If you find yourself wandering around the East Bank of downtown Sioux Falls, looking for something that isn't a burger or a steak, you'll eventually hit the 8th & Railroad Center. It’s a cool, industrial-looking spot. And right there, tucked between the boutiques, is Sanaa's Gourmet Sioux Falls SD.
Honestly? It doesn't look like much from the outside. But inside? It’s a different world.
Mustard yellow walls. Rainbow tapestries. The smell of saffron and toasted pine nuts hitting you the second you walk through the door. It feels less like South Dakota and more like a busy bazaar in Damascus. That’s because the soul of this place is Chef Sanaa Abourezk, a woman who basically single-handedly dragged the local food scene into the 21st century.
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The Chef Who Beat Bobby Flay (Sorta)
You've probably heard the name Sanaa Abourezk if you follow the James Beard Awards. She was a finalist for Best Chef: Midwest in 2023 and 2024. That’s a massive deal. We're talking the Oscars of the food world, and she’s running a counter-service joint in a Midwestern rail center.
But she’s not just "local famous." She’s been on Beat Bobby Flay. She’s been featured in The New York Times.
Sanaa isn't your typical chef. She’s a trained agricultural engineer with a master’s in nutrition. She studied at the Cordon Bleu in Paris and the Masha Innocenti school in Florence. Basically, she understands the science of food as much as the art of it. When she talks about "clean" food, she’s not using a marketing buzzword. She’s talking about zero trans fats, fresh ingredients, and recipes that make you feel energized rather than like you need a four-hour nap.
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What to Actually Order at Sanaa's Gourmet Sioux Falls SD
If it's your first time, the menu can be a little overwhelming. It’s heavy on Mediterranean staples, but everything is tweaked.
The lunch system is pretty straightforward: you pick a main and two sides.
- The Shish Tawook: This is the move if you want meat. It’s succulent chicken breast marinated in garlic and lemon. It usually comes with this vibrant orange sauce that people would probably drink if it were socially acceptable.
- The Fatayer: These are savory Middle Eastern pies. The spinach ones are great, but the falafel fatayer is a sleeper hit.
- The Spreads: Do not skip the hummus. It’s silken. Also, try the Muhammara. It’s a red pepper and walnut spread that’s sweet, smoky, and slightly spicy.
The most important thing to know is that this place is a paradise for dietary restrictions. Gluten-free? Almost the entire menu is safe. Vegan? You’ll have more options here than anywhere else in the state. Even the "bread" service has a gluten-free naan option that doesn't taste like cardboard, which is a minor miracle.
The Buffet Factor
On Friday nights and Saturday lunch, the restaurant switches to a 10-course buffet. If you’re a "try everything" person, this is your time to shine. It’s usually around $16-$20, which, given the quality, is a steal.
One thing people get wrong: they think Mediterranean means "spicy." It doesn't. Most of Sanaa’s food is focused on herbs—parsley, mint, sumac—rather than heat. If you want spice, you have to seek it out in the chutneys or specific spreads.
More Than Just a Lunch Spot
There’s a reason the community is so protective of Sanaa. She’s become a bit of a local hero, not just for the food, but for her heart. She’s an active member of José Andrés’ World Central Kitchen.
Whenever there’s a disaster—whether it’s a local flood or an international crisis—Sanaa usually hosts a fundraiser. She’ll donate 100% of the profits. We’re not talking "a portion of proceeds." We're talking every single cent. Over the years, she’s raised over $100,000 for various causes.
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When you eat at Sanaa's Gourmet Sioux Falls SD, you aren't just supporting a small business; you're supporting a one-woman humanitarian mission that happens to make incredible eggplant.
Common Misconceptions and Pro-Tips
A few things you should know before you go, because nothing ruins a lunch like showing up when the lights are off:
- Check the Hours: This isn't a late-night dinner spot. They are mostly a lunch operation. Monday through Friday, they’re usually open 10:30 to 3:00. Saturday is even shorter (11:00 to 2:00).
- The "Turbo Chef" Debate: Some people complain that certain hot items are reheated in a high-speed oven rather than cooked to order from scratch right that second. That’s because the kitchen space is tiny. The food is made from scratch every morning, but the final heat-up is fast-tracked. Honestly? It doesn't hurt the flavor, but it’s good to know if you're a stickler for "cooked to order."
- Buy the Book: Sanaa has written five cookbooks. If you like the food, buy the Vegetarian Mediterranean Cookbook. It’s designed so you can actually find the ingredients in a normal grocery store, even in a small city.
How to Get the Most Out of Your Visit
If you want the full experience, don't just grab a box and leave. Sit at one of the tables. Look at the art. If Sanaa is there—and she usually is—she might pop out of the kitchen to say hi. She’s remarkably accessible for a chef with her level of national recognition.
Your Actionable Next Steps:
- Plan for Friday Night: If you want the most variety, go for the Friday night buffet. It's the best way to sample the "secret" dishes that don't always make the daily lunch rotation.
- Mix Your Sides: Don't just get two scoops of rice. Pair a grain (like the Saffron Rice) with a cold salad (like the Tabbouli or the Cabbage and Radish salad). The contrast in temperature and texture is what makes the meal.
- Order the Orange Sauce: Whatever you get, ask if you can have a side of the signature orange sauce. It goes on everything.
Sanaa’s Gourmet remains a cornerstone of the Sioux Falls food scene because it hasn't changed its core philosophy in over twenty years: fresh, healthy, and actually made by people who care. It’s the kind of place that reminds you why local restaurants matter more than any chain ever could.