ZAZU has been featured in Decanter, Art Culinaire, Food & Wine, Bon Appetit, The Press Democrat, Los Angeles Times, Pinot Report, Wine Country Living, and San Francisco Magazine. They have a farm to grow a lot of the food served in the restaurant, including a pig farm to make their own bacon, sausage, and salami.
For an appetizer they have tomato soup with grilled cheese, which sounds delicious, but we opted to share a butcher's antipasti of homemade salami, cheeses, beets, roasted peppers, eggplant. My dinner choice was the "As Seen on TV" Macaroni&Cheese because Duskie came in second on the Food Network Mac&Cheese competition. It has roasted cauliflower and bacon, and sprinkled with crunched Cheese-Its. Tasty. Brad had Fulton Chicken with polenta, Ty had a steak, and Amy had scallops. For dessert, Amy ordered figs with creme brulee and Ty had a Drunken Cowboy, a Dr. Pepper float with vanilla gelato and shot of Jack Daniels. Really.