon, yuzu sawsawan
Junaya’s Monks Chirashi
golden beets, blood orange, yuzu turnip, snap peas
Pichana Roast
braised leeks, horse radish, warishita
Flourless Chocolate Cake
first of the season strawberries, vanilla whip
Specials
Tortellini en Brodo
dungeness crab, new season peas, shell and pod dashi
Beef Tongue Salad
cabbage, roasted peanuts, fermented chili, ginger
Wow, with full hearts, thank you to everyone who gathered, dined, and helped bring our space to life during our inaugural bistro night. The beginning of anything new carries both vulnerability and courage — and sharing that first step with such an open and generous community meant more than we can say.
It was a true joy to work and collaborate alongside Chef @sammchy , weaving together that evening felt deeply special.
Our hope is to cultivate something tender here — a nurturing space, a cultural Silk Road of sorts, where food becomes a bridge and community the destination.
We look forward to breaking bread, celebrating one another, and sharing many more Saba nights together.
Saba Night 01 x Chef Sammy
Pickle Plate
seasonal preserves & ferments
Sammy’s Salad
mixed spring greens, radish, citrus huacatay vinaigrette
Seasonal Kakiage
kintoki carrot, celeriac, perilla, meyer lemon, yuzu sawsawan
Junaya’s Monks Chirashi
golden beets, blood orange, yuzu turnip, snap peas
Pichana Roast
braised leeks, horse radish, warishita
Flourless Chocolate Cake
first of the season strawberries, vanilla whip
Specials
Tortellini en Brodo
dungeness crab, new season peas, shell and pod dashi
Beef Tongue Salad
cabbage, roasted peanuts, fermented chili, ginger
Wow, with full hearts, thank you to everyone who gathered, dined, and helped bring our space to life during our inaugural bistro night. The beginning of anything new carries both vulnerability and courage — and sharing that first step with such an open and generous community meant more than we can say.
It was a true joy to work and collaborate alongside Chef @sammchy , weaving together that evening felt deeply special.
Our hope is to cultivate something tender here — a nurturing space, a cultural Silk Road of sorts, where food becomes a bridge and community the destination.
We look forward to breaking bread, celebrating one another, and sharing many more Saba nights together.
Saba Night 01 x Chef Sammy
Pickle Plate
seasonal preserves & ferments
Sammy’s Salad
mixed spring greens, radish, citrus huacatay vinaigrette
Seasonal Kakiage
kintoki carrot, celeriac, perilla, meyer lemon, yuzu sawsawan
Junaya’s Monks Chirashi
golden beets, blood orange, yuzu turnip, snap peas
Pichana Roast
braised leeks, horse radish, warishita
Flourless Chocolate Cake
first of the season strawberries, vanilla whip
Specials
Tortellini en Brodo
dungeness crab, new season peas, shell and pod dashi
Beef Tongue Salad
cabbage, roasted peanuts, fermented chili, ginger
Wow, with full hearts, thank you to everyone who gathered, dined, and helped bring our space to life during our inaugural bistro night. The beginning of anything new carries both vulnerability and courage — and sharing that first step with such an open and generous community meant more than we can say.
It was a true joy to work and collaborate alongside Chef @sammchy , weaving together that evening felt deeply special.
Our hope is to cultivate something tender here — a nurturing space, a cultural Silk Road of sorts, where food becomes a bridge and community the destination.
We look forward to breaking bread, celebrating one another, and sharing many more Saba nights together.
Saba Night 01 x Chef Sammy
Pickle Plate
seasonal preserves & ferments
Sammy’s Salad
mixed spring greens, radish, citrus huacatay vinaigrette
Seasonal Kakiage
kintoki carrot, celeriac, perilla, meyer lemon, yuzu sawsawan
Junaya’s Monks Chirashi
golden beets, blood orange, yuzu turnip, snap peas
Pichana Roast
braised leeks, horse radish, warishita
Flourless Chocolate Cake
first of the season strawberries, vanilla whip
Specials
Tortellini en Brodo
dungeness crab, new season peas, shell and pod dashi
Beef Tongue Salad
cabbage, roasted peanuts, fermented chili, ginger
Wow, with full hearts, thank you to everyone who gathered, dined, and helped bring our space to life during our inaugural bistro night. The beginning of anything new carries both vulnerability and courage — and sharing that first step with such an open and generous community meant more than we can say.
It was a true joy to work and collaborate alongside Chef @sammchy , weaving together that evening felt deeply special.
