BOOK NOW: Shaya + Resy Flash Restaurant



On September 25th and 26th, join us for Resy x Shaya with chef Alon Shaya, the latest installment of Resy’s Flash Restaurant series. We’re honored and excited to be working with Alon and his team. Shaya, the New Orleans restaurant named one of America’s ‘Best New Restaurants for 2015’ according to Bon Appétit magazine, is a place that speaks to the creativity and possibility of cooking in the U.S. today. True story: It’s going to blow your mind.

As with our other Flash Restaurants, Conant and Charlie Bird Aspen, Shaya New York is a restaurant we wish would exist, and maybe someday will. But for now, we’ll have to settle for two days of Shaya’s famous wood-fired pita to order and the rest of an epic four-course feast. Bon Appétit says, “John Besh protégé Alon Shaya is breathing some fresh Mediterranean air into the bust-your-gut New Orleans food scene with a menu of bright, colorful food inspired by his birthplace, Israel.”

As for the particulars, reservations are available by clicking here or in the Resy app. Prices vary depending on seating time, ranging from $75 per person early up to $125 for primetime. Reservations are all-inclusive and include a 4-course family style menu with beverage pairings and signature Shaya cocktails.

 Click here to purchase tickets!

Shaya + Resy

labneh – zhoug and radishes
charred okra – saffron vinaigrette
tabouleh – toasted almonds and red onion
pickles – fruit and vegetables
bulgarit salad – watermelon, feta, walnuts, harissa
lutenitsa – my grandmother’s spread of tomatoes, eggplant and peppers
ikra- paddlefish caviar spread and shallots
Israeli salad – za’atar and preserved lemon
baba ganoush – charred scallions
tzatziki – black-eyed peas and dill
tahini hummus – Aleppo pepper and extra virgin olive oil
scallop hummus – brown butter and pistachios
lamb hummus – pine nuts and spicy chilies

crispy halloumi – chanterelles and mulberries
falafel – matbucha and cucumbers
lamb kebabs – tahini and cilantro
roasted cauliflower – whipped feta and black cumin

lamb shanks – fig and parsley salad
coal-roasted eggplant – brussels sprouts and muhammara
Persian rice – sour cherries and sunflower seeds

plum malabi – mint and macaroons
chocolate babka – halva gelato and poppy seeds