Zuzul coastal cuisine

It is nice to see a quality modern restaurant with great food and drinks in town. Great fish dishes. Great fried calamari not overly breaded or greasy. Love the outdoor patio and in October the temperature is zuzul coastal cuisine right.

Chef Gabriel Balderas is sharing his love and education for sustainable seafood at his newest Shreveport restaurant, Zuzul Coastal Cuisine. The menu is inspired by the culinary artist's Latin American upbringing and pursuit to educate and introduce diners to sustainable seafood. Balderas grew up in Tuxtepec, a city in Oaxaca, Mexico, embedded in mountains and surrounded by freshwater and rainforests. In Oaxaca, he spent many summers of his adolescent years swimming and fishing with his family at a nearby natural spring, Zuzul. The seafood caught was then prepared by his mother and grandmother and enhanced by other fresh ingredients native to the region. Many years later, the chef has resurfaced these memories, recipes, and lessons in seafood to open a restaurant in Shreveport.

Zuzul coastal cuisine

For its location and service layout I say that this place is great. Food was excellent and felt very welcoming. First time here. Had the poboy and it was wonderful. Wings were perfect as was chicken fried steak. Very nice location and probably THE nicest Johnny's on the planet. Pizza is typical Johnny's- very good! I would recommend two more TV's. One more in the big room with the picnic tables and one Search MapQuest.

Great food and drinks. Own or manage this property? Date of visit: December

It is nice to see a quality modern restaurant with great food and drinks in town. Great fish dishes. Great fried calamari not overly breaded or greasy. Love the outdoor patio and in October the temperature is just right. The dishes are a bit on My only complaints are the service; like many places nowadays, they seemed a bit shorthanded and we were overcharged an extra corking fee and another small extra side dish this was a larger group , so be sure to check your bill for accuracy!

All the dishes were 5 star. The owner and his crew have made Zuzul an awesome go-to place in spite of the strip mall like location. This particular area is quickly becoming a sanctuary for eclectic and forward thinking food offerings. Highly recommend Zuzul. Vegetarian options: nothing specific, but there are great choices. December Absolutely top notch place! The beef carpaccio, seafood ceviche, and crabmeat guacamole are all great appetizers. The pistachio crusted halibut was incredible.

Zuzul coastal cuisine

Chef Gabriel Balderas is sharing his love and education for sustainable seafood at his newest Shreveport restaurant, Zuzul Coastal Cuisine. The menu is inspired by the culinary artist's Latin American upbringing and pursuit to educate and introduce diners to sustainable seafood. Balderas grew up in Tuxtepec, a city in Oaxaca, Mexico, embedded in mountains and surrounded by freshwater and rainforests. In Oaxaca, he spent many summers of his adolescent years swimming and fishing with his family at a nearby natural spring, Zuzul. The seafood caught was then prepared by his mother and grandmother and enhanced by other fresh ingredients native to the region. Many years later, the chef has resurfaced these memories, recipes, and lessons in seafood to open a restaurant in Shreveport. The menu consists of fresh, sustainable cuisine inspired by coastal Latin America. There is a balance of popular classics and lesser-known dishes.

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The additions of a wooden roof and railings will provide protection and privacy for outside diners. Ask Mizong about Zuzul Coastal Cuisine. Traveller rating. Reviewed October 22, Lunch and dinner with family. The hospitality is good out on the patio. I have to say that both dishes were good, but not great. Sandra D. Share your experiences! However, fried fish, shrimp and calamari are available. The handcrafted square tables add to the natural, rustic vibe. To further ensure freshness and quality, many items are made in house and from scratch, using whole ingredients, he said. My only complaints are the service; like many places nowadays, they seemed a bit shorthanded and we were overcharged an extra corking fee and another small extra side dish this was a larger group , so be sure to check your bill for accuracy! Fish and chips are also on the menu as well as sandwiches and soups. My wife and I had lunch here this past weekend.

By creating an account, I agree to the Terms of service and Privacy policy. T T he history of Zulu cuisine goes back to an era where traditions and values were important elements to the Zulu identity. Zulu cuisine is still very much influenced by tradition and its celebration of history and a commitment to culture.

Got to dine on the patio, which was pretty nice. My wife and I had lunch here this past weekend. Date of visit: February Don't remember what the dessert was, but it was something like chocolate mousse and it was fabulous. Fish and chips are also on the menu as well as sandwiches and soups. The seafood caught was then prepared by his mother and grandmother and enhanced by other fresh ingredients native to the region. Zoom in to see updated info. For instance, a lobster bisque will be made by cooking the body of a lobster in a stockpot then grinding it into a soup. Balderas grew up in Tuxtepec, a city in Oaxaca, Mexico, embedded in mountains and surrounded by freshwater and rainforests. Eating places. The hospitality is good out on the patio. I have to say that both dishes were good, but not One season special he plans to introduce is Stone Soup, a dish native to Oaxaca.