Cafe Rivkah opens in East Cobb with Mediterranean flair

As she built up a loyal clientele selling homemade artisanal baked goods at the Marietta Farmers Market, Vicky Savrin said some of her customers wanted to know where they could come and dine on her food.

“The response was really amazing,” she said, “but I said I have no other location.”

A former software developer who began baking as a hobby and turned it into a catering business, Savrin found her space in an East Cobb retail center that finally opened in March.

It’s called Cafe Rivkah, in the Pavilions at East Lake (2100 Roswell Road, Suite 2014). It occupies the former El Rincon space, and serves breakfast and lunch six days a week (7 a.m. to 3 p.m.).

The name comes from the Hebrew verb rabak, which means to mix or stir.

Savrin, a native of the Philippines who converted to Judaism for her husband, Philip Savrin, features a menu emphasizing Mediterranean and European dishes, as well as coffees and teas.

While there’s sit-down service at tables and booths, customers can also order online or by phone (678-402-5809) for takeaway.

Cafe Rivkah opens in East Cobb

The aim of her first restaurant business is to evoke a truly local feel in an East Cobb area that’s flush with breakfast and lunch spots, most of them regional and national chains.

“We don’t want to be big, big, big,” Savrin said. “We want to be a neighborhood place, a part of the community.”

She and her family live in Vinings, but attend Temple Kol Emeth in East Cobb.

On the menu are breakfast and lunch bagel options, a chicken schnitzel sandwich, and an Israeli breakfast favorite, shakshuka, a dish of poached eggs on top of tomatoes, peppers, garlic and onion.

Cafe Rivkah also offers salads, small plates, oats and avocado and egg toast (check the menus on the cafe’s Facebook page).

Savrin, who moved to the United States 26 years ago, learned the fundamentals of cooking from her grandmother, and her expanding tastes were influenced while serving as a missionary in India, Brazil and other countries.

Baking her own bread—including challah for French toast, croissants, doughnuts and puff pastries—is at the heart of everything she does.

“I’m mostly a baker,” she says.

But the idea of opening a cafe came from the observation that “I have a better chance of selling if I have more things to offer.”

The doughnut line is novel, and expansive. Flavors include pistachio, caramel popcorn, strawberry cheesecake and more.

Chef Nina Tarabay, who hails from Lebanon, runs the kitchen, and Savrin’s husband helps her on the business end.

“It’s a hard business,” she said. “But I have a very supportive husband.”

The catering business is growing as Savrin builds up the cafe.

Cafe Rivkah caters two meals a day for 120 children at a child development center in Druid Hills, empasizing the homemade freshness of the bread, and healthy meals that include fruits.

She’s also catering a Sunday Easter reception at nearby St. Catherine’s Episcopal Church.

Cafe Rivkah also has signed up to be a vendor at the Taste of East Cobb food festival in May.

“What I really want is for us to find the right flavor, the right combination for this community,” she said.

This slideshow requires JavaScript.

Get Our Free E-Mail Newsletter!

Every Sunday we round up the week’s top headlines and preview the upcoming week in the East Cobb News Digest. Click here to sign up, and you’re good to go!