Bringing in influences from Lebanon, Israel, Turkey, Egypt, Syria, and Jordan, Zou Zou’s is the perfect place for an outdoor meal. With a Mediterranean vibe on your plate, and around you stunning umbrellas and lounge chaises to dine on, there’s a fabulous upscale charm that makes you think maybe, but only maybe, you’re by the Sea yourself.
What better way to start off your brunch in the Mediterranean (mentally) than a classic, Crispy Latkes, and the Zou Zou’s Dip Tower for the table?
Latkes, also known as potato pancakes, are a popular dish in Jewish cuisine, particularly during Hanukkah, but they are enjoyed year-round as well, especially in New York City. These crispy and savory pancakes are made from grated potatoes mixed with other ingredients and then fried until golden brown. The result is a delicious and comforting treat with a crispy exterior and a soft interior. Not quite like a hash because of the way the potatoes are prepared beforehand and the shape, I love having these as a variance to the typical side of potatoes that goes with a brunch. Perhaps excess here, I mention them because who doesn’t love fried potato served in any form (seriously — only 0.8 percent of Americans say they don’t heart french fries, according to National Today’s recent survey)?
Moving to what most people may associate Mediterranean food with- hummus, tabouleh, and perfect pita for dipping. The countries of the area have mastered the art of the dip. Pictured below you see the: Apricot Whipped Ricotta, Black Garlic Chickpea, Smoked Carrot, Roasted Eggplant, Green Tahini. Each one as beautiful individually as they are coming together when the tower is served, I could not wait to try some of these. Served along with crudité and pita chips, I could have had the whole thing to myself.
Front and center you see the Black Garlic Chickpea hummus. Imagine the rich and earthy aroma of roasted black garlic infused with chickpeas’s nutty, creamy goodness. Hummus is best simple but adding a bit of complexity doesn’t hurt. The tahini and roasted garlic are a common addition to the classic hummus experience, great for those who love hummus and for those who appreciate a layer of depth and sophistication in their culinary delights.
Moving clockwise, Smoked Carrot dip. Rich and velvety, with a beautiful hue, smoked carrots are complimented by tahini. The smokiness from the charred carrots creates a warm aroma, while the carrots themselves lend a natural sweetness. Complemented by the creaminess of tahini, the dip takes on a delicate nuttiness that rounds out the profile. This was a new dip for me and one I enjoyed. Not my favorite, but not my least, it is a great way to enjoy the vegetable and with some pita bread.
Speaking of favorites, on to the one that was- the Apricot Whipped Ricotta. Lucious, sweet, and creamy- mixing ricotta with a stone fruit is absolutely brilliant! Whipped ricotta undergoes a whipping process that incorporates air, resulting in a fluffier consistency, so it is smoother, creamier, and lighter in texture than ricotta. This lighter texture enhances the mild and slightly sweet taste. Then the gentle tang of apricots is perfect culinary chemistry with a dairy product. Apricots have a naturally sweet and slightly tart flavor profile that complements the mild and creamy taste of dairy products like ricotta. The contrast between the fruity brightness of apricots and the subtle richness of dairy is so enjoyable as is. Make it dip-able and there is a clear winner.
Roasted Eggplant dip is just as popular of a food as hummus, although less common here in America. The star of the show, you guess it, the roasted eggplant lends its smoky depth and velvety texture to the dip. In the roasting process, the eggplant’s natural sweetness is heightened and tenderness comes through. I personally do not like the taste of eggplant in any way. Not in Italian cooking, covered in cheese, even frying it does not help me. I find its texture mushy and taste lackluster. While tahini and herbs help add other flavors, I had one swoop and knew immediately I should not waste this dip on me.
Last to try, Green Tahini. Which is, a white foam? The last dip on the platter was by far the most interesting. By process of elimination only did I realize this foamy dish was actually green tahini. Once you sink pita into the bowl, you realize a green layer does lie underneath! Intriguing and familiar all at once, the nuttiness you know from tahini plus a mixture of herbs you’ve eaten your whole life but cannot put your finger on in the moment all come through. A hint of citrus—perhaps from a spritz of lemon or a drizzle of tangy sumac—adds a zesty twist that balances the richness of the tahini and herbs. Salty (is the foam white salt?) and vibrant at the same time, I can’t tell if I actually did not like this dip or was obsessed with it completely. I guess the fact that there was not a lick left answers that question.
While I could live off dips, vegetables, and bread, the lunch menu is full of mouth-watering dishes. Ultimately, I went with the Filet Mignon Fattoush but others included Yemeni Au Poivre Kebab, Our Manti, and Zou Zou’s Lobster Cobb. Everything sounded so interesting. Lots of meats that you know are heavily seasoned or marinated served with plenty of vegetables, prepared all sorts of ways.
I’ll start with French Fries seasoned with lemon and thyme. I call out the sides when they deserve to be called out. Fries are meant to be delicious no matter what, you can really only mess them up if they are soggy. You hopefully saw the stats above. But these are twisty, full, and fried lightly. The union of lemon and thyme on fries is nothing short of magical. It transforms the ordinary into the extraordinary, turning a simple side dish into a star. The citrusy vibrance of lemon enlivens the earthy richness of thyme, while thyme’s grounded and warm essence tempers the zing of lemon. Let’s just say I ended up eating the entire order that was meant to share, by myself.
Fattoush is said to come from Northern Lebanon and is essentially a “bread salad,” thanks to the crispy pita bread bits traditionally served in it. Different from tabbouleh in that the ingredients are not finely chopped, but more like a traditional salad, the Filet Mignon Fattoush is one of those dishes that satisfy anyone (non-Vegetarian). So hearty, rich in flavors, full of fiber, I love how filling and full this salad is. Starting with the aforementioned bread and ending with the centerpiece of the dish, the filet mignon itself.
Renowned for its tenderness and flavor, the filet mignon is expertly prepared to retain its succulent quality. Even though it is cut, each piece comes tender, seared to perfection and retaining its juiciness. Hidden below the steak, the salad provides a refreshing contrast to the richness of the meat. Served in the typical style, this Lebanese salad features fresh ingredients like crisp lettuce, cucumbers, tomatoes, and radishes. A sprinkling of sumac, a tangy and citrusy spice common in Middle Eastern cuisine, adds depth to both the filet mignon and the salad. Add the finishing touch of sweet and tart pomegranate molasses and you have a perfect combination of succulent meat, vibrant salad, crunchy pita chips, and thoughtfully chosen spices. A hearty, healthy brunch pick, without any of the guilt brunch meals can have.
As beautiful as the outside is, the inside is just as visually appealing. A large wood frame door leads to a lush and luxurious indoor that is perfect for late night drinks, a dinner date, or catchup with the girls. If you’re looking for an amazing ambiance, stellar presentation, and delicious cocktail list, step right through these doors:
