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Laid-back yet classy Zimzala-which means "free-spirited person who finds peace with the sand between their toes"-is set, appropriately, within HB's groovy new Shorebreak Hotel. Executive chef Vincent Muraco has collaborated with award-winning chef Joyce Goldstein to create a sublime Mediterranean menu that covers saffron seafood soup, Portuguese crab cakes, lamb kebabs, chicken tagine, flatbreads and a perfect mezze plate. The drinks list is a winner, too.
"I just like to see the locals come in, try new things and just come back, and back and back. Most hotel guests you never even see again. I know this community pretty well, so it's a lot of fun to be ... More »
Calm. That's the vibe we get from chef Roy Hendrickson. Perched in the Shorebreak Hotel, Zimzala's bustling exhibition kitchen is between both lounge and dining room. But for our interview, we convers... More »
Eat. Drink. Shop. Dance. Maybe drink some more. This week, Huntington Beachs Zimzala hosts Culinary Sound, the restaurants bimonthly sensory-overload extravaganza. The night starts with wine tastings and DJ Wally Callerio and guests spinning an... More »
The Sunday Bloody Mary Bar consists of 11 different flavors to choose from: Regular, Maria, Michelada, Bloody 7, Cuban Mary, Extra Spicy, Dirty Mary, Russian Mary, Citron Mary, Cucumber Mary, and Bloody Basil. If there are too many choices for you, they also offer a Bloody Mary Flight which is four 1 oz. pours of their housemade bloody marys - extra spicy, basil, cucumber, and citron. Fresh tomatoes are hand-pressed for juice and pulp every day making their bloody marys taste fresh and different. You can also add bacon and/or shrimp to these as well. You'll see why these extras will go great with some of these flavors as we go through each offering.
The Extra Spicy Bloody Mary is made with Hangar One Spiced Chipotle Vodka. Wow! This didn't taste like a cocktail. It tasted like a good chipotle sauce in a glass. This drink would be great with the bacon and shrimp add-on. This was my favorite! Thumbs up, way up!
The Bloody Basil is made with Square One Basil Vodka and fresh basil leaves. It had a clean, strong basil flavor. It's a meal in a glass, like a spicy gazpacho. The shrimp and bacon would be great add-ons with this one as well. Thumbs up, way up!
The Blueberry Muffins were fresh baked and served warm. The interior was fluffy and filled with big, juicy blueberries. They weren't overly sweet, just right. Thumbs up, way up!
The Huevos Rancheros are two eggs served any style, pinto beans, tortilla tomatillo salse verde, jack cheese, and avocado. It was ordered with soft scramble, but I think a poached egg would be a better choice. The pinto beans were packed with flavor and tasted like homemade. The tomatillo salsa was creamy and added a fresh zingy flavor to the eggs. The sour cream added a luscious creaminess. The portion was just the right size for brunch. Thumbs up, way up!
The Duck Confit Quesadilla contains Laurel Channel chevre goat cheese, chipotle crème, pomegranate chimichurri, and served with breakfast potatoes. Wow! This was a wonderful combination of flavors and textures - tender and delectable duck confit, creamy chevre, smoky chipotle cream, and sweet, tangy pomegranate. The breakfast potatoes were cooked perfectly, crispy on the outside and tender on the inside. Thumbs up, way up!
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