Our hope is to cultivate something tender here — a nurturing space, a cultural Silk Road of sorts, where food becomes a bridge and community the destination.
We look forward to breaking bread, celebrating one another, and sharing many more Saba nights together.
Saba Night 01 x Chef Sammy
Pickle Plate
seasonal preserves & ferments
Sammy’s Salad
mixed spring greens, radish, citrus huacatay vinaigrette
Seasonal Kakiage
kintoki carrot, celeriac, perilla, meyer lemon, yuzu sawsawan
Junaya’s Monks Chirashi
golden beets, blood orange, yuzu turnip, snap peas
Pichana Roast
braised leeks, horse radish, warishita
Flourless Chocolate Cake
first of the season strawberries, vanilla whip
Specials
Tortellini en Brodo
dungeness crab, new season peas, shell and pod dashi
Beef Tongue Salad
cabbage, roasted peanuts, fermented chili, ginger
Wow, with full hearts, thank you to everyone who gathered, dined, and helped bring our space to life during our inaugural bistro night. The beginning of anything new carries both vulnerability and courage — and sharing that first step with such an open and generous community meant more than we can say.
It was a true joy to work and collaborate alongside Chef @sammchy , weaving together that evening felt deeply special.
Our hope is to cultivate something tender here — a nurturing space, a cultural Silk Road of sorts, where food becomes a bridge and community the destination.
We look forward to breaking bread, celebrating one another, and sharing many more Saba nights together.
Saba Night 01 x Chef Sammy
Pickle Plate
seasonal preserves & ferments
Sammy’s Salad
mixed spring greens, radish, citrus huacatay vinaigrette
Seasonal Kakiage
kintoki carrot, celeriac, perilla, meyer lemon, yuzu sawsawan
Junaya’s Monks Chirashi
golden beets, blood orange, yuzu turnip, snap peas
Pichana Roast
braised leeks, horse radish, warishita
Flourless Chocolate Cake
first of the season strawberries, vanilla whip
Specials
Tortellini en Brodo
dungeness crab, new season peas, shell and pod dashi
Beef Tongue Salad
cabbage, roasted peanuts, fermented chili, ginger
Wow, with full hearts, thank you to everyone who gathered, dined, and helped bring our space to life during our inaugural bistro night. The beginning of anything new carries both vulnerability and courage — and sharing that first step with such an open and generous community meant more than we can say.
It was a true joy to work and collaborate alongside Chef @sammchy , weaving together that evening felt deeply special.
Our hope is to cultivate something tender here — a nurturing space, a cultural Silk Road of sorts, where food becomes a bridge and community the destination.
We look forward to breaking bread, celebrating one another, and sharing many more Saba nights together.
Saba Night 01 x Chef Sammy
Pickle Plate
seasonal preserves & ferments
Sammy’s Salad
mixed spring greens, radish, citrus huacatay vinaigrette
Seasonal Kakiage
kintoki carrot, celeriac, perilla, meyer lemon, yuzu sawsawan
Junaya’s Monks Chirashi
golden beets, blood orange, yuzu turnip, snap peas
Pichana Roast
braised leeks, horse radish, warishita
Flourless Chocolate Cake
first of the season strawberries, vanilla whip
Specials
Tortellini en Brodo
dungeness crab, new season peas, shell and pod dashi
Beef Tongue Salad
cabbage, roasted peanuts, fermented chili, ginger
Wow, with full hearts, thank you to everyone who gathered, dined, and helped bring our space to life during our inaugural bistro night. The beginning of anything new carries both vulnerability and courage — and sharing that first step with such an open and generous community meant more than we can say.
It was a true joy to work and collaborate alongside Chef @sammchy , weaving together that evening felt deeply special.
Our hope is to cultivate something tender here — a nurturing space, a cultural Silk Road of sorts, where food becomes a bridge and community the destination.
We look forward to breaking bread, celebrating one another, and sharing many more Saba nights together.
Saba Night 01 x Chef Sammy
Pickle Plate
seasonal preserves & ferments
Sammy’s Salad
mixed spring greens, radish, citrus huacatay vinaigrette
Seasonal Kakiage
kintoki carrot, celeriac, perilla, meyer lemon, yuzu sawsawan
Junaya’s Monks Chirashi
golden beets, blood orange, yuzu turnip, snap peas
Pichana Roast
braised leeks, horse radish, warishita
Flourless Chocolate Cake
first of the season strawberries, vanilla whip
Specials
Tortellini en Brodo
dungeness crab, new season peas, shell and pod dashi
Beef Tongue Salad
cabbage, roasted peanuts, fermented chili, ginger
Wow, with full hearts, thank you to everyone who gathered, dined, and helped bring our space to life during our inaugural bistro night. The beginning of anything new carries both vulnerability and courage — and sharing that first step with such an open and generous community meant more than we can say.
