Saffron De Twah

Saffron De Twah Award-winning halal modern Moroccan bistro. Sustainability, hospitality, community, excellence.
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Originally, bruschetta was peasant food — a way for olive farmers to test freshly pressed olive oil during harvest seaso...
05/13/2026

Originally, bruschetta was peasant food — a way for olive farmers to test freshly pressed olive oil during harvest season. They would toast stale bread over a fire, rub it with garlic, drizzle it with new olive oil, and add salt. That’s the core of traditional bruschetta.

A lot of Mediterranean cultures have similar concepts because it’s fundamentally about using old bread, olive oil, fire, and seasonal ingredients — the same philosophy behind dishes across Palestine, Morocco, Greece, and the Levant too.

This is this weeks special. A fresh taktouka, whipped feta, pomegranate molasses, flaky salt all atop freshly toasted bread in olive oil.

Available Friday till sold out

This Mother’s Day… we’re doing something a little different.On my last trip overseas with my grandmother, we found this ...
05/04/2026

This Mother’s Day… we’re doing something a little different.

On my last trip overseas with my grandmother, we found this spot on the coast. No menu chasing you. No pressure. Just a table that kept filling itself—salads, breads, dips… all coming out endlessly. You sat, you talked, you slowed down. And if you wanted more, you added a main dish or two for the table. Everything shared. Everything intentional.

It wasn’t just a meal… it was a feeling.

So this Sunday, we’re bringing that to Saffron.

From 11am–4pm
$28 per person | $15 for kids under 10

An abundant spread of salads, fresh breads, and dips to start—then the option to add on mains, all served family-style. The way it’s meant to be. The way food connects us.

Because at the end of the day, this holiday isn’t about brunch reservations or check averages… it’s about the women who built us. The ones who fed us before we even knew what feeding meant.

My mom. My sisters. My grandmother.
The lessons, the sacrifices, the love poured into every meal and every moment.

This one’s for them.

The new crispy beef tagine has been hitting different.This one’s our take on a traditional beef tfaya… but you know we d...
05/03/2026

The new crispy beef tagine has been hitting different.

This one’s our take on a traditional beef tfaya… but you know we don’t leave things alone.

Crispy, velveted beef layered in saffron, ginger, and cinnamon. Sweet, slow-caramelized onions and raisins bringing that depth. Quail eggs, pickled peppers for balance. All of it sitting on top of our charmoula couscous with seasonal vegetables.

It’s familiar… but it moves a little differently.

This one’s a must.

Today hit different.We opened these doors on this day in 2019… on faith, on instinct, on a belief that our story mattere...
04/19/2026

Today hit different.

We opened these doors on this day in 2019… on faith, on instinct, on a belief that our story mattered.

I walked into the kitchen early this morning… no noise, no tickets, just me and the weight of it all. Started going through old photos and before I knew it, I was standing there on the edge of tears.

This place… it gave me everything.

My first restaurant wasn’t just a business—it was a culmination. An 11-year-old kid in his parents’ kitchen… to fine dining across the world… to finally putting my voice, my story on a plate.

And then a conversation this morning put something into perspective in a way I didn’t expect.

It felt like this:

Like being the best in the world at one point. Like being the Michael Jordan of your era…
and now you’re 42, suited up with the Washington Wizards. Still good. Still dangerous. Still better than most. But you know… you know what your peak looked like. You know what you were capable of.
And no matter how hard you push, you can’t move the same way you did in your 20s.

That realization will mess with you if you let it.

But the response I got back… it grounded me.
You’re not supposed to be that anymore.
You’re supposed to move differently now.
Appreciate different things.
Chase different goals.
No one stays at the peak forever. That’s not how greatness works.
Real greatness… is evolving.
It’s building on what you did, not trying to relive it.
What you were doesn’t define you.
What you continue to do does.
You’re not some story stuck in the past.
You’re not reliving old highlights.
You’re still writing it.

And maybe this chapter…
looks different, moves different, feels different…
…but it might end up being just as powerful.

We’re still here.
Still growing.
Still writing.

Happy Birthday to the place that changed my life. 🖤

New Menu ItemOur crispy beef tagine A play on silk road techniques with a traditional beef and tafaya tagine. Velveted b...
04/12/2026

New Menu Item

Our crispy beef tagine

A play on silk road techniques with a traditional beef and tafaya tagine.

