Saffron De Twah

Saffron De Twah Award-winning halal modern Moroccan bistro. Sustainability, hospitality, community, excellence.
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It is with a heavy heart that we need to announce the extended closure of Saffron De Twah. Please keep Chef Omar in your...
08/12/2026

It is with a heavy heart that we need to announce the extended closure of Saffron De Twah. Please keep Chef Omar in your prayers as he heads into surgery and physical therapy after sustaining multiple injuries. We will share updates as they are available. Our whole team is grateful for your patronage, support, and, love.

This weeks tasting menu will feature a bounty from farmer Danny Lutz Course 1Cucumber noodles in a peanut and pommegrana...
08/04/2026

This weeks tasting menu will feature a bounty from farmer Danny Lutz

Course 1
Cucumber noodles in a peanut and pommegranate dressing

Course 2
Fasoolia
French stringless green beans heirloom tomato broth roasted chicken

Course 3
Fried green tomatoes with buttermilk labneh crab

Course 4
Zuchini fritters

Want to watch Thursdays match with us?! We will be playing the game at our sister restaurant located at 4626 3rd Avenue...
07/08/2026

Want to watch Thursdays match with us?! We will be playing the game at our sister restaurant located at 4626 3rd Avenue Detroit MI.

đź“Ł Reservations Are Back at Saffron De Twah!We've partnered with SevenRooms to create a seamless reservation experience f...
06/17/2026

đź“Ł Reservations Are Back at Saffron De Twah!

We've partnered with SevenRooms to create a seamless reservation experience for our guests.

While we'll always do our best to accommodate walk-ins, our dining room is intimate and fills up quickly. To guarantee your table and avoid the wait, we highly recommend making a reservation before your visit.

Whether you're joining us for a date night, celebrating with friends, or simply craving your favorite tagine, reserving your table is now easier than ever.

✨ Reserve ahead.
✨ Skip the uncertainty.
✨ Let us focus on what we do best—hospitality.

We can't wait to welcome you to the table.

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. đź–¤

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.

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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