It was a true joy to work and collaborate alongside Chef @sammchy , weaving together that evening felt deeply special.
Our hope is to cultivate something tender here — a nurturing space, a cultural Silk Road of sorts, where food becomes a bridge and community the destination.
We look forward to breaking bread, celebrating one another, and sharing many more Saba nights together.
Saba Night 01 x Chef Sammy
Pickle Plate
seasonal preserves & ferments
Sammy’s Salad
mixed spring greens, radish, citrus huacatay vinaigrette
Seasonal Kakiage
kintoki carrot, celeriac, perilla, meyer lemon, yuzu sawsawan
Junaya’s Monks Chirashi
golden beets, blood orange, yuzu turnip, snap peas
Pichana Roast
braised leeks, horse radish, warishita
Flourless Chocolate Cake
first of the season strawberries, vanilla whip
Specials
Tortellini en Brodo
dungeness crab, new season peas, shell and pod dashi
Beef Tongue Salad
cabbage, roasted peanuts, fermented chili, ginger
Wow, with full hearts, thank you to everyone who gathered, dined, and helped bring our space to life during our inaugural bistro night. The beginning of anything new carries both vulnerability and courage — and sharing that first step with such an open and generous community meant more than we can say.
It was a true joy to work and collaborate alongside Chef @sammchy , weaving together that evening felt deeply special.
Our hope is to cultivate something tender here — a nurturing space, a cultural Silk Road of sorts, where food becomes a bridge and community the destination.
We look forward to breaking bread, celebrating one another, and sharing many more Saba nights together.
Saba Night 01 x Chef Sammy
Pickle Plate
seasonal preserves & ferments
Sammy’s Salad
mixed spring greens, radish, citrus huacatay vinaigrette
Seasonal Kakiage
kintoki carrot, celeriac, perilla, meyer lemon, yuzu sawsawan
Junaya’s Monks Chirashi
golden beets, blood orange, yuzu turnip, snap peas
Pichana Roast
braised leeks, horse radish, warishita
Flourless Chocolate Cake
first of the season strawberries, vanilla whip
Specials
Tortellini en Brodo
dungeness crab, new season peas, shell and pod dashi
Beef Tongue Salad
cabbage, roasted peanuts, fermented chili, ginger
Wow, with full hearts, thank you to everyone who gathered, dined, and helped bring our space to life during our inaugural bistro night. The beginning of anything new carries both vulnerability and courage — and sharing that first step with such an open and generous community meant more than we can say.
It was a true joy to work and collaborate alongside Chef @sammchy , weaving together that evening felt deeply special.
Our hope is to cultivate something tender here — a nurturing space, a cultural Silk Road of sorts, where food becomes a bridge and community the destination.
We look forward to breaking bread, celebrating one another, and sharing many more Saba nights together.
Saba Night 01 x Chef Sammy
Pickle Plate
seasonal preserves & ferments
Sammy’s Salad
mixed spring greens, radish, citrus huacatay vinaigrette
Seasonal Kakiage
kintoki carrot, celeriac, perilla, meyer lemon, yuzu sawsawan
Junaya’s Monks Chirashi
golden beets, blood orange, yuzu turnip, snap peas
Pichana Roast
braised leeks, horse radish, warishita
Flourless Chocolate Cake
first of the season strawberries, vanilla whip
Specials
Tortellini en Brodo
dungeness crab, new season peas, shell and pod dashi
Beef Tongue Salad
cabbage, roasted peanuts, fermented chili, ginger
Wow, with full hearts, thank you to everyone who gathered, dined, and helped bring our space to life during our inaugural bistro night. The beginning of anything new carries both vulnerability and courage — and sharing that first step with such an open and generous community meant more than we can say.
It was a true joy to work and collaborate alongside Chef @sammchy , weaving together that evening felt deeply special.
Our hope is to cultivate something tender here — a nurturing space, a cultural Silk Road of sorts, where food becomes a bridge and community the destination.
We look forward to breaking bread, celebrating one another, and sharing many more Saba nights together.
