On 3rd March 2016, we opened the doors to our new restaurant; Saba Baggot Street. We took our time choosing the location. The energy of this bustling business street spoke to us!
There’s a great sense of community here. Clarendon Street shares a similar magic. We’re excited to dish up a new flavour of Saba to you. Our Thai chefs have a phrase to describe this well; “Same, same but different!”. Owner Paul Cadden tells us what you can expect…
Head chef Taweesak Trakoolwattan (Tao) with Paul Cadden
What’s the same and what will be different?
Owner Paul Cadden tells us about the ‘Saba Way’.
Saba Baggot Street will have all of the Saba qualities that customers have come to know and love us for – delicious Thai and Vietnamese food, award-winning cocktails, great atmosphere and top quality service. None of that will change. If we were to remove any of those elements, it wouldn’t be Saba. But the space and décor are different and while the menu includes all of the favourites, there are also new dishes, cocktails and wines.
Head chef Taweesak Trakoolwattan (Tao) has created new authentic recipes, using the best of Thai, Vietnamese and Irish ingredients. The team of 30 includes 7 of the original team whom have worked in the Clarendon Street restaurant for the last ten years. All have worked or trained in Saba, guaranteeing the same great Saba experience Dublin diners have come to know and love.
Different shapes and sizes
While the Baggot street premises is a different shape and size (Saba Baggot Street is a 75-seater restaurant while Saba Clarendon Street seats 140) it is fitted out in the same style as Saba Clarendon Street – rich leather mixed with Buddha orange seating, dark timber floors and tables, beautiful big glass frontage.
The Saba way
The philosophy remains the same: authentic recipes using the best of Thai, Vietnamese and Irish ingredients. Weekly key herbs and vegetables arrive from Bangkok and we import our key ingredients like coconut milk, fish sauce and herbs.
Supporting Irish is important to us – all of our chicken and beef is Irish.
All of our most popular dishes and cocktails are included on the menu. Tao has also created some new dishes.
- Stir fried tiger prawns with garlic served with mixed seaweeds salad, wakame beans and sesame seeds.
- Grilled marinated chicken fillet with red curry paste, kaffir lime leaves, and lemongrass. Served with mango, mints, pomegranate, shallot, chilli, rocket salad and red wine vinegar dressing.
- Grilled lemongrass rib eye steak 10oz ** (SS)(SF) With Asian slaw – white cabbage, red cabbage, green papaya, chilli crush, fried shallots, cashew nuts and tamarind palm sugar sauce.
- Crispy seabass fillets with Thai herbs – ginger, lemongrass, lime, shallots, kaffir lime leaf, mints, cashew nuts, birds eye chilli and chilli paste in oil lime dressing.
- ‘Crave a Caveman’ – following on from the popularity of our ‘Caveman’ Paleo-friendly dishes.
- Our award winning bar manager Karim has created new cocktails which are using natural sweeteners.
Saba means means ‘Happy meeting place’ in Thai. We can’t wait to welcome you to our second home.
As Paul says; “I love walking into the restaurant on a busy night and soaking up the buzz – the chatter, fun and laughter, the clinking of cutlery and glasses, the beat of the music – people truly having a happy time.”
In our next post, we’ll show you some photos of the hard labour and fun that went into building the restaurant!
In the meantime, book a table online to visit Saba Baggot Street!