Restaurants

Zaitzeff

Hearty all-natural kobe, sirloin or turkey burgers, as well as organic chicken breast, ham, cheese and classic BLT sandwiches, served on slightly sweet Portuguese muffins. B, L & D (daily). $$

Zebu Grill

Locals frequent this candlelit wood-and-brick den, where beef with rice, beans, banana and fried egg and black bean stew with pork, sausage, beef and collards are specialties. D (nightly), Brunch (Sat & Sun).

ZENGO

Chef/owner Richard Sandoval’s Latin-Asian fusion cuisine includes charred tuna wonton tacos with sushi rice and guacamole , as well as lemongrass adobo chicken with garlic rice and tomato. Gluten-free and vegetarian dining options are available. A tequila library offers over 400 kinds of tequila and mezcal that are on a generous bevergae in addition to hand-muddled cocktails, Latin wines and Japanese sakes. L (M-F), D (nightly), Brunch (Sa & Su). $$$

Zero Otto Nove

Named for the area code of Italian seaside town Salerno, home of Chef Roberto Paciullo, this pizzeria serves authentic pizzas, pastas, calzoni and fish dishes. L (M-S). D (nightly). $$

Zerza

Upscale Moroccan dishes include beef short rib stew and kefta tagine. L (Mon-Thurs), D (nightly).

Zio

Cooking inspired by Chef Max Convertini’s hometown of Ostuni, at the heel of Italy’s boot, includes citrusy swordfish carpaccio, potato-wrapped black cod with roasted cauliflower and a variety of hand-rolled and -stretched pasta dishes. L & D (daily), brunch (Sat-Sun). $$$

Zio Toto

This brick-oven pizzeria also excels in homemade gnocchi and Barolo-cooked baby lamb chops. L & D (daily).

Zona Rosa

Named for the Mexico City neighborhood, this hip venue—with a antique silver trailer car built into the restaurant face and a glass-walled roof decorated with twinkling stringed lights—serves traditional fare by Chef Ivan Garcia.  Everything is made in-house, from the tortillas to the salsas. D (nightly), Brunch (Sa & Su). $$

Zucker's Bagels & Smoked Fish

The quintessential NYC bagel—hand-rolled and kettle-boiled—is the raison d’être of this popular local eatery, with three outposts on the island of Manhattan. Classic deli sandwiches (hot pastrami or corned beef on artisanal rye with sour pickles and slaw), pastries (Russian coffee cake), smoked fish and deli meats by the pound are also on offer. B, L & D (daily).

Zuma

Sleek, upscale and dimly lit digs set the scene for a menu that includes specialties such as kinoko no kama meshi (rice hotpot with wild mushrooms and Japanese vegetables) and lobster no oven yaki (roasted lobster with shizo-ponzu butter). House-branded saki and housemade specialty cocktails are an offer at this contemporary Japanese staple, which has locations in 11 different cities internationally. L (M-F), D (nightly), Brunch (Sa). $$$

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