Chef Alon Shaya’s Knockout Safta 1964 Closes at the End of the Year

Jelleaux. | Safta 1964 Serving a standout dessert, one of Las Vegas’s best pop-ups is closing One of Las Vegas’s best pop-up restaurants will close at the end of this year, following a short residency at the Wynn Las Vegas. In April, James Beard Award-winning chef Alon Shaya opened a 1960s-themed spin-off of his Denver restaurant, Safta. After nine months of serving super smooth hummus, fluffy pitas, and an elaborate spin on Jell-O desserts, Safta 1964 will close at the end of December. “We loved being a part of the Las Vegas community and are so appreciative of the locals and visitors who supported us,” Shaya told Eater Vegas in a statement. The Safta 1964 pop-up’s last day will be December 31, when it will host a New Year’s Eve send-off with family-style dinners of salatim, falafel, ora king salmon — and that super smooth hummus. Shaya had initially announced plans to open a Las Vegas restaurant in 2022, in the 14,000-square-foot space that used to be the Wynn’s Intrigue nightclub. The chef later revised his plans — bringing his Mediterranean-style Safta to Las Vegas as a temporary residency, instead. Taking over midday restaurant Jardin in the evening hours, Safta 1964 marries vibrant and spiced plates of salatim and branzino paprikash with a romanticized version of the era in which his grandmother grew up — with all the charm, style, and flavors of the 1960s. Matthew Kang Branzino Paprikash at Safta 1964. Set in the plant-filled dining room, dishes of bright, herby falafel are plated with creamy tahini, spicy zhoug, and tangy amba. Layers of crispy eggplant are stacked between caramelized tomato and goat cheese. And pomegranate-braised lamb shanks are tender and savory, served over almond tabbouleh. Plates of salatim are ferried to tables with little bowls of labneh and baba ghanoush, prime for slathering on thick pita bread. The hummus is a standout — blended and then topped with spicy lamb ragu and crunchy chickpeas for texture. Wynn Las Vegas Hummus with lamb ragu at Safta 1964. The Jelleaux dessert has become one of Las Vegas’s most unique ways to punctuate a meal. A three-tiered mold of jiggly multi-color gelatin gets the wedding cake treatment — its red cherry, green lime, and creamy yogurt layers sliced tableside on a floral-bedecked trolley and dressed with creme fraiche, dried coconut, and fruit cocktail. Wynn Las Vegas Salatim at Safta 1964. Shaya is no stranger to Las Vegas. After graduating from culinary school in 1998, the chef interned at Napa at the Rio All-Suite Hotel and Casino. “Working with the Wynn team — and coming back to cook in Las Vegas after 25 years — was a dream come true,” Shaya told Eater Vegas. There’s no word yet on if he will revitalize those plans to take up residency in Las Vegas on a more permanent basis. Safta 1964 Jelleaux at Safta 1964.

Dec 17, 2024 - 05:00

Chef Alon Shaya’s Knockout Safta 1964 Closes at the End of the Year

A mold of three-color jello on a service cart. — Jelleaux. | Safta 1964

Serving a standout dessert, one of Las Vegas’s best pop-ups is closing

One of Las Vegas’s best pop-up restaurants will close at the end of this year, following a short residency at the Wynn Las Vegas. In April, James Beard Award-winning chef Alon Shaya opened a 1960s-themed spin-off of his Denver restaurant, Safta. After nine months of serving super smooth hummus, fluffy pitas, and an elaborate spin on Jell-O desserts, Safta 1964 will close at the end of December.

“We loved being a part of the Las Vegas community and are so appreciative of the locals and visitors who supported us,” Shaya told Eater Vegas in a statement. The Safta 1964 pop-up’s last day will be December 31, when it will host a New Year’s Eve send-off with family-style dinners of salatim, falafel, ora king salmon — and that super smooth hummus.

Shaya had initially announced plans to open a Las Vegas restaurant in 2022, in the 14,000-square-foot space that used to be the Wynn’s Intrigue nightclub. The chef later revised his plans — bringing his Mediterranean-style Safta to Las Vegas as a temporary residency, instead. Taking over midday restaurant Jardin in the evening hours, Safta 1964 marries vibrant and spiced plates of salatim and branzino paprikash with a romanticized version of the era in which his grandmother grew up — with all the charm, style, and flavors of the 1960s.

A filet of branzino on bright orange curry sauce. — Branzino Paprikash at Safta 1964.

Set in the plant-filled dining room, dishes of bright, herby falafel are plated with creamy tahini, spicy zhoug, and tangy amba. Layers of crispy eggplant are stacked between caramelized tomato and goat cheese. And pomegranate-braised lamb shanks are tender and savory, served over almond tabbouleh. Plates of salatim are ferried to tables with little bowls of labneh and baba ghanoush, prime for slathering on thick pita bread. The hummus is a standout — blended and then topped with spicy lamb ragu and crunchy chickpeas for texture.

Hummus with oil on a red tray with a red radio. — Hummus with lamb ragu at Safta 1964.

The Jelleaux dessert has become one of Las Vegas’s most unique ways to punctuate a meal. A three-tiered mold of jiggly multi-color gelatin gets the wedding cake treatment — its red cherry, green lime, and creamy yogurt layers sliced tableside on a floral-bedecked trolley and dressed with creme fraiche, dried coconut, and fruit cocktail.

A selection of dips on a cake stand on a hot pink background. — Salatim at Safta 1964.

Shaya is no stranger to Las Vegas. After graduating from culinary school in 1998, the chef interned at Napa at the Rio All-Suite Hotel and Casino. “Working with the Wynn team — and coming back to cook in Las Vegas after 25 years — was a dream come true,” Shaya told Eater Vegas. There’s no word yet on if he will revitalize those plans to take up residency in Las Vegas on a more permanent basis.