Foodie Find: ZERU

This Spanish restaurant specializes in Basque and Mediterranean dishes, serving them in a chic but warmly decorated dining room.

Zeru (photo courtesy of Zero)

Opening its first U.S. location on Brickell Avenue, Zero is a Spanish restaurant specializing in Basque and Mediterranean dishes served in a chic but warmly decorated dining room. The experience begins with an authentic ham carving station and long bar lined with tall leather chairs – not stools – and a sultry canopy of woods  overhead. The dining room’s high ceilings feel welcoming thanks to library-style walls with shelves boasting modern plants, decanters, pots and art. The white, clothed round tables are surrounded by blue velvet chairs.

Diners begin with an amuse bouche and then tapas, such as expertly prepared confit mussels or pasta negra croquettes with Parmesan cheese. Don’t miss the bonito tuna with anchovies and avocado montaditos or the octopus “a la Gallega.”

For appetizers, there’s a cured salmon with green apple, avocado and ginger and also a kampachi tiradito with yuzu and aromatics. There’s a bluefin tuna tartare with black truffle and saffron and mustard and Parmesan grilled lettuce hearts. The tideland artichokes are prepared with Idiazzbal and pita negra and the Andalusian gazpacho is made with watermelon and cucumber.

Some of the specialties include a variety rices created with specialty ingredients, such as one prepared with Alaskan king crab and saffron and another with skirt steak, wild mushroom and asparagus. There is also one with Japanese Kobe and organic roasted vegetables and another with wild baby squid and prawns.

The whole fishes grilled Getarian style – turbot, branzino, snapper or dover Sole –are deboned tableside. A variety of steak selections include bone-in rib, filet mignon, Japanese Kobe or Wagyu Tomahawk. Order your selection with a site oaf roasted piquillo red peppers or sourdough and smoked butter. Vegetables include grilled shishito peppers, seasonal varieties with wild mushrooms or roasted broccolinni.




Seafood socarrat (photo courtesy of Zero)
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