I’ve followed Waleed Ogbah since he first started a pop-up in the same building as The Vancouver Sun, serving Yemenese food on weekends, in a coffee shop that operated only on weekdays. That was in 2017.
Since then, he’s grown Saba Foods, into a flourishing restaurant. It had moved around few times before settling in South Granville, in the elegant former West restaurant location. The stars of the menu have always been the lamb and chicken haneeth, slow braised and succulent. But he’s added another — the tomahawk steak. “If you asked for a knife, it means we didn’t do a good job,” he said of the haneeth when I first interviewed him.
The other Saba strength is the warm hospitality, filtering down from Ogbah. Less