The first time we dined at Sue Zemanick’s Zasu was Spring 2019 to celebrate our 50 wedding anniversary.
Steve and I with our friend Chef Sue taken on our first visit in 2019.
After that meal we knew it was the sort of place we would return to again and again. It wasn‘t just the amazing food that drew us back, it was also the personality of the chef/owner.
Personality plus
Chef Sue made us feel like life long friends on that first visit. But we honestly didn’t expect her to remember us since it had been about a year and half between visits. Oh boy, were we ever wrong! As soon as she came to our table she asked if we were RVing yet. And obviously our answer was a resounding Y E S! So wonderful to revisit our old friend.
Sadly this time the ambiance had a very different vibe. Due to Covid-19 the indoor seating was only able to be 50%. So there was no one at the bar and none of the chatter we used to hear when things were “normal”. But still we felt safe and welcome. And it felt good to be supportive of a favorite neighborhood spot when they need it most.
Zasu
Sue Zemanick’s Zasu is a dream that was a long time in the making for the James Beard Award winning Chef. According to the website “the name Zasu is derived from Zasa, which means “once again” in Slovak, inspired by Sue’s Slovak heritage and childhood memories of family bonding in the kitchen.”
Zasu is located in the Big Easy neighborhood known as Mid-City. Chef Sue’s culinary goal is to explore new ways of taking traditional favorites and giving them a new perspective by allowing fresh ingredients to speak for themselve.
About the chef
Sue knew from the young age of 15 that she wanted to be a chef. She had worked in fine dining restaurants all through high school in Pennsylvania. So when she graduated high school she followed her passion and enrolled at the Culinary Institute of America in Hyde Park, New York. She graduated at the top of her class and worked as an intern in the seafood department where she discovered her passion for cooking with fish and seafood. This led her to the realization that she had to move to New Orleans.
Accolades
In New Orleans, Sue found the inspiration that quickly began to influence her cooking and the flavors she loves to work with. In 2005 she was named Executive Chef at Gautreau’s Restaurant. This led to national recognition, including being named 2013 “Best Chef, South” by the James Beard Foundation and “Top Ten Best New Chef” by Food and Wine Magazine in 2008.
Beside being featured in many food festivals across the country she made regular TV appearances. I first saw her when she was acting as a judge on Top Chef New Orleans. After that Steve and I rooted for her when she participated as a contestant on seasons 3 and 5 of Top Chef Masters.
But, if you ask Sue, her all time favorite distinction was serving as the 2015 Honorary Muse in New Orleans’ premier all-female Mardi Gras parade, Muses. According to Sue, Zasu is her thank you to New Orleans for providing non-stop love and inspiration through all these years. And as part time New Orleanians we are so glad she did!
Soup du Jour
Soup du Jour: Pumpkin and Shrimp Soup with Toasted Pumpkin Seeds
Now let’s get to that outrageous meal. We started off by sharing a luscious bowl of Pumpkin Shrimp Soup which was the soup du jour. What was especially wonderful was that we were each served a half portion of this delectable soup. That meant we didn’t have to fight over the shrimp and toasted pumpkins seeds that enhanced the creamy soup.
Entrées
Braised Beef Short Rib with Fettucine and Oyster Mushrooms
We knew the second we saw the menu that we would be sharing entrées as well. We ordered the Braised Beef Short Rib with Fettuccine, Oyster Mushrooms, Mustard Greens, Pickled Mustard Seeds and Dill Cream as one. And the other entrée was a signature dish of Sue’s, Wild Mushroom and Potato Pierogies, Caramelized Vidalia Onions, Asparagus and Onion Crème Fraiche.
A better view of the beef short rib’s accompanying fettuccine, mushrooms and mustard greens
To say the the flavorful beef short rib was tender would be an understatement. Only a fork was necessary to get appropriately sized morsels of beef to you anxiously waiting taste buds. The fettuccine and additional accompaniments were perfect compliments to the succulent braised beef.
Sue’s signature Wild Mushroom and Potato Pierogies
Another view of those amazing pierogies. Don’t you want to did in?
And the pierogies were so incredibly delicious that I want more. If we were back in New Orleans I think I would order these every time we dine at Sue Zemanick’s Zasu. In fact I wish she could ship them to me right now! These pierogies have so much flavor and texture. The filling is savory and has creamy potatoes with chewy, earthy mushrooms. And that filling is all wrapped up in a tender, but crispy, dough. And the so called icing on the cake is the caramelized sweet onions.
Dessert
Chocolate Malt Semifreddo with Peanut Butter Chocolate Fudge, Graham Cracker Crumble and Toasted Marshmallow
Apple Cider Cake Donut with Cranberry Ice Cream and Dried Apple Slices
But enough about all of the savory dishes. It’s time for our desserts. We ordered two and shared every last, plate lickingly good bit. One plate of Chocolate Malt Semifreddo with Peanut Butter Chocolate Fudge, Graham Cracker and Toasted Marshmallow coming up. It was like an elegant S’more on steroids. To add to that we devoured the Apple Cider Cake Donut with Cranberry Ice Cream. The two desserts actually complimented one another. The tart cranberry ice cream was such an awesome counterpoint to the sweet chocolate and toasted marshmallow. They were the perfect finale to an truly great meal!