Velveted beef, carmelized onion and raisin in beef stock and tallow perfumed with saffron and this spring menus celebrated ingredient ginger. Adorned with cilantro toasted almonds quail egg and pickled mini bell peppers.

And of course this all goes on top of our signature cous cous and vegetables tossed in green charmoula.

This weekend was something special.As we close out today, I just want to give a huge thank you to all the artists, creat...
03/29/2026

This weekend was something special.

As we close out today, I just want to give a huge thank you to all the artists, creators, and visitors who came through for .
The energy, the conversations, the stories—everything about it reminded me why we do this.

To create space.
To connect.
To break bread with people who see the world a little differently.

Y’all weren’t just guests… you were inspiration.

03/20/2026

If you gotta eat on the east side, Saffron is the place. Last night we got to host 33 students from and they were a blast.

Private events are available.

A shawarma bracket is crazy work… but I love it 😂 Detroit got real hitters on here — no debate. But let me be biased fo...
03/18/2026

A shawarma bracket is crazy work… but I love it 😂

Detroit got real hitters on here — no debate.

But let me be biased for a second…

This same Cauliflower Shawarma Batbout y’all do not see in this bracket was named one of America’s Top 10 Sandwiches.

Not “top 10 vegan.”
Not “top 10 Middle Eastern.”

Top 10. Period.

And we did it with cauliflower.

Crispy outside. Tender inside.
Herb tahini, sumac onions, fresh crunch… all inside pan-fried Moroccan bread that the then free press critic said was so good you could eat it stuffed with rocks.

No shortcuts. No watering it down.
No trying to make it make sense to anyone but us.

Because here’s the truth…

Shawarma isn’t one thing.
And most people still don’t even realize that.

So yeah — call it bias.

But if you’ve had this sandwich…
you already know how your bracket ends 😏

If you haven’t…
Friday through Sunday only at

313 Day Special 🌼🍋Warda means “flower” in Arabic.A flower blooms quietly… but when it does, it changes everything around...
03/13/2026

313 Day Special 🌼🍋

Warda means “flower” in Arabic.

A flower blooms quietly… but when it does, it changes everything around it.

That’s exactly what this drink did.

Six years ago when we started The Twisted Mitten, Warda Lemonade was just something simple I made that reminded me of home. Fresh lemonade infused with orange blossom flowers — floral, sweet, bright, and refreshing in a way that stops you mid-sip.

What happened next....

It blossomed into the most famous drink on the truck.

Six years later it’s still the #1 most ordered drink on our menu. Thousands of cups later and people still ask for it by name.

Today feels like the perfect day to celebrate that.

For 313 Day — Warda Lemonade is $3.13 all day.

A little Detroit pride.
A little Arab heritage.
One drink that continues to bloom.

Come grab one and celebrate the 313

DrinkDetroit Saffronites

02/21/2026

A video of saffron — the most expensive spice in the world — blooming slowly in ice is just here to hold your attention while I tell you a story that crossed my mind today.

When we first opened, it was Ramadan 2019.

Back then, was the food critic for the . He walked into Saffron and it was the first time I’d ever met him. He placed his order, smiled politely, and headed off to Belle Isle to eat our wares.

And I remember standing there… nervous in a way only chefs understand.

I couldn’t taste a single dish before it went out. I was fasting. If you’re a chef, you know how taboo that feels. No seasoning check. No last spoon. Just faith.

But God works in mysterious ways.

That day blossomed into a friendship with an incredible human who now leads . And somehow, that tiny moment — that quiet Ramadan service — became part of a much bigger story.

Saffron went on to earn James Beard foundation
Write-ups in magazines and journals.
TV spots on Food Network.
Highlights on Eater
A nod in the Michelin Green Guide.

But none of that was visible in that moment.
It was just a fasting chef, a hopeful team, and a critic walking out the door with takeout.

All this to say…

Sometimes the bloom happens beneath the ice.
Sometimes your biggest moments are growing in silence.
Sometimes faith tastes better than any spoon test ever could.

Keep showing up. Keep believing. Keep cooking.
Your saffron is blooming too.

Address

7636 Gratiot Avenue
Detroit, MI
48213

Opening Hours

Monday 11am - 8pm
Friday 11am - 9pm
Saturday 12pm - 8pm
Sunday 11am - 8pm

Telephone

+15863596138

Website

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