Multicultural Menu
Zea Rotisserie & Grill serves continental comfort food at comforting prices.
By Jan Walsh Photos by Jason Wallis
THE DETAILS
Zea Rotisserie & Grill
595 Brookwood Village Mall
(205) 380-3118
Hours: Sun.-Thurs., 11 a.m.-10 p.m.; Fri.-Sa 11 a.m.-11 p.m.
zearestaurants.com
Zea Rotisserie Grill serves comfort foods of various cultures, which have also become favorites of American’s culture. Zea opened the Colonial Brookwood Village location, the 12th for this multi-location restaurant group, in late 2009. The restaurant concept is the brainchild of three chefs: Hans Limburg, Greg Reggio, and Gary Darling, who make up the culinary and restaurant development team.
Zea is situated in the former location of two pricey, fine dining restaurants, Copper Grill and Plaza III.Yet Zea brings new life to the interior of this building. Soft, natural light fills the dining room. Rusty red walls are paired with golden accents in this contemporary space. But the upscale ambience is not paired with upscale prices.
One look at the menu reveals a lot about the cuisine’s inspiration. “Who in America has not had hummus or quesadillas?” Limburg asks.“They are comforting foods of different cultures.” Most of the menu items were also developed for and are cooked in a rotisserie and/or on a wood-burning grill.“A rotisserie makes a nice toy in the kitchen,” Limburg says. The rotisserie is also paired with the wood fired grill for some dishes, such as the chicken and whole rib-eyes, which are cooked on the rotisserie, cut into steaks and finished off on the grill.
Zea also offers micro-brewed beers. Clearview Golden Lager, Category 5 American Pale Ale, Zea Amber Lager and Pontchartrain Porter satisfy both the casual and discerning beer drinkers.We paired the beers with our choices from this comfort fare menu.
On a recent visit, we begin with Asian Almond Shrimp, Thai Rib Stack (available wet or dry) and Mediterranean Hummus— or as Limburg calls it,“loaded hummus.”The spicy soy and sweet chili-glazed ribs are dotted with sesame seeds and Asian herbs. These tender ribs balance sweet and heat. Asian Almond Shrimp are covered in a crisp crust and enhanced by soy ginger sauce and Asian chili glaze. The Mediterranean Hummus is topped by a mix of sundried tomatoes, Kalamata olives, feta cheese, roasted garlic and olive oil.
We then share Zea’s award-winning Spinach Salad with Pepper Jelly Vinaigrette. Sundried tomatoes, raisins, pecans, Kalamata olives, bleu cheese and sesame seeds add layers of flavor to this light but large salad.
Our entrées are Zea Rotisserie Chicken and Grilled Redfish with Shrimp Etouffee. Half of a chicken is roasted on an open flame and served with dipping sauces of barbecue, roasted garlic herb and sweet and spicy chili glaze. But this beautiful bird is so moist and flavorful that the sauces are unneccesary. The mild heat of the hickory-grilled redfish is complemented by the tasty blonde roux shrimp etouffee.
Zea sides include many of the dishes you grew up with, fused with the flair of the three chefs.They include roasted corn grits, sautéed corn, Zea potatoes, Thai snap beans, steamed cabbage, buttered sweet potatoes, red beans, French fries and buttered sugar snap beans.
Why choose? We tried and enjoyed them all, leaving no room for dessert. Instead we finished the meal with a frozen Cosmopolitan. Made of Finlandia vodka, triple sec and cranberry, this pink freeze tastes as pretty as it looks.
