The tuna crudo showcases Chef Zemanick's philosophy of letting fresh ingredients speak for themselves — melt-in-your-mouth slices of raw tuna accented by the buttery richness of Castelvetrano olives and the savory crunch of fried capers. It's a restrained but flavorful opener.
Tips from diners
This is often the opening course on the tasting menu — a perfect introduction to the restaurant's refined approach.
Two perfectly seared scallops are served in a Thai chile-lime butter with fresh watermelon radish — a dish that balances heat, acidity, and sweetness while highlighting the natural brine of the Gulf scallops.
Tips from diners
The scallops are cooked to precision — ask about the sourcing if you sit near the kitchen or counter.
The dessert menu changes with the season, but the warm peach cake (when available) is a showstopper — fresh peaches prepared simply and paired with a tangy vanilla yogurt sauce that cuts through the sweetness.
Tips from diners
Save room for dessert — the seasonal preparations are worth the commitment to the meal.
The tilefish is a sustainable local fish that Zemanick features to support regional fishing. The fillet is tender and delicate, finished with a classic beurre blanc and accompanied by carefully prepared vegetables that add color and texture without overwhelming the fish.
Tips from diners
If you're not sure about a particular fish, ask your server — Chef Zemanick is passionate about her sourcing.
The tasting menu is the best way to experience Chef Zemanick's vision — a carefully curated progression of dishes that tell a story about Gulf seafood and French tradition. Each course is paired with optional wine selections.
Tips from diners
Make a reservation well in advance — Chef Zemanick limits seating to ensure quality. The tasting menu requires commitment to the full experience.
Chef Sue Zemanick opened Zasu in 2019 in a cottage in Mid-City after a career that included Food & Wine's Best New Chef (2008) and four James Beard nominations. In 2025, Zasu earned one Michelin Star, recognizing high-quality cooking worth a stop on any culinary exploration. The tightly edited menu focuses on seafood and blends local flavors with French techniques.
Reservations are essential — walk-ins rarely get a table. Book at least 2 weeks ahead for weekends.
The cottage setting is intimate and quiet — perfect for special occasions but not for loud groups.
The wine list is thoughtfully curated by Chef Zemanick herself — ask for pairing recommendations or wine pairings with the tasting menu.
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