Add a little olive oil and vinegar and it’s the perfect start to the evening. I loved the texture! The chef of Zula is from Tel Aviv, Israel and his bread, served warm, takes 4 to 5 days to make, and is a family recipe. The rolls have a crispy outer-shell, yet are dense on the inside with air pockets- kind of reminded me of sourdough, but I know it’s not. Our meal began with the artisan bread basket. ![]() ![]() I was grateful to find Zula a bit larger with more than one room, various size tables, and a quite charming environment. Now, I was a little apprehensive because some places in OTR (Over the Rhine) are very small and crowded thus, they don’t lend themselves well to conversation. I, of course, wanted to try someplace I’d never been and Zula has a reputation for both good seafood and artisan flatbreads. A night out with my dear friend Beth, a seafood lover, led me to Zula Restaurant & Wine Bar.
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