Saba Night 01 x Chef Sammy
Pickle Plate
seasonal preserves & ferments
Sammy’s Salad
mixed spring greens, radish, citrus huacatay vinaigrette
Seasonal Kakiage
kintoki carrot, celeriac, perilla, meyer lemon, yuzu sawsawan
Junaya’s Monks Chirashi
golden beets, blood orange, yuzu turnip, snap peas
Pichana Roast
braised leeks, horse radish, warishita
Flourless Chocolate Cake
first of the season strawberries, vanilla whip
Specials
Tortellini en Brodo
dungeness crab, new season peas, shell and pod dashi
Beef Tongue Salad
cabbage, roasted peanuts, fermented chili, ginger
Wow, with full hearts, thank you to everyone who gathered, dined, and helped bring our space to life during our inaugural bistro night. The beginning of anything new carries both vulnerability and courage — and sharing that first step with such an open and generous community meant more than we can say.
It was a true joy to work and collaborate alongside Chef @sammchy , weaving together that evening felt deeply special.
Our hope is to cultivate something tender here — a nurturing space, a cultural Silk Road of sorts, where food becomes a bridge and community the destination.
We look forward to breaking bread, celebrating one another, and sharing many more Saba nights together.
Saba Night 01 x Chef Sammy
Pickle Plate
seasonal preserves & ferments
Sammy’s Salad
mixed spring greens, radish, citrus huacatay vinaigrette
Seasonal Kakiage
kintoki carrot, celeriac, perilla, meyer lemon, yuzu sawsawan
Junaya’s Monks Chirashi
golden beets, blood orange, yuzu turnip, snap peas
Pichana Roast
braised leeks, horse radish, warishita
Flourless Chocolate Cake
first of the season strawberries, vanilla whip
Specials
Tortellini en Brodo
dungeness crab, new season peas, shell and pod dashi
Beef Tongue Salad
cabbage, roasted peanuts, fermented chili, ginger
Wow, with full hearts, thank you to everyone who gathered, dined, and helped bring our space to life during our inaugural bistro night. The beginning of anything new carries both vulnerability and courage — and sharing that first step with such an open and generous community meant more than we can say.
It was a true joy to work and collaborate alongside Chef @sammchy , weaving together that evening felt deeply special.
Our hope is to cultivate something tender here — a nurturing space, a cultural Silk Road of sorts, where food becomes a bridge and community the destination.
We look forward to breaking bread, celebrating one another, and sharing many more Saba nights together.
Saba Night 01 x Chef Sammy
Pickle Plate
seasonal preserves & ferments
Sammy’s Salad
mixed spring greens, radish, citrus huacatay vinaigrette
Seasonal Kakiage
kintoki carrot, celeriac, perilla, meyer lemon, yuzu sawsawan
Junaya’s Monks Chirashi
golden beets, blood orange, yuzu turnip, snap peas
Pichana Roast
braised leeks, horse radish, warishita
Flourless Chocolate Cake
first of the season strawberries, vanilla whip
Specials
Tortellini en Brodo
dungeness crab, new season peas, shell and pod dashi
Beef Tongue Salad
cabbage, roasted peanuts, fermented chili, ginger
Wow, with full hearts, thank you to everyone who gathered, dined, and helped bring our space to life during our inaugural bistro night. The beginning of anything new carries both vulnerability and courage — and sharing that first step with such an open and generous community meant more than we can say.
It was a true joy to work and collaborate alongside Chef @sammchy , weaving together that evening felt deeply special.
Our hope is to cultivate something tender here — a nurturing space, a cultural Silk Road of sorts, where food becomes a bridge and community the destination.
We look forward to breaking bread, celebrating one another, and sharing many more Saba nights together.
Saba Night 01 x Chef Sammy
Pickle Plate
seasonal preserves & ferments
Sammy’s Salad
mixed spring greens, radish, citrus huacatay vinaigrette
Seasonal Kakiage
kintoki carrot, celeriac, perilla, meyer lemon, yuzu sawsawan
Junaya’s Monks Chirashi
golden beets, blood orange, yuzu turnip, snap peas
Pichana Roast
braised leeks, horse radish, warishita
Flourless Chocolate Cake
first of the season strawberries, vanilla whip
Specials
Tortellini en Brodo
dungeness crab, new season peas, shell and pod dashi
Beef Tongue Salad
cabbage, roasted peanuts, fermented chili, ginger
Wow, with full hearts, thank you to everyone who gathered, dined, and helped bring our space to life during our inaugural bistro night. The beginning of anything new carries both vulnerability and courage — and sharing that first step with such an open and generous community meant more than we can say.
It was a true joy to work and collaborate alongside Chef @sammchy , weaving together that evening felt deeply special.
