Zasu

Zasu is a Mid‑City New Orleans restaurant conceived as a thank-you to the city that inspires its cooking. Zasu positions itself as a personal, ingredient‑driven expression of the chef’s longtime relationship with New Orleans. The cuisine centers on contemporary American cooking with a strong emphasis on seafood and New Orleans–inspired flavors. Dishes range from crudo and seared scallops to Ora King salmon and American Red Snapper preparations, combining classic technique with global accents and seasonal produce. Sue Zemanick (Chef/Owner). She discovered her vocation at 15, trained at the Culinary Institute of America in Hyde Park, New York, and graduated top of her class. An internship in the CIA seafood department shaped her passion for fish and shellfish; after moving to New Orleans she served as Executive Chef at Gautreau’s and earned national recognition, including the 2013 James Beard Foundation “Best Chef, South” and Food & Wine’s “Top Ten Best New Chef” (2008). She has appeared at major food festivals and on television, judged Top Chef New Orleans, competed on seasons 3 and 5 of Top Chef Masters, and served as 2015 Honorary Muse for the Muses Mardi Gras parade. Specialties include Grilled Baby Octopus, Marinated Crab Claws, Seared Scallops, Ora King Salmon, American Red Snapper and Pimento Cheese & Potato Pierogies.