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Monday 5:30pm - 10pm Tuesday 5:30pm - 10pm Wednesday 5:30pm - 10pm Thursday 5:30pm - 10pm Friday 5:30pm - 10pm Saturday 5:30pm - 10pm

Zasu

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Zasu is the flagship restaurant of James Beard award-winning chef, Sue Zemanick. Opening soon in Mid
(209)

10/28/2026

Hamachi has a delicate sweetness and a buttery texture. Citrus cuts through that richness, while pistachio adds a gentle nuttiness. Serrano brings a clean heat, softened by the cooling freshness of mint. Crispy shallots finish the dish with a savory crunch—each element giving you another reason to return to the fish.

10/22/2026

Last night in Nashville, the MICHELIN Guide American South brought together so many people who have given their lives to making others feel welcome. The artists, the rebels, the keepers of tradition, and the ones brave enough to imagine what comes next.

We’re coming home grateful to have maintained our MICHELIN Star. To Chef Sue, our kitchen, our front of house, and everyone who has pulled up a chair at Zasu: this honor belongs to you, too. Thank you for believing in us and for letting us do what we love.

Behind every name called was a kitchen full of people, years of work, and someone who kept believing. It was beautiful to see that love met with recognition.

Congratulations to every newly Starred restaurant, every new Bib Gourmand, every addition to the Guide, and every special award recipient. To Dakar NOLA, So. Fox, and Uberto Restaurant on their first MICHELIN Stars: what a beautiful, hard-earned moment.

Our hearts are especially full for our New Orleans family:

One MICHELIN Star: Dakar NOLA, Saint-Germain, and our own Zasu. And to Emeril’s, congratulations on retaining Two MICHELIN Stars.

Bib Gourmand: Acamaya, Cochon, Cochon Butcher, Domilise’s Po-Boy & Bar, Dooky Chase’s Restaurant, Hungry Eyes, Lufu NOLA, Mister Mao, Parkway Bakery & Tavern, Saba, Safta’s Table, and Turkey and the Wolf.

MICHELIN Recommended: Addis NOLA, Atchafalaya, Casimiro, Clancy’s Restaurant, Compère Lapin, Evviva, Galatoire’s, Herbsaint, Jewel of the South, Killer Po-Boys, La Petite Grocery, Molly’s Rise & Shine, Osteria Lupo, Patois, Pêche, Restaurant August, Saffron NOLA, Saint Claire, The Crustacean Club, The Kingsway, and Willie Mae’s NOLA.

To the people who feed this city, carry its stories, and put so much of themselves into every service: there is something deeply moving about watching people you admire receive their flowers.

New Orleans is a city where greatness is born and given room to thrive. Around our tables, generations of memory meet the possibility of something new. How lucky we are to call this place home—and to celebrate the people who keep giving us reasons to love it.

10/20/2026

October 15, Chef Sue Zemanick brought Zasu to the New Orleans Museum of Art for Salon Supper Club, presented by First Horizon Bank. The evening’s “Journey Through the Seasons” drew inspiration from Second Nature: Japanese Rinpa Paintings from the Gitter-Yelen Collection.

Sue’s menu began with crispy rice with Ōra King salmon, white soy and truffle; chicken yakitori with tare; and mushroom tempura with sriracha aioli. Dinner followed with tuna, avocado, radish, soy-yuzu and crispy wonton; braised beef short rib with sweet potatoes, eggplant, Japanese curry and puffed rice; and matcha pavlova with mango curd and coconut.

Our deepest thanks to the Chef Chris and Chef Mario with Ralph Brennan Restaurant Group culinary and service teams who brought Sue’s menu to the table, and to every person behind the scenes whose work made the evening so beautiful.

Thank you to Susan M. Taylor and the NOMA team; event chairs Lindsay and Pete Falconer and Amy and Garrison Neill; Volunteer Committee Chair Jennifer Rowland and the event committee; Urban Earth; and presenting sponsor First Horizon Bank. Music by Mathieu Schreyer and New Orleans Magnolia Taiko carried the evening from courtyard cocktails to dinner.

To every sponsor, donor, patron and guest: thank you for supporting NOMA’s exhibitions, education and programming—and for giving us the privilege of being part of this night.

10/16/2026

Before the first bite of Zasu’s glazed pork belly, there was the pleasure of drawing a fork through the fennel-celery root purée, gathering the apricot agridolce, the pistou, the mint-as though one could arrange, in a single mouthful, the exact proportions of one’s happiness.
Around us, conversation continued; for a moment I heard very little of it.

10/11/2026

A good reason to have headed to Montana hungry.

