The kitchen pays tremendous attention to details, preparing authentic dishes from Turkey, Spain, Greece, Lebanon, Morocco, and just about every corner of the Mediterranean. The restaurant also employs a knowledgeable sommelier who does a fine job developing a wine list that matches perfectly with Zimzala's boldly flavored, elegant cuisine. Pictured here is a sampling of the restaurant's top "mezze" appetizers, including sublime house-made hummus, and pita with fresh herbs and feta cheese. Other notable starters include black-truffle risotto with wild mushrooms, parmesan, mascarpone, and arugula; and stone-oven-baked flatbread topped with chorizo, caramelized onions, manchego cheese, and piquillo peppers.
Among the main dishes, consider one of the finest Moroccan chicken tagines (with olives, preserved lemon, and couscous) you'll ever taste in the U.S.; plus braised lamb shoulder with house-made pappardella pasta, root veggies, mint, and pecorino romano. Order one or two sides with your meal - perhaps petite potato and castelvetrano olive stew, or spinach with raisins and toasted pine nuts. For dessert, the wonderfully gooey chocolate ganache served with perfectly grilled sourdough topped with sea salt and olive oil is one of the most memorable meal-endings you'll ever taste - the sweet-salty-earthy profile of this dish is flawless. Note that in late fall and winter, Zimzala doesn't offer its full dinner menu but does serve lighter fare and tapas each night from its lounge menu.
Zimzala is upscale but far from exorbitant - entrees range from $16 to $28, and wines, available by the bottle or the glass, are fairly priced. Considering the outstanding cuisine, deft service, and romantic yet low-keyed setting inside the Shorebreak Hotel, this is one of the area's better dining values. Zimzala also serves breakfast and lunch on weekdays and a notable brunch on weekends. There's also a happy hour menu, listing a nice range of drink specials and small plates.
