Zasu sits on North Carrollton Avenue in Mid-City, the work of chef Sue Zemanick, who came up as Executive Chef at Gautreau's before opening this restaurant under her own name. The name itself comes from "Zasa," a Slovak word meaning "once again," drawn from Zemanick's heritage and memories of family gathered in the kitchen.
The kitchen works with a mix of local and non-native ingredients, built around letting fresh product carry the plate. Reviewers have singled out the grilled octopus, sweetbreads, and red snapper, alongside a wine list assembled to match the food.
Michelin awarded Zasu one star in 2025, and Eater has named it to its list of essential New Orleans restaurants.
The kitchen works with a mix of local and non-native ingredients, built around letting fresh product carry the plate. Reviewers have singled out the grilled octopus, sweetbreads, and red snapper, alongside a wine list assembled to match the food.
Michelin awarded Zasu one star in 2025, and Eater has named it to its list of essential New Orleans restaurants.