The Big Sky Food & W**e Festival brought chefs, w**emakers, and people who love to eat together for three days of tastings, cooking demonstrations, and dinners celebrating Montana’s agricultural heritage.

Sue brought a little New Orleans to the table. We spent the weekend tasting, raising glasses, and eating food from chefs you’d usually have to cross the country to visit. All with the mountains just outside.

A little look back at our time out west—and a reason to keep the next one on your radar.

10/07/2026

The best part of the night is hot food coming out of the kitchen. Fall has found its way to Zasu, and there’s plenty to look forward to.

Ora King Salmon with corn pudding, tomato confit, summer squash, and salsa verde.

American Red Snapper with gnocchi, oyster mushrooms, spinach, and truffle beurre blanc.

A little change in the season, a good reason to stay for dinner.

10/01/2026

The gang went to Montana. Boots on the ground — literally. 🤠🏔️

Chef Sue and the Zasu crew packed up a little New Orleans and headed west for the inaugural Big Sky Food & W**e Festival, where the mountains were ridiculous, the air was crisp, the w**e was flowing and some of the best cooks in the country were all cooking under one very big Montana sky.

Our kind of weekend.

We got to cook alongside and break bread with an unbelievable crew — festival host Ming Tsai of BāBā at Yellowstone Club; the legendary Nancy Silverton of Osteria Mozza; Marc Forgione; Eduardo Garcia; Jeremy Ford of Stubborn Seed; Akira Back; John Bates of John Bates; Roberto Alcocer of Valle; Max Boonthanakit of CAMPHOR; Philip Pretty of Heritage, Long Beach; Kelly Whitaker of The Wolf's Tailor; Juan Manuel Barrientos of elcielo Miami; Luciana Giangrandi of Boia De; Ron Hsu of Lazy Betty — and so many more.

There was Texas barbecue and live fire, omakase, pasta, beautiful little plates we’re still thinking about, very good w**e, chef demos, late nights, cowboy boots, and the sort of conversations that only happen when a few dozen restaurant people find themselves together at the foot of a mountain.

Ming kept the Culinary Stage moving, Nancy Silverton cooked alongside Marc Forgione for Saturday night’s Big Night, Akira Back and Ming joined forces at One&Only Moonlight Basin, and somehow we still found time to look up from the plates long enough to remember: oh right, we’re in Montana.

Thank you Big Sky Food & W**e Festival for bringing this strange, talented, generous gang together — and for letting Zasu bring a little New Orleans to Big Sky.

Montana, you were very good to us.

More from our adventures out West coming soon. 🏔️🤠🥂

09/28/2026

Still taking this one in.

Zasu was featured in The New York Times’ “36 Hours in New Orleans,” with Chef Sue Zemanick and our little corner of Mid-City included among the places that make 36 hours in this city worth stretching into a few more.

The piece speaks to what we’ve always hoped Zasu would be: a restaurant rooted in where we are and in where Sue comes from. Her Slovak heritage meets the ingredients and traditions of Louisiana on every plate — sometimes as pimento cheese and potato pierogies, sometimes marinated crab claws, sometimes red snapper and gnocchi.

And yes, they called the stretch of Carrollton we call home “unglamorous.” We’ll take it. We’ve never needed much glamour out front. We’d rather put it on the plate.

Thank you to The New York Times for making Zasu part of your New Orleans.

And to everyone who has sat at our tables, ordered one more dish, sent a friend our way, or come back again: you’re part of this, too.

09/24/2026

There’s a certain kind of dish that reminds you why you love cooking in the first place.

You start with something simple. Baby octopus, a little char from the grill, the warmth of potatoes. Then you start building—the brininess of olives and capers, the sharpness of Pommery mustard, a little Calabrian chili for heat. Suddenly, something that began simply has a whole story to tell.

That’s what we love about this one.

It’s smoky, briny, bright and warm all at once. And honestly, it’s the kind of dish we hope you order for the table… then quietly wish you had kept for yourself.

09/23/2026

Our Glazed Pork Belly is rich and deeply savory, balanced by the brightness of apricot agrodolce and the freshness of pistou and mint, all served over a silky fennel-celery root purée.

Glazed pork belly, fennel-celery root purée, apricot agrodolce, pistou, mint.

It’s the kind of dish that makes you slow down for another bite—and then probably another.

Address

127 North Carrollton Avenue
New Orleans, LA
70119

Opening Hours

Monday	5:30pm - 10pm
Tuesday	5:30pm - 10pm
Wednesday	5:30pm - 10pm
Thursday	5:30pm - 10pm
Friday	5:30pm - 10pm
Saturday	5:30pm - 10pm

Website

http://www.zasunola.com/

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