- 34977 Woodward, Birmingham, MI, 48009
- Overall User Rating:
- (2 ratings)
- 11:30 a.m.-10 p.m. Mon.-Fri.., 5-11 p.m. Sat., 5-9 p.m Sun.
- Official Web Site:
With a background from the French Culinary Institute in New York, and over 17 years in the industry, Executive Chef Alex Lucier can easily navigate his way around a kitchen. Paired up with General Manager Autumn Battin-Flores, they have helped to design an atmosphere that attracts the destination patron, as well as giving Birmingham an everyday stop in Zazios.
The Mood: The décor is accented with bright colors of red, blue, green, and violet chairs, while spruces of white and yellow lights shine from a high ceiling. The dining room (suitable for use for large parties, banquets, or business meetings) is arranged in an open space, adjacent to both the Chef’s Table seating and the bar. The bar area (called the Z Lounge) provides a casual, yet upscale cosmopolitan feeling to guests. Several tables are placed along a corridor across from wine racks, and overlook the entire kitchen, allowing customers to watch the chefs as they work. Another smaller dining room, capable of allowing audio-visual presentations, is nestled away from the main room to offer guests privacy and intimacy.
The vibe at the Chef’s Table is considerably different than a traditional dining experience. Here guests are seated in a half-moon curve overlooking a demonstration kitchen, complete with large video screens. Every month features an educational dinner show, sometimes based upon a region, sometimes based on a product (like balsamic). For those that are into pairings, Zazios offers with the 5 course meal an optional wine course to tag along with the dinner. Sometimes, drink gurus like New Holland Brewery’s Rich Blair, or the folks at Short’s Brewing Company will team up with Chef Lucier and collaborate on a beer/spirit pairing. These are not to be missed (generally at the last weekend of the month).
The Food: It’s never a great choice to rush your dining experience, so begin it all with one of Zazios starters. Highly recommended are the Seared Sea Scallops ($12) which are served with baby arugula, crisp artichokes, grana padano (a cheese similar to Parmigiana-Reggiano) and a truffle-balsamic vinaigrette. For those looking for something vegan or gluten free, the Minestrone ($6) is your choice for a hearty, but noodle-free soup.
Zazios tailors its menu based on the season, Eastern Market vendors, and the farmer’s markets of Birmingham and Rochester. For a lighter summer salad there is the Watermelon and Fennel ($10) with ricotta salata (cheese), Sicilian olive oil and balsamic.
Good for any time of the year a Pan-Seared Yellow Fin Tuna ($28) accompanied by a traditional Italian panzanella salad, topped with a salsa verde, or try the Alaskan Halibut ($29), served with wild mushrooms, asparagus, and a vermouth butter and wine sauce. Highly recommended is the Espresso Rubbed Duck Breast ($21), that’s paired with gnocchi, wild mushrooms, and pink peppercorn butter.
All of pastas are fresh and made in house, as are the pastries and desserts.
The Drinks: The bar serves all craft beer, and often craft spirits from local distilleries. Most price points on the wine by bottle is $25 - $40. Happy hour is from 4 pm – 9 pm (with small plates offered for $3 - $5 each).
The Service: Not sure what you want, go right ahead and ask the server. They are constantly trained on the wine varieties and brought up to speed on the chef’s creations.
Insider’s Tip: Look to Zazios for the Open Table 1000 dining point reservation, from 5 pm – 6 pm, and 9 pm – 10 pm daily!
The Verdict: Loosely translated, Zazios stands for “everything is great.” We couldn’t agree more. Whether it’s a lunch or dinner, an event or private dining, or a seat at the Chef’s Table, you’re guaranteed to great food and service.