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Tzeva opens in Sarasota on February 8

| Suncoast Post Staff |

Tzeva (1255 North Palm Avenue) is pleased to announce that it will open its doors on Wednesday, February 8, 2023.  The 74-seat restaurant features modern Mediterranean cuisine with Israeli influences that shine in beautifully plated dishes full of bright colors, unique flavors, and global spices that combine cultural traditions and modern touches.  The restaurant is open for breakfast, lunch, and dinner.  

Tzeva

Tzeva embraces its location nestled inside Sarasota, Florida’s art-focused boutique hotel, Art Ovation Hotel Autograph Collection. Like the frequently changing local art featured throughout its surroundings, Tzeva’s menu reflects a culinary artistry that shifts with the seasons and features a style of dining that encourages sharing and the passing of plates to create a sense of community around the table. 

Any journey begins with its captain.  For Executive Chef Ken Shiro Lumpkin, Tzeva’s wanderlust approach reflects his own culinary journey. Born in Oakland, California to a Japanese mother and a decorated naval officer, Lumpkin’s career has taken him to Memphis, Jamaica, Japan, New Orleans and Dallas before landing in Sarasota. 

Tzeva Opening Sarasota

The influence of being raised in a traditional Japanese household, steeped in generations of old family recipes and techniques, can be found throughout his menu at Tzeva. In his Masabacha Hummus, for example, Lumpkin adds nori (seaweed) to the za’atar, a traditional Middle Eastern spice blend, which infuses the dish with a subtle ocean-like flavor. Shiso, a Japanese herb reminiscent of mint and anise, adds brightness to the garlicky chimichurri used in the Chicken Hummus.

The restaurant’s proximity to the beach and its health-conscious mindset is represented in its vegetable-friendly menu. Local fish and lean meats are also featured but at Tzeva they rely on fresh herbs and vibrant house-pickled ingredients rather than heavy sauces for flavor.

Tzeva’s menu is best appreciated with a no-rules approach. That means doing away with the traditional sequence of appetizers and then entrees to instead wander freely among the globetrotting selection of small and large plates.

Any meal would be greatly rewarded by starting with Salatim, Tzeva’s daily selection of cold vegetable salads. An Israeli tradition, salatim means simply ‘salads’ in Hebrew, but its true definition refers not only to a type of dish but to a manner of eating and is meant to be enjoyed with others at the beginning of the meal. 

Hummus is another must-try signature item with five unique creations to choose from, ranging from Classic with toasted sesame oil, Aleppo, with chopped parsley to Vegetarian with curry cauliflower, sumac, mint, caramelized onion jam. From there the meal can travel in a variety of delicious directions.

Small plates include Toasted Feta Cheese topped with thyme honey and served with flatbread to get every tasty bite. Chicken Liver Paté takes a walk on the wild side with the addition of black garlic-tarragon gremolata and urfa, a Turkish chile pepper with smoky and earthy notes.  Charred Octopus features Hawaij, tamarind honey, yellow avjar, radish, crispy garlic, and herbs.

Tzeva dessert

Freshly grilled kebabs include lamb loin, grouper, beef, and lamb cevapi, all perfectly paired with ingredients that enhance the proteins’ inherent flavors.  The Chicken Shashlik includes Bombay yams, apricot chutney, and herbs while the Grouper Shashlik highlights smoked tomato chutney, fennel-orange salad, and kabocha puree.

Those looking for a meat-and-potatoes dish will welcome Tzeva’s versions: Wagyu Short Rib paired with saffron potatoes and an apricot chutney, as well as the Wagyu Skirt Steak taken up a notch with a tangy miso-mustard sauce and the Snapper with Za’atar, Dukkha, Bombay yams, pickled smoked carrots, muhammara.

Continuing the transporting journey at Tzeva are the desserts, which include Turkish Coffee Cake served with white pepper ice cream, the Black Sesame Brulee with chantilly cream, honey macerated fruit, and sugar tuile, and the Baklava paired with espresso frozen yogurt.

Cocktails follow the lead of Tzeva’s bold yet balanced dishes with spices adding unique flavors to classic and modern drinks. 

The goal of both wine and cocktails at Tzeva is to provide an exquisitely chosen element of exoticism. The wine menu reflects a true dedication to pulling in rare Greek, Eastern-European, and Mediterranean Island grapes, such as the floral-nosed, clean Mastroberardino Falanghina Del Sannio from Campania Italy, the light-bodied Markovitis, Naoussa Xinomavro from Macedonia Greece, and the dry, slightly citrus Wine Art Estate, Drama Assyrtiko from Macedonia Greece.

Meanwhile, the cocktail list infuses spirits with an uncomplicated touch of uncommon spice or fruit.  The Sacred Corners features Palo Santo-infused Reposado Tequila with passionfruit, lime, and orange while the Roman Mai Tai showcases Coco Cartel, Campari, lime, orgeat, and orange Curacao.

Like the restaurant, the goal of the cocktail program is to invite guests to read excitedly, learn, and develop cravings as they sip.

Tzeva opens Wednesday, February 8 at 1255 North Palm Avenue in Sarasota, Florida.  Tzeva will be open seven days a week.  The restaurant will serve breakfast 7-11 am and will serve lunch 11 am-1 pm. The restaurant will serve dinner Sunday-Wednesday 5-9 pm and Thursday-Saturday 5-10 pm. 

Visit Tzeva Sarasota or follow along on Instagram @tzevasarasota to stay updated on the latest news.

Photos from Tzeva

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