Saha Arabic Fusion Restaurant

The Scene
Beyond the hotel lobby is an elegant, rectangular-shaped dining room dominated by cherry red chairs, leather banquettes and candles flickering atop cream-clothed tables. A four-seat bar is tucked into a far corner. Middle Eastern music tiptoes through the space as light pours through a stained glass section of the ceiling, illuminating framed photos of Yemen and Tibet. Bubbly waitresses sport head-to-toe black with colorful waist wraps.

The Food
Chef Mohamed Aboghanem prepares the Yemeni cuisine of his childhood with a subtle Cal-European accent. Expect dishes that are simultaneously sweet and savory. Layers of flaky phyllo support an artichoke-spread pizza loaded with goat cheese, roasted figs and eggplant, while shredded phyllo is sprinkled atop sushi-grade ahi that's lightly breaded and complemented by a walnut relish. Enticing entrees include the "yemmy chicken" and the braised lamb shank that's intricately spiced with saffron, ginger and cinnamon. This gigantic on-the-bone offering looks like something Frd Flintstone would wolf down.