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✔️Lunch ✔️Dinner ✔️Dine in
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Zasu is a dream a long time in the making for James Beard Award winning Chef Sue Zemanick. Our culinary goal is to explore new ways to inspire traditional favorites by allowing fresh ingredients to speak for themselves. Here, you will find a mix of local and non-native ingredients, creating a unique dining experience that is clean and light, yet rich in experience.
Hours
| Tuesday | 5:30–10 PM |
| Wednesday | 5:30–10 PM |
| Thursday | 5:30–10 PM |
| Friday | 5:30–10 PM |
| Saturday | 5:30–10 PM |
| Sunday | Closed |
| Monday | 5:30–10 PM |
Address and Contact Information
Address: 127 N Carrollton Ave, New Orleans, LA 70119
Phone: (504) 267-3233
Website: https://zasunola.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Photo Gallery
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Zasu is a dream a long time in the making for James Beard Award winning Chef Sue Zemanick. Located in the New Orleans neighborhood of Mid-City, …
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Zasu is a dream a long time in the making for James Beard Award winning Chef Sue Zemanick. Located in the New Orleans … Carrollton Avenue New Orleans, Louisiana …
Reviews
Scott Sulik
Fantastic food. Service and meal were exceptional. We dined on a busy weekday evening, and every table was full. The restaurant is intimate, so it was a bit loud and difficult to hear table conversation and even the server at times. But the food is the focus, and it left little to be desired. The scallops and short rib were fantastic. Also highly recommend the apple cake for dessert. We will definitely be back.
… moreDAVID LECOVER
A Delightful Evening at Zasu
Our recent dinner at Zasu was nothing short of exceptional. The restaurant had a pleasantly relaxed atmosphere with just the right number of guests, making it feel intimate and inviting. As we browsed the menu, which was thoughtfully curated and not overly extensive, we had a feeling that everything would be top-notch—and we were right.
We started with the yellowfin tuna crudo, which was absolutely amazing. We also tried a special off-menu dish featuring American red snapper, slightly cooked to perfection, and it was equally fantastic.
For the mains, I had the American red snapper served with gnocchi, oyster mushrooms, spinach, and a truffle beurre blanc. It was, quite simply, out of this world. My wife enjoyed the braised beef short rib, which she thought was very good—though she did admit she preferred my dish!
Our daughter had a simple king salmon with no extras, and she loved it so much that she finished every bite.
To top off the meal, we indulged in a chocolate dessert that was just heavenly. Overall, the entire experience was superb and absolutely deserving of the Michelin star they’ve earned. We can’t wait to return.
… moreOur recent dinner at Zasu was nothing short of exceptional. The restaurant had a pleasantly relaxed atmosphere with just the right number of guests, making it feel intimate and inviting. As we browsed the menu, which was thoughtfully curated and not overly extensive, we had a feeling that everything would be top-notch—and we were right.
We started with the yellowfin tuna crudo, which was absolutely amazing. We also tried a special off-menu dish featuring American red snapper, slightly cooked to perfection, and it was equally fantastic.
For the mains, I had the American red snapper served with gnocchi, oyster mushrooms, spinach, and a truffle beurre blanc. It was, quite simply, out of this world. My wife enjoyed the braised beef short rib, which she thought was very good—though she did admit she preferred my dish!
Our daughter had a simple king salmon with no extras, and she loved it so much that she finished every bite.
To top off the meal, we indulged in a chocolate dessert that was just heavenly. Overall, the entire experience was superb and absolutely deserving of the Michelin star they’ve earned. We can’t wait to return.
E S
Overall this was a great experience. I was more blown away by the desserts than food. Everything was good but just didnt get that pop from anything. Is it a Michelin Star, I would say yes but some things need to be tightened. Service is one of them. People are nice but lacked that refinement to details/delivery that you’d expect. Price wise, i think its incredibly affordable.
I would definitely recommend to others.