Our hope is to cultivate something tender here — a nurturing space, a cultural Silk Road of sorts, where food becomes a bridge and community the destination.
We look forward to breaking bread, celebrating one another, and sharing many more Saba nights together.
Saba Night 01 x Chef Sammy
Pickle Plate
seasonal preserves & ferments
Sammy’s Salad
mixed spring greens, radish, citrus huacatay vinaigrette
Seasonal Kakiage
kintoki carrot, celeriac, perilla, meyer lemon, yuzu sawsawan
Junaya’s Monks Chirashi
golden beets, blood orange, yuzu turnip, snap peas
Pichana Roast
braised leeks, horse radish, warishita
Flourless Chocolate Cake
first of the season strawberries, vanilla whip
Specials
Tortellini en Brodo
dungeness crab, new season peas, shell and pod dashi
Beef Tongue Salad
cabbage, roasted peanuts, fermented chili, ginger
At Studio Saba, Bistro Night is our gleeful excuse to transform the culinary studio into an intimate dining room—one night at a time. We cook from the season, letting ingredients lead, and build menus inspired by what excites us right now.
These nights are about collaboration: cooking alongside chefs and creatives we truly admire, sharing food, ideas, and a little magic.
On February 12, we’re thrilled to collaborate with Chef @sammchy of @upstairs_oak at @snail_bar_oak , who brings her signature hyper-seasonal flair and cheeky sensibility to the table. It’s Valentine’s week—so yes, we’re celebrating love—but it’s also Chef Sammy’s birthday week, which makes it even sweeter.
Come celebrate love, friendship, and cozy food. Bring a friend, a lover, or come solo—there’s plenty of warmth, wine, and good food to go around.
DM to RSVP 🤍
At Studio Saba, Bistro Night is our gleeful excuse to transform the culinary studio into an intimate dining room—one night at a time. We cook from the season, letting ingredients lead, and build menus inspired by what excites us right now.
These nights are about collaboration: cooking alongside chefs and creatives we truly admire, sharing food, ideas, and a little magic.
On February 12, we’re thrilled to collaborate with Chef @sammchy of @upstairs_oak at @snail_bar_oak , who brings her signature hyper-seasonal flair and cheeky sensibility to the table. It’s Valentine’s week—so yes, we’re celebrating love—but it’s also Chef Sammy’s birthday week, which makes it even sweeter.
Come celebrate love, friendship, and cozy food. Bring a friend, a lover, or come solo—there’s plenty of warmth, wine, and good food to go around.
DM to RSVP 🤍
At Studio Saba, Bistro Night is our gleeful excuse to transform the culinary studio into an intimate dining room—one night at a time. We cook from the season, letting ingredients lead, and build menus inspired by what excites us right now.
These nights are about collaboration: cooking alongside chefs and creatives we truly admire, sharing food, ideas, and a little magic.
On February 12, we’re thrilled to collaborate with Chef @sammchy of @upstairs_oak at @snail_bar_oak , who brings her signature hyper-seasonal flair and cheeky sensibility to the table. It’s Valentine’s week—so yes, we’re celebrating love—but it’s also Chef Sammy’s birthday week, which makes it even sweeter.
Come celebrate love, friendship, and cozy food. Bring a friend, a lover, or come solo—there’s plenty of warmth, wine, and good food to go around.
DM to RSVP 🤍
At Studio Saba, Bistro Night is our gleeful excuse to transform the culinary studio into an intimate dining room—one night at a time. We cook from the season, letting ingredients lead, and build menus inspired by what excites us right now.
These nights are about collaboration: cooking alongside chefs and creatives we truly admire, sharing food, ideas, and a little magic.
On February 12, we’re thrilled to collaborate with Chef @sammchy of @upstairs_oak at @snail_bar_oak , who brings her signature hyper-seasonal flair and cheeky sensibility to the table. It’s Valentine’s week—so yes, we’re celebrating love—but it’s also Chef Sammy’s birthday week, which makes it even sweeter.
Come celebrate love, friendship, and cozy food. Bring a friend, a lover, or come solo—there’s plenty of warmth, wine, and good food to go around.
DM to RSVP 🤍
At Studio Saba, Bistro Night is our gleeful excuse to transform the culinary studio into an intimate dining room—one night at a time. We cook from the season, letting ingredients lead, and build menus inspired by what excites us right now.
These nights are about collaboration: cooking alongside chefs and creatives we truly admire, sharing food, ideas, and a little magic.
