Zitz Sum
Chef Pablo Zitzmann beat Bobby Flay in his own kitchen, and you’ll see why at this sexy, dark and windowless Michelin-starred spot. Zitzmann, who grew up in a German/Mexican immigrant household in Bogota, Colombia says that Asian flavors were “The Ramones” of food for him, and you’ll taste that punk influence in his daily changing menus, on which you’ll find things like a Kinoko Hot Pot with spicy Hong Kong XO Sauce, Koshihikari rice, soft egg, oyster mushrooms and herbs, or a blue crab and Thai basil cavatelli pasta with sake beurre monte and ikura (salmon caviar). Dumplings, in whatever incarnation of the day, are always outstanding. The HK Style French Toast is an example of dessert served here, with milk iced tea gelato, peanut crumble and condensed milk.
Chef Pablo Zitzmann beat Bobby Flay in his own kitchen, and you’ll see why at this sexy, dark and windowless Michelin-starred spot. Zitzmann, who grew up in a German/Mexican immigrant household in Bogota, Colombia says that Asian flavors were “The Ramones” of food for him, and you’ll taste that punk influence in his daily changing menus, on which you’ll find things like a Kinoko Hot Pot with spicy Hong Kong XO Sauce, Koshihikari rice, soft egg, oyster mushrooms and herbs, or a blue crab and Thai basil cavatelli pasta with sake beurre monte and ikura (salmon caviar). Dumplings, in whatever incarnation of the day, are always outstanding. The HK Style French Toast is an example of dessert served here, with milk iced tea gelato, peanut crumble and condensed milk.
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