… moreI would definitely recommend to others.
Nargess Farhang
The service was extremely disappointing. The server seemed in a rush and came to our table repeatedly (about 10 times during the course) to ask if I was finished, even though I was still eating and there was clearly food left on my plate. It felt disrespectful, and there was no apology or explanation for the urgency, which made us feel unwelcome.
I asked for Wi-Fi password, the refused to share it!
They also mixed up my order with my friend’s and served me the wrong dish. It contained goat cheese, which I don’t eat. I only realized it was the wrong plate after taking a bite, and it immediately upset my stomach.
The food was average and definitely overpriced for what it was. I also got extremely sick that night and the next day. Overall, it was not worth the Michelin star or the hype.
… moreI asked for Wi-Fi password, the refused to share it!
They also mixed up my order with my friend’s and served me the wrong dish. It contained goat cheese, which I don’t eat. I only realized it was the wrong plate after taking a bite, and it immediately upset my stomach.
The food was average and definitely overpriced for what it was. I also got extremely sick that night and the next day. Overall, it was not worth the Michelin star or the hype.
Nick Anzalone
I’ve been to Zasu multiple times over the past few months. The first time I went, I was absolutely blown away by every single dish I ordered; I literally said “this is my new, favorite restaurant in New Orleans”. However, I’ve noticed a decrease in both the quality and quantity of food as I’ve returned. I went last night, and both me and my partner were absolutely underwhelmed. The appetizers, the octopus and scallops, were very good. However, the entrees were severely disappointing. We ordered the short rib and snapper. The short rib came with a literal tablespoon (at most) of potato puree, and the meat was less tender and much fattier than normal. I’m not kidding when I say it was actually less than a tablespoon of potato puree — my mind was BLOWN in the worst way possible. The snapper was pretty good but not outstanding like it was a few months ago. We also ordered the apple crumb cake, and that too was underwhelming. You could definitely tell that corners were being cut — the food just wasn’t made with the same love. That being said, I do want to point out that our waiter, Ben, was fantastic per usual.
I was still hungry when I left. I went home and had to eat more food just to be full, and I’m not a large person with a huge appetite. I distinctly remember being VERY full the first time I came to this restaurant. We ordered a similar quantity of food that time (3 appetizers, 2 entrees, and 1 dessert).
Not to mention, a good friend that I raved to about the restaurant finally went last night too, and they were also highly disappointed.
I was incredibly happy for this restaurant when they were awarded their Michelin star. I thought it was well-deserved after my first experience there. However, my experience last night was NOT deserving of any award whatsoever. I can’t believe I payed almost $300 just to go home hungry. Please see the photos of the short rib advertised months ago compared to now.
… moreI was still hungry when I left. I went home and had to eat more food just to be full, and I’m not a large person with a huge appetite. I distinctly remember being VERY full the first time I came to this restaurant. We ordered a similar quantity of food that time (3 appetizers, 2 entrees, and 1 dessert).
Not to mention, a good friend that I raved to about the restaurant finally went last night too, and they were also highly disappointed.
I was incredibly happy for this restaurant when they were awarded their Michelin star. I thought it was well-deserved after my first experience there. However, my experience last night was NOT deserving of any award whatsoever. I can’t believe I payed almost $300 just to go home hungry. Please see the photos of the short rib advertised months ago compared to now.
Leonor Cadena
Outstanding service, it feels like a family ran restaurant where everyone is very welcoming. We were early and got our table right away. I had an Albariño wine which was exquisite. We ordered the pumpkin soup and it was the best I’ve ever had, perfectly seasoned. We had the baby octopus which was a bit dry and chewy (overcooked). We had the fish dish which was a bit greasy and overcooked, a bit bland too. The pierogies were delicious! Overall, a good experience and would definitely come back.
… moreWild Cat
Amazing, unique dishes. Good drinks and great service!
Management needs to do a better job managing obnoxiously loud patrons.
