sabzi will specialize in vegan and vegetarian cuisine from around the world. photo by adam rothbarth

First Look: Sabzi in The Grove

The Grove’s selection of international cuisine is about to expand as Sameem Afghan Restaurant owner Fahime Mohammad looks to open his new restaurant, Sabzi, in the former home of Iron & Rye at 4353 Manchester Ave., in mid- to late March. 

Mohammad said the name loosely translates to “greenery” or “vegetables,” which is fitting, as Sabzi will focus on vegan and vegetarian cuisine from several cultures. 

“[Sameem] connected me with a lot of people,” Mohammad said, “and taught me how to connect ideas together.”

He said he believes St. Louis’ current entertainment and technology boom – from the new MLS soccer stadium to The Foundry to the Cortex – has been responsible for growth in The Grove. “We’re all part of that. It’s like an ecosystem,” he said.

While an a la carte menu will be available for lunch and dinner, the centerpiece of Sabzi is a vegan/vegetarian buffet that will be available by reservation. Each seating will last around an hour, Mohammad said, allowing customers to “save time, eat a lot and eat fresh food.” Walk-ins will be welcome if there is space available.

Between the buffet and the regular menu, Sabzi will offer dishes like house-made veggie burgers, wraps, pizza, stuffed breads and sauteed vegetable dishes. Dips like guacamole, hummus and baba ghanoush will be available, as well.

The dinner menu will include a broad seafood section including fish like walleye, fried trout, salmon, shrimp and curried fish. Mohammad said the seafood menu’s centerpiece will be a shrimp and vegetable pasta.

Mohammad intends to offer a breakfast/brunch on weekends that will serve more Middle Eastern-style morning meals, which usually entail “a big table of fresh fruit, vegetables, baba ghanoush, hummus, Turkish coffee and even a veggie patty,” he said.

Beverages slated for Sabzi include hot drinks like tea and coffee, smoothies and fresh juice. Here’s a closer look at The Grove’s newest vegetarian/vegan restaurant.

Adam Rothbarth is the staff writer at Sauce Magazine.