Wow, just Wow!! This is one of those places where you’re planning your next visit before you’ve completed your entrée!  Owned by James Beard Award winning chef, Sue Zemanick, Zasu opened on New Year’s Eve 2018 in a quaint little cottage, decorated in art deco fashion with a comforting hue of green lining the walls. As you enter the restaurant, you come upon a tiny bar, manned by an extremely talented mixologist creating craft cocktails in his own unique fashion. The restaurant was bustling with patrons, seemingly happy with their current situation—couples enjoying each other’s company, girlfriends laughing hysterically, and groups of friends celebrating the end of a busy work week. Upon first glance at the menu, I knew we were in for a flavorful treat!

Our meal began with Grilled Baby Octopus and Artichoke/Goat Cheese Agnolotti.  If you’ve experienced eating octopus, you’ll know that it can be quite rich in flavor.  This dish had a perfect portion of baby octopus, grilled to perfection, balanced with the delicate flavors of the baby potatoes, fennel, roasted peppers and salsa verde.  The agnolotti (flattened pasta folded over a filling of vegetables/cheese/meat) was wonderfully crafted with a hint of lemony deliciousness, topped with morsels of crispy sunchokes. Both portions were perfect for sharing. We also shared a cup of the Soup du Jour, Lobster Bisque, which consisted of small chunks of sweet lobster meat in a beautifully rich, perfectly seasoned creamy broth.  Our entrees consisted of the Sautéed Halibut (white, flaky, mild) and Roasted Chicken Breast, which were both spot on! We completed our meal with the Warm Olive Oil and Cornmeal Cake topped with satsumas and almonds, iced with mascarpone—the perfect amount of sweetness!  Call a couple of weeks in advance for reservations. If you’re a party of two, you may get lucky, like we did, with a last minute call.

Address 127 N. Carrollton Ave New Orleans, LA 70119
Phone (504) 267-3233


Submit your review

Create your own review

Average rating:  
 0 reviews
Share this post on: