Zazu’s husband and wife chef team, John Stewart and Duskie Estes, are media darlings who’ve all but redefined casual roadhouse dining in the Bay Area. The food at their West County restaurant is California-Italian with occasional nods to the South — but depends heavily on local, seasonal produce.
Devoted to Slow Food and sustainability, the restaurant pulls from its own backyard garden along with a biodynamic plot grown for them at Quivira Winery and other local food sources. You’ll frequently find the duo at winery events cooking up something they’ve recently pulled from the gardens.
Stewart has a special passion for pig, often incorporating his own Black Pig bacon and charcuterie into the menu. The wine list eans toward many affordable, rising star local wines that you won’t find elsewhere.