Worthy of the Michelin Star!
… moreManagement needs to do a better job managing obnoxiously loud patrons.
Worthy of the Michelin Star!
Ramona G.
A Star is Born: Zasu
Food is like literature for the tongue. Or so I spontaneously and unselfconsciously uttered to our server at a magnificent restaurant in Portland last month.
And: I’m guilty of eating a lot of pulp fiction lately.
But I live in New Orleans, and while I don’t care about sports, a competitive fire was rekindled after having multiple memorable meals in what is widely considered one of New Orleans’ and New York’s only rival food cities: Portland.
So, when three New Orleans restaurants were awarded Michelin stars on Michelin’s inaugural tour of the American South the other day, I was a little proud. Go team! It turned out one of them, Zasu, was just up the road from where we live. I’d driven by it hundreds of times and had never even seen it!
My son had come to town, too, and mentioned food as an agenda item. Somehow we’d had mediocre Yakamein, Wendy’s (his fault!), poke, and my VERY famous breakfast burritos (made with TUCSON tortillas!) but not really much else. So I checked and against all odds there was a reservation available! 8:30, what is this, Spain?
I took it. The future is uncertain but a gastronomic experience is inedible in the hippocampus. Indelible, I wrote! Spellcheck! I want to speak to your manager!
Anyway, at Zasu we did it family style, which we had adopted in Portland. Everybody shares everything! Actually I adopted that with my lesbian roommate in the 90’s but that’s another story! (Food, I meant! Don’t get distracted.)
I anticipated snootiness and a self congratulatory vibe at Zasu, having just earned a star, but was instead hit with a feeling of quiet gratitude and “we won’t let this change us.”
Everyone working there seemed invested. Like owners.
Ok, I’ll admit. It felt like Portland. But COOLER, okay?!?!?!? More jazz, less drum circle.
I’ve gone on all this time and haven’t even mentioned the food!
We ordered marinated crab claws with basil and mint. The flavor made my tongue sing like an off broadway star. “Mint is so underutilized!” I exclaimed.
Glazed pork belly with hot sauce butter. Mmmm!
Crudo with capers, arugula and parmesan. This was a favorite. Like an extra-bougie smoked salmon bagel, without the bagel. Keto?
Salmon with garlic black miso vinaigrette and braised beef short ribs were the entrees, but the real show stopper was the special. It was a fish dish, too, but that SAUCE! Like hollandaise’s hotter older sister you never met and now you know why. Hollandaise didn’t want to be COMPLETELY forgotten.
Sadly we were too full for dessert. We failed. We thought about going across the street to Brocato’s, but they were closing in three minutes!
I told my son he could get some at the airport.
And I’ll admit, he still wants to go to Portland.
… moreFood is like literature for the tongue. Or so I spontaneously and unselfconsciously uttered to our server at a magnificent restaurant in Portland last month.
And: I’m guilty of eating a lot of pulp fiction lately.
But I live in New Orleans, and while I don’t care about sports, a competitive fire was rekindled after having multiple memorable meals in what is widely considered one of New Orleans’ and New York’s only rival food cities: Portland.
So, when three New Orleans restaurants were awarded Michelin stars on Michelin’s inaugural tour of the American South the other day, I was a little proud. Go team! It turned out one of them, Zasu, was just up the road from where we live. I’d driven by it hundreds of times and had never even seen it!
My son had come to town, too, and mentioned food as an agenda item. Somehow we’d had mediocre Yakamein, Wendy’s (his fault!), poke, and my VERY famous breakfast burritos (made with TUCSON tortillas!) but not really much else. So I checked and against all odds there was a reservation available! 8:30, what is this, Spain?
I took it. The future is uncertain but a gastronomic experience is inedible in the hippocampus. Indelible, I wrote! Spellcheck! I want to speak to your manager!
