|One of the bartenders at Zula|
We arrived early-ish on Saturday night without reservations but were lucky enough to find a couple of seats at the bar, where we started with cocktails and moved on to sample menu items from Chef Tsvika Silberberg, who goes by "Vic." He has spent the past 12 years cooking at the Celestial in Mt. Adams before getting this chance to open his own place.
Menu specialties include an array of interesting preparations of mussels; we tried a simple tomato-and-garlic sauce and appreciated the plump, fresh shellfish in a tasty broth.
Otherwise, we split a nice salad that included hearts of palm and haricots verts, then each had a "hot plate" -- lamb moussaka for me (a surprisingly light version of what often is a heavy dish) and sliced, cured salmon for him (which he "yum-yum"-ed through every bite).
We also split a pleasantly light dessert, an olive-oil based pound cake topped with citrus salad, no cream or ice cream to weigh it down.
For those who crave something heartier, though, there were richer desserts.
|Haricots Verts Salad|
All in all, we had a great time and were impressed with just about everything -- the drinks, scene, food, etc.
|Salad station @ Zula|