![]() ![]() Heighten the “keeping it real” feel by watching the kitchen action while dining at the copper-topped bar. ![]() Dipping signature nutter-butters into dark chocolate fondue makes for a happy ending. Happily, certain dishes like balsamic pork shoulder and a Bellwether Farms Carmody cheese sandwich with spicy tomato soup bridge the seasons. Big plates run the gamut from wild salmon with corn griddle cakes and watermelon, to zucchini “three ways” (gratin, fried blossom and foam). Small plates might include house-made fennel sausage and marmalade, Zazu-cured duck prosciutto with melon and torn basil, or ravioli with mint and homemade (of course) mascarpone. The menu embodies simplicity, playfulness and dedication to local terroir (listings detail source and ingredients). What the farmers and purveyors who frequent their screen door don’t provide, the couple contribute: they cultivate their own garden and orchards, and cure meats with obsession. Uniquely surrounded by nature but only minutes to the best wineries and restaurants in the area. The new Zazu Kitchen + Farm is located at 6770 McKinley Street, Sebastopol, open Wednesday – Sunday for lunch (brunch on weekends) and Wednesday – Monday for dinner.THIS RESTAURANT HAS CHANGED LOCATIONS Zazu Restaurant & Farm Restaurant Review:ĭynamic duo spouse-chefs, John Stewart and Duskie Estes, a former Iron Chef contender, elevate this country roadhouse, a reformed biker bar, into a showplace for Sonoma County’s finery. ZAZU, is a fine dining restaurant, associated to RELAIS&CHATEAUX, which offers an unrivaled gastronomic experience.Influenced by Ecuadorian culture and. Look forward to their signature cocktails too, such as the Bacon + Eggs made with whiskey sour, Black Pig bacon bourbon and farm egg, or a rum-based Gravenstein Revival with crystallized ginger and Gravenstein apple cider. In addition to the ingredients the couple source from their own three acres and other local farmers, they will cultivate another one-third acre on-site at The Barlow where customers will be able to pick their own produce for some dishes.Ĭhef Estes in the new larder at Zazu Kitchen + FarmĪnd while Zazu does swine especially fine – consider the Snout-to-Tail Sampler, Sticky Finger Pig Tails, and Pig Face “poutine” (with confit fries no less) – the menu is quite diversified with vegetables, chicken, rabbit, duck, and beef dishes – quite local, all mouth-watering. The gleaming open kitchen, real butcher block tabletops, and the renaming of the restaurant to Kitchen + Farm, all put the emphasis on “makers.” Duskie and John dedicated a surprising 50% of the square footage of the new restaurant to the kitchens so that they and staff can make their own salumi, bacon, pasta, gelati, and more. Also paying homage to the hog is local junk artist Patrick Amiot, whose playful pig’s head sculpture made of recycled oil drums and propane tanks will be installed soon. That honor is commemorated in a large crown sculpture installed above the open kitchen, a focal point of the dining room. Cuisine: American, California, European, Italian. Porcine paraphernalia pop up everywhere, reminding guests that Duskie and John are literally the Queen and King of Pork, having won the titles at the Aspen Food & Wine Classic’s Grand Cochon. zazu: Driving along, you could easily pass by this red barn without giving it a. Barnwood paneling and board and batten counterfaces add to the feeling that the food is direct from the farm. At Zazu Kitchen, a large, U-shaped counter is now the heart of the dining room, made intimate with dropped lighting and long wood planks that mimic a low ceiling. For Duskie, it was the “heartbeat and warmth” of the restaurant. The renamed Zazu Kitchen + Farm, which opened yesterday, is as open, interactive, and creative as the community itself.Īt Zazu Kitchen, the couple brings their culinary values of “knowing the face that feeds you.” At the former restaurant, a cozy space with low ceilings, Duskie and John loved the long counter where they would spend hours interacting with their customers. When she and husband John Stewart sought a new home for their popular Zazu Restaurant + Farm, they chose The Barlow in Sebastopol, not only because it was a “community of makers,” but because most of the current tenants were longtime friends, such as Kosta Browne Winery, Greg La Follette, and Village Bakery. Chef Duskie Estes is known nationally as a fearless Next Iron Chef contender but at heart, she’s a hometown girl. ![]()
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