Anyway, at Zasu we did it family style, which we had adopted in Portland. Everybody shares everything! Actually I adopted that with my lesbian roommate in the 90’s but that’s another story! (Food, I meant! Don’t get distracted.)
I anticipated snootiness and a self congratulatory vibe at Zasu, having just earned a star, but was instead hit with a feeling of quiet gratitude and “we won’t let this change us.”
Everyone working there seemed invested. Like owners.
Ok, I’ll admit. It felt like Portland. But COOLER, okay?!?!?!? More jazz, less drum circle.
I’ve gone on all this time and haven’t even mentioned the food!
We ordered marinated crab claws with basil and mint. The flavor made my tongue sing like an off broadway star. “Mint is so underutilized!” I exclaimed.
Glazed pork belly with hot sauce butter. Mmmm!
Crudo with capers, arugula and parmesan. This was a favorite. Like an extra-bougie smoked salmon bagel, without the bagel. Keto?
Salmon with garlic black miso vinaigrette and braised beef short ribs were the entrees, but the real show stopper was the special. It was a fish dish, too, but that SAUCE! Like hollandaise’s hotter older sister you never met and now you know why. Hollandaise didn’t want to be COMPLETELY forgotten.
Sadly we were too full for dessert. We failed. We thought about going across the street to Brocato’s, but they were closing in three minutes!
I told my son he could get some at the airport.
And I’ll admit, he still wants to go to Portland.
Chris Mathieu
So we just got out of the restaurant maybe 15 minutes ago and my general thoughts are this: nothing was bad; but a lot of it was bland and kind of disappointing.
First course was solid, but we were also fairly hungry. The crab claws were just okay but man the scallops with the Lima beans hit.
Crab Claws: 6.5/10
Scallops: 8.5/10
Second Course was not the best. We both got the same soup and it kind of tasted like floral soap smells. I don’t mean to be harsh on it, but it was pretty mid.
Tomato and Seafood Bisque: 4.5/10
Third course was where we both had the realization of what our main issues were: The food is just bland. Like it’s cooked very well from a technical standpoint, but it lacks soul. There wasn’t anything that stood out and made you excited.
Flounder: 6/10
Short Rib: 5.5/10
Dessert was the second best thing we had. The caramel that came with it hit in a way every other dish needed; it made it fun and gave it some spunk is the best way of putting it I think.
Preface all this by saying the waiters and waitresses were very nice, staff overall was good, it’s a cozy restaurant; but I don’t know how it got a Michelin over other places. Ended up spending around $190.00 before a tip which just felt kinda high for what we got. Again nothing was bad, just not exciting in any way.
… moreFirst course was solid, but we were also fairly hungry. The crab claws were just okay but man the scallops with the Lima beans hit.
Crab Claws: 6.5/10
Scallops: 8.5/10
Second Course was not the best. We both got the same soup and it kind of tasted like floral soap smells. I don’t mean to be harsh on it, but it was pretty mid.
Tomato and Seafood Bisque: 4.5/10
Third course was where we both had the realization of what our main issues were: The food is just bland. Like it’s cooked very well from a technical standpoint, but it lacks soul. There wasn’t anything that stood out and made you excited.
Flounder: 6/10
Short Rib: 5.5/10
Dessert was the second best thing we had. The caramel that came with it hit in a way every other dish needed; it made it fun and gave it some spunk is the best way of putting it I think.
Preface all this by saying the waiters and waitresses were very nice, staff overall was good, it’s a cozy restaurant; but I don’t know how it got a Michelin over other places. Ended up spending around $190.00 before a tip which just felt kinda high for what we got. Again nothing was bad, just not exciting in any way.
Elen Carpenter
Amazing experience from start to finish. Celebrating our anniversary and they made us feel so special. Beautiful little building hidden behind the vines to help keep the outside noise out. Fresh, light and amazing food, not your typical New Orleans fair. Friendly and knowledge staff, I let the waiter do my wine pairing and he knocked it out of the park! Highly recommend and will be back.
… more