About Yaz's Table 

Our main focus is being a scratch, farm to table, kitchen. We pickle our own garnishes and source out local, fresh ingredients. Patrons will enjoy American classics with a flavorful Mediterranean twist. And don’t forget about our fun Craft Cocktails! 

“I called it Yaz's Table because the experience you get is just that, being at my table at home. I want to give my guests more than just a simple dining experience, I want them to feel welcomed coming in, trying foods that might surprise them with combinations of different flavors that they may not normally try. Food has always been fun for me. And who said that eating clean can’t be tasty?”

Yasmine made sure to include her background by adding a section on her menu dedicated to her mother, Maggie. “Momma Maggie's Corner” is the header of this section which includes her Mother’s homemade Egyptian Falafel, Tabbouleh, and Hummus. Yaz’s Table, a 50 seating Dining room, 25 seating Patio is excited to invite guests to a one of kind dining experience. 

“I designed the menu in a way that anyone with almost any dietary restriction can find something on the menu that they can enjoy. I know going out to eat is never an easy task for some. I am personally gluten-free, my little sister is a Pescetarian one day and a vegetarian the next (sometimes I wish she would just make up her mind!) Most of the time, one of us usually has to settle to accommodate the other when it comes to going out to eat. Here at my table, we do our absolute best to make sure that no one has to settle! That’s the fun part of being a scratch kitchen, where almost everything we do is made from scratch! So if we can do it, we will!”

Yasmine is excited to give you a taste of her home at Yaz’s Table in her beloved Abington.

We do not accept reservations; we run on a first come first serve policy. The largest party we are able to accommodate due to the size of our restaurant is a party of 6.  We do however have a modern waiting system that allows us to take your phone number and then text you when your table is ready. We also have our outdoor patio seating available  now in the summer! 

We do hope that you get to join us at our table :)

At Yaz’s Table, everything is made from scratch with fresh and often farm-sourced ingredients. Eggs are sourced from Lally Farms in Hanover, dairy from Thatcher Farm in Milton, and meat from several Rhode Island farms. The menu is designed to offer something for everyone, including those with dietary restrictions.

Owner Yasmine Zakhary’s parents came to the area from Egypt. “My mom cooks for an army,” shares Yaz. “When I was young, I’d gather our neighbors and bring them for dinner, and my mom would say our table wasn’t big enough. The name Yaz’s Table came from that and the concept of having food prepared as if your mom made it.”

Mediterranean flavors abound here. The Sultan, a signature dish, features short ribs prepared with Arabic spices and served over golden and sweet potato home fries and smoked bacon. It’s topped with a poached farm egg, hollandaise, and fried leeks. The hollandaise is infused with harissa, a smoky, spicy North African condiment.

Another favorite with patrons is the Super Green Omelet, which is made with egg whites, spinach, arugula, feta, tabbouleh, and roasted tomato, served with a side of chickpea salad.

According to Yaz, everyone loves Nutella in Egypt, and it’s found in two menu items—the Nutella Stuffed Banana Foster French Toast and the Mini Pancake Tacos filled with Nutella, fresh fruit, and house whipped cream.

Three benedicts also are available. One is served with basturma, which Yaz describes as “Egyptian prosciutto, and house pesto.” The others feature short ribs with a goat cheese spread and smoked salmon with dill cream.

For something different, Yaz suggests the Kofta Burger. Kofta is a traditional Egyptian marinade made with emulsified onions and Egyptian spices. The burger, made from grass-fed beef, is served with feta and crispy fried leeks. Other lunch-type options include short rib and grilled chicken sandwiches and a variety of salads and sides. The menu also includes a selection of craft cocktails, which change seasonally. A variety of mimosas and Bloody Marys are always available, such as an Egyptian rose petal mimosa made with pure Egyptian rose petal essence. Bloody Marys are made with house-infused vodka and Egyptian-spiced mix—both secret recipes.

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Lauren Diggin is a South Shore-based writer and aspiring locavore. She thoroughly enjoys visiting these four Mediterranean restaurants and hopes to visit the actual Mediterranean one day.