MICHELIN Guide’s Point Of View
This Mediterranean-inspired cutie was dishing out small plates long before it was cool, and its rustic bi-level space still draws a steady crowd of local regulars. Upstairs, long picnic tables are ideal for those who come with a crowd. Spanish-style tile floors, a pressed-tin ceiling and honey-colored walls give Zuzu an enchanting old-world vibe, setting the scene for sharing the more than two-dozen tapas, both frio and caliente. They include the fantastic shrimp ceviche with bright cara cara oranges, chili oil and shaved red onions; plump Gulf coast shrimp with a smoky pimento sauce; and fried Tolenas Ranch quail over rich, smoky Rancho Gordo posole. For similar cuisine in a more modern atmosphere, sister restaurant La Taberna is also worth a visit.