Wild Mushroom Ceviche
Smoked Marlín garnachas with pico de gallo and avocado sauce with lemon
Mexican mixed Corn Ezquite with epazote mayo, queso chicharron dusted with chili powder
Conde soup with Mexican sausage, baby squid, black beans, crispy jalapeño tortilla strips and fresh Oaxaca cheese aioli
Chicken Barbacoa with chili poblano, parmesan risotto and fried bean quenelles
Chef Ferrant pulled out all the stops that day with the Red snapper marinated in achiote “pastor style” with roasted pineapple and a Serrano chili sauce. It’s his contemporary take on Tacos al Pastor, my favorite Mexican dish.
In addition to a very active Social Media campaign run by General Manager Cindy Buhler, ZUMO uses local influencers like Klaudia Oliver to create the buzz needed to promote a restaurant of this quality. But what has been essential in ZUMO’s drive to #1 on Trip Advisor is word-of-mouth advertising. Just ask Brenda Sexton and Gregory Nye, who recently did a SMA Wine Club event at ZUMO with over 75 participants. Customers fall in love with the total ZUMO experience.
Stewart credits the restaurants design to partner Vanessa Villegas, who received her Master’s degree in Interior Design in Milan, Italy, at which time she was also the architect for a winery in Tuscany. Vanessa likes a clean style, doing a blend of classic with a twist of modern. She has always loved grey because it’s a great contrast for any accent color and also gives a nice elegant and relaxing feel throughout the restaurant.
ZUMO is open for dinner Tuesday through Saturday, with seating’s at 7:00 PM and 9:00 PM.