(Photo by Erik Castro)Īnd they’re constantly experimenting, from a new lip balm called Lip Lardo (made with their own pig lard, grapeseed and avocado oils, beeswax, avocado and shea butters, and almond extract), to a Lard Lather soap, to a prototype of bacon Pop Rocks, which Estes acknowledges may die a snap-crackle death because “they smell like feet.” Wood-fire roasted pork loin from Front Porch Farms and Santa Rosa plumbs served with a arugula and squash blossom salad next to an iron skillet of wood-fire roasted shishito peppers with Marcona almonds and shavings of Pennyroyal Farm Boont Corners cheese at the home of John Stewart and Duskie Estes in Forestville. In fact, Estes was a vegetarian for 23 years until zazu came along. After so many years, it’s still the stuff of wonder for Estes and Stewart, who admit that before moving to Sonoma in 2000, their pork came from packages delivered by a food-service company. Step three: Build a “pig palace” in the backyard (complete with a rain shower to keep the piggies cool), raise the creatures on a luxury organic diet, then humanely slaughter them and butcher in your very own USDA certified kitchen. Step two: Cut through red tape to procure the animals. Step one: Find some rare, European heritage-breed Mangalitsa piglets. Yet sketching one of their recipes actually goes like this: Duskie Estes tasting her wood-fired roasted shishito peppers with Marcona almonds and shavings of Pennyroyal Farm Boont Corners cheese alongside an arugula salad at her home in Forestville. However, the ride back seemed almost a fitting conclusion to what was, on the whole, a disappointing evening.It’s soul-warming fare in a rustic, California-Mediterranean style.
Za zu restaurant drivers#
Of course, Zazu is not responsible for the standard of the drivers of the taxis it books. I am not sure where the restaurant told him we were staying, but at least they arranged a ride that was more memorable than the food.
Za zu restaurant series#
That done, we hurtled off through a series of red lights to the wrong part of town.
Za zu restaurant driver#
After we got into his car, the driver paused to close down the adult website on his phone. The yellow taxi booked by the restaurant provided the worst / most unforgettable taxi ride I have taken in a long while. The evening concluded with a taxi back to our hotel. Each dish was served with little explanation, although the waitress seemed to have good English. The tasting menu lacked any unifying theme and each course stood in isolation, with no apparent attempt to compliment one dish with the next. Even the amuse-bouche was rather bland, which is a first in my experience of fine dining restaurants. (with one or two exceptions) each dish was rather unremarkable. The food was skilfully prepared and well presented. There was nothing specifically bad about the meal. Unfortunately, it was faintly disappointing.
Hotels with Complimentary Breakfast in Quito.
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