The Story
Why did you open Saffron & Sage?
I spent years working in restaurants where Middle Eastern flavors were either too traditional or too Westernized. I wanted to create a space where people could experience the food of my childhood — the bold spices, the family recipes, the joy of gathering around a table — but elevated and reimagined for today. Saffron & Sage is my love letter to that heritage.
What makes your approach different?
I don't believe in fusion for fusion's sake. Every dish has a reason. We start with authentic flavors and techniques from the Levant, Iraq, and the Gulf, then we collaborate with local Chicago suppliers to source the best ingredients. A dish might pair lamb from a family farm with herbs from a neighborhood garden, or it might reimagine a Damascene recipe through the lens of Nordic cuisine. It's respectful, it's creative, and most importantly, it's delicious.
What has surprised you most about opening this restaurant?
The community. We have third-generation Arab-American families dining next to young couples discovering Middle Eastern food for the first time. We've hosted engagements, celebrations, and grief dinners. People come back not just for the food but for the space itself — it feels like home. That was the dream, and it's happening.
What's next for Saffron & Sage?
Right now, we're focused on perfecting what we do here. But I dream of a cookbook, maybe a second location, and eventually a cooking school where I can pass these traditions on to the next generation. For now, we're celebrating each night in this restaurant — each table, each dish, each story.