 Zuzu doesn’t just tap into the tapas craze, it emulates the sensuality of the Andalusian experience. Size matters, but not just for cuteness’ sake like many wannabes in the small-plates game. Zuzu gets this; it embraces the challenge of encapsulating flavors in miniature both to reward and to inspire the next menu whim. The cuisine draws on some traditional tapas: a wedge of tortilla española, similar to a frittata of potatoes, served in a shrunken cast iron skillet with lemon aïoli; or marinated white anchovies on toast. It also weaves in Mediterranean and Latin American influences with dishes like piquillo peppers with nutty fregola pasta nibs, sweet corn and peanut mole; chilaquiles---crisp corn tortillas, savory pulled pork, poached egg and beans; and fork-tender flatiron steak with sweet garlic and jalapeño chimichurri sauce. The wine list offers local boutique choices, an impressive selection of Iberian wines, and some curious beers, too.
|
RESTAURANT AWARDS
We just published the 2012 edition of our annual restaurant issue, featuring the Top 40 Restaurants in the U.S. and much more. Check it out!
