The second branch of locally owned neighborhood restaurant Zazu’s Kitchen opens on Southville’s North Street on Friday, March 29th.
Having firmly established itself on Gloucester Road in Bishopston, where it settled in 2012 after moving from its original site in Stokes Croft, North Street was the obvious next location for another Zazu’s Kitchen.
Zazu’s Kitchen is a neighbourhood café, restaurant, and bar, with friendly staff, quirky design, and an independent spirit perfectly suited to the character of these two much loved Bristolian streets.
Zazu’s Kitchen co-owner and front of house man Toby Bywater, who earned his stars working with Raymond Blanc, is excited at the prospect of opening south of the river.
‘We have found the most perfect site alongside great new neighbours in a fantastic community”, says Toby. “220 North street has a beautiful open kitchen, and a huge wrap around terrace for enjoying all that we offer at Zazu’s Kitchen.”
“North St has a vibrant food and coffee scene with a lot of great and varied outlets, but we feel there is room for a quality, neighbourhood eaterie with a modern European menu. Zazu’s reputation in north Bristol is built on the quality of the dishes and the keen pricing’.
Current head chef Chris Gumbleton, who previously worked alongside Nathan Muir at The Robin Hood’s Retreat and The Lido Kitchen, will oversee both restaurants, and will be adding a deli style bar menu alongside the eclectic a la carte restaurant and café menus.
Dishes at the new Zazu’s Kitchen will include…
Breakfast: black pudding and chorizo hash brown with poached eggs & hollandaise,
field mushrooms on sourdough toast with fried duck egg
Lunch: ox cheek ragu & pappardelle, Gnocchi with wild garlic pesto, broccoli and sautéed almonds
Dinner: Lyme bay scallops with cauliflower puree, pomegranate molasses & sumac crumble
Bar: morcilla de burgos, salt cod stuffed piquillo peppers, ox ham, Spanish tortilla, and sweet guindilla chillies.
Zazu’s Kitchen will be serving coffee from Bristol roasters Extract Coffee, home-made cakes and other delights, plus a fully stocked bar with some wonderful wines and a small but lovingly compiled cocktail list. Draughts include Butty Bach from Wye Valley Brewery, and Westons Mortimers Cider. Bottled ales come from as close as Ashley Down Brewery and Bristol Beer Factory , and as far as San Francisco’s Anchor brewery.
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