Zitz sum, named after chef Pablo Zitzmann sports a dark themed interior tucked away in a historic building off of Alahambra Circle. This bib gourmand restaurant has been open since early 2021. Service was brisk and friendly, which is always appreciated. There is a bar where you can sit that opens into the dining room. I decided to sit at a table rather than a bar. The atmosphere was lively but not too much so and there was lots of 80s music during my visit, which I appreciated. The food is an Asian inspired fusion of South Florida and Italian cuisine.
I treated myself to the chef's tasting menu which included a 7 course meal. I usually add a course or two out of pure decadence, but was unable to in this meal as I was completely full. I liked that I received off menu items for this tasting menu.
Off-menu item -- Chow a Mushi
Egg and custard, roe, wild puff rice, maple syrup. I was very appreciative of the savory and sweet flavors, with a nice warm egg yolk to tie it all together.
Crudo Wahoo
Tied for my favorite dish along with the Oxtail Bao. This ceviche stlye dish includes tomato gazpacho dashi, sake gelee, florida cherry tomato. The freshness of the ingredients blended well together and I could not help but slurp all the acidic sauce.
Wagyu Tartare
My third favorite dish. Including gochujang, japanese egg salad, tobiko and flash fried kori. Due to popularity, it has been on the menu since the restaurant opened.
Oxtail Bao
Tied for my favorite dish along with the Crudo-wahoo, it serves as a nice complement to the flavors of the crudo-wahoo. Shwarma spices, aua maui, labinase, yoghurt. What makes this dish besides the well cooked oxtrail inside a crispy flour bao, is the complementary sauces. I found myself just sipping on the sauces by themselves.
Wonton in brodo
Chicken thigh and foie gras, parmesan dashi, wood ear mushrooms wrapped inside of wontons served with italian style beef broth. It was delicious and my fourth favorite dish. There was nothing surprising about this dish but it was well executed and well prepared which I appreciate.
Off menu item - Bibimbap
My Fifth favorite dish, chicken egg, roe, wildcut rice, nori, eggso sauce, cabbage ends, mushroom, chives in a nice mix. The sauce is a hoisin bearnaise sauce that was poured over it. Mixed well, the korean influenced dish was very good. It was my fifth favorite because I liked the other dishes so much.
Off menu Dessert Dish - shogun
This dish was delicious and rich. With maca iced tea gelato, miso caramel, candy crushes I was definitely full by the time I was finished.
ertNot sure if it was by design or accident, I felt that roe was the theme in this meal, almost every dish had roe in it. Not that I didn't appreciate it, I happen to love roe. On my next trip I will likely get the charred squid with scallops, the shrimp har kow and the niman ranch denver steak/shiitake mushrooms dish. I like that the menu changes monthly. I look forward to seeing what new dishes will appear.