BEYOND THE BISTRO
A collision of Chicago culinary discipline and Florida's wildest ingredients.
A collision of Chicago culinary discipline and Florida's wildest ingredients.
The Salty Zebra isn't a hobby for us. It's the answer to a question: "Why can't we have Michelin-level technique without the dress code?"
Founders Stephanie and Seamus O'Brien built this space to be the restaurant they wanted to eat at—one where the playlist is good, the lights are low, and the kitchen is performing at the highest level. We stripped away the white tablecloths to focus on what actually matters: The food on the plate and the people in the chairs.
You can take the Chef out of Chicago, but you can't take the Chicago out of the Chef.
Executive Chef Michael Luth brings over 25 years of discipline to our line. An alum of Chicago's Michelin-starred Dusek's Board & Beer, as well as local heavyweights like Max's Grille, Michael runs his kitchen with a simple philosophy: Respect the Ingredient.
Whether he is two-week dry-aging a duck breast, rolling Campanella pasta by hand, or sourcing the morning harvest from Colab Farms, Michael's cooking is defined by honest, rigorous technique. This is not "beach food." This is modern American gastronomy, served with a side of humility.
Every sauce is reduced from scratch. Every pasta shape is hand-rolled daily. If we can't make it the best way, we don't put it on the menu.
We don't just "buy local." We menu-plan based on what Colab Farms and Kai Kai Veg are pulling from the soil this week.
Our flagship dish. Two-week dry-aged duck breast, crispy confit roulade, and a mole jus poured tableside. A masterclass in texture.