On February 12, we’re thrilled to collaborate with Chef @sammchy of @upstairs_oak at @snail_bar_oak , who brings her signature hyper-seasonal flair and cheeky sensibility to the table. It’s Valentine’s week—so yes, we’re celebrating love—but it’s also Chef Sammy’s birthday week, which makes it even sweeter.
Come celebrate love, friendship, and cozy food. Bring a friend, a lover, or come solo—there’s plenty of warmth, wine, and good food to go around.
DM to RSVP 🤍
At Studio Saba, Bistro Night is our gleeful excuse to transform the culinary studio into an intimate dining room—one night at a time. We cook from the season, letting ingredients lead, and build menus inspired by what excites us right now.
These nights are about collaboration: cooking alongside chefs and creatives we truly admire, sharing food, ideas, and a little magic.
On February 12, we’re thrilled to collaborate with Chef @sammchy of @upstairs_oak at @snail_bar_oak , who brings her signature hyper-seasonal flair and cheeky sensibility to the table. It’s Valentine’s week—so yes, we’re celebrating love—but it’s also Chef Sammy’s birthday week, which makes it even sweeter.
Come celebrate love, friendship, and cozy food. Bring a friend, a lover, or come solo—there’s plenty of warmth, wine, and good food to go around.
DM to RSVP 🤍
At Studio Saba, Bistro Night is our gleeful excuse to transform the culinary studio into an intimate dining room—one night at a time. We cook from the season, letting ingredients lead, and build menus inspired by what excites us right now.
These nights are about collaboration: cooking alongside chefs and creatives we truly admire, sharing food, ideas, and a little magic.
On February 12, we’re thrilled to collaborate with Chef @sammchy of @upstairs_oak at @snail_bar_oak , who brings her signature hyper-seasonal flair and cheeky sensibility to the table. It’s Valentine’s week—so yes, we’re celebrating love—but it’s also Chef Sammy’s birthday week, which makes it even sweeter.
Come celebrate love, friendship, and cozy food. Bring a friend, a lover, or come solo—there’s plenty of warmth, wine, and good food to go around.
DM to RSVP 🤍
At Studio Saba, Bistro Night is our gleeful excuse to transform the culinary studio into an intimate dining room—one night at a time. We cook from the season, letting ingredients lead, and build menus inspired by what excites us right now.
These nights are about collaboration: cooking alongside chefs and creatives we truly admire, sharing food, ideas, and a little magic.
On February 12, we’re thrilled to collaborate with Chef @sammchy of @upstairs_oak at @snail_bar_oak , who brings her signature hyper-seasonal flair and cheeky sensibility to the table. It’s Valentine’s week—so yes, we’re celebrating love—but it’s also Chef Sammy’s birthday week, which makes it even sweeter.
Come celebrate love, friendship, and cozy food. Bring a friend, a lover, or come solo—there’s plenty of warmth, wine, and good food to go around.
DM to RSVP 🤍
At Studio Saba, Bistro Night is our gleeful excuse to transform the culinary studio into an intimate dining room—one night at a time. We cook from the season, letting ingredients lead, and build menus inspired by what excites us right now.
These nights are about collaboration: cooking alongside chefs and creatives we truly admire, sharing food, ideas, and a little magic.
On February 12, we’re thrilled to collaborate with Chef @sammchy of @upstairs_oak at @snail_bar_oak , who brings her signature hyper-seasonal flair and cheeky sensibility to the table. It’s Valentine’s week—so yes, we’re celebrating love—but it’s also Chef Sammy’s birthday week, which makes it even sweeter.
Come celebrate love, friendship, and cozy food. Bring a friend, a lover, or come solo—there’s plenty of warmth, wine, and good food to go around.
DM to RSVP 🤍
At Studio Saba, Bistro Night is our gleeful excuse to transform the culinary studio into an intimate dining room—one night at a time. We cook from the season, letting ingredients lead, and build menus inspired by what excites us right now.
These nights are about collaboration: cooking alongside chefs and creatives we truly admire, sharing food, ideas, and a little magic.
On February 12, we’re thrilled to collaborate with Chef @sammchy of @upstairs_oak at @snail_bar_oak , who brings her signature hyper-seasonal flair and cheeky sensibility to the table. It’s Valentine’s week—so yes, we’re celebrating love—but it’s also Chef Sammy’s birthday week, which makes it even sweeter.
Come celebrate love, friendship, and cozy food. Bring a friend, a lover, or come solo—there’s plenty of warmth, wine, and good food to go around.
DM to RSVP 🤍
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