Zasu
Restaurant · Mid-City ·
Chef-driven seafood eatery with creative Gulf Coast dishes
Chef-driven seafood eatery with creative Gulf Coast dishes
"Set in an easy-to-miss cottage in Mid-City, I found an elegant oasis with a sleek dining room where Chef Sue Zemanick’s tightly edited menu focuses on seafood and French technique. Two perfectly seared scallops arrive in a scallop shell with Thai chile-lime butter and watermelon radish for a refreshing opener, while tilefish on Swiss chard with sweet potatoes and beach mushrooms in a beurre blanc is a satisfying main; I finished with the warm peach cake served with vanilla yogurt sauce." - The MICHELIN Guide
"Tucked in an easy-to-miss Mid-City cottage, I found an elegant oasis with a sleek dining room of wood floors, dark green walls and gold tones, where Chef Sue Zemanick serves a tightly edited, seafood-forward menu that blends local flavors with French technique—highlights include two perfectly seared scallops in a Thai chile-lime butter with watermelon radish, tilefish on Swiss chard with sweet potatoes and beach mushrooms in a beurre blanc, and a warm peach cake with vanilla yogurt sauce to finish." - The MICHELIN Guide
"Set in an easy‑to‑miss Mid‑City cottage, I found Chef Sue Zemanick’s elegant oasis with a tightly edited menu focused on seafood and French techniques—perfectly seared scallops served in a scallop shell with Thai chile‑lime butter and watermelon radish make for a refreshing opener, tilefish arrives on Swiss chard with sweet potatoes and beach mushrooms in beurre blanc, and the warm peach cake with vanilla yogurt sauce is a satisfying finish." - The MICHELIN Guide
"Recognized with one Michelin star in the South guide, signaling “High-quality cooking, worth a stop.”" - Henna Bakshi
"Don’t be misled by the quaint little Mid City building that holds Zasu. Sue Zemanick’s restaurant is a fine dining powerhouse delivering dynamic, contemporary American cuisine with an emphasis on Gulf Coast produce and seafood. James Beard Award-winning Zemanick wows with intricate preparations of duck and mortadella tortellini with wild mushrooms and citrus poached Gulf shrimp with red and gold beets and pickled chiles." - Beth D’Addono