Zuzul Coastal Cuisine

08/29/2026

Skip the fish sticks and tater tots - are you heading to💚 El CABO VERDE or
💙 Zuzul Coastal Cuisine this weekend?

08/28/2026

We’re hiring at Zuzul.

We’re looking for a Morning Reservationist to join our team — someone warm, organized, detail-oriented, and comfortable creating a great guest experience from the very first interaction.

Interested? Send your resume to [email protected].

Know someone who’d be a great fit? Send this their way.

08/28/2026

A fresh take for a hot August weekend.

Orange-rosemary marmalade glazed dry-aged salmon with cauliflower purée and broccolini.

On special this weekend at Zuzul.

08/27/2026

Some things are simply better together.

Our Crème Brûlée meets its match in Château Fontaine Sauternes. The wine’s lush sweetness and bright acidity complement the richness of the custard while playing beautifully with the caramelized sugar.

Dessert, thoughtfully paired.

08/25/2026

Another reason to raise a glass at Zuzul. 🥂

Our own Paul Loggins has been named one of just five Golden Shaker finalists for Prize Fest 2026.

Paul will compete during Come and Get It for the coveted Golden Shaker, putting his creativity and craft behind the bar to the test alongside some of the area’s best.

We’re proud to have him behind ours!

Congratulations, Paul — now go shake things up!

08/25/2026

Chef Gabe went to Japan with one goal: to learn.

He studied sushi firsthand, experienced omakase across Japan, and came home with new techniques, inspiration and a deeper understanding of the craft.

Tonight, that experience comes to the counter at Zuzul.

Our Tuesday Omakase returns this evening, with Chef bringing a renewed interest from what he experienced in Japan into each course - interpreted through the ingredients, flavors and point of view that define Zuzul.

Every Tuesday through September.
Reservations on Resy.

08/23/2026

Happy Birthday to the one and only Paul! Join us in wishing for a beautiful day celebrating another year around the sun!

08/23/2026

We’re excited to see Chef Gabriel Balderas featured in The Shreveport-Bossier City Advocate, sharing the story behind his food, his restaurants, and the intention that guides it all.

From Oaxaca to Shreveport, every dish carries a little piece of where he came from - shaped by season, place, and the people around the table.

Thank you to The Advocate for telling his story. Read the full feature at the link.

From Oaxaca to Louisiana: Chef Gabriel Balderas cooks with intention bit.ly/45Fl9qH

Walk into one of Chef Gabriel Balderas’ restaurants and everything feels natural, almost effortless.

08/20/2026

Tuesday nights, leave it in Chef’s hands.

Omakase at Zuzul is a progression of what’s fresh, what’s inspiring, and what Chef Gabe wants you to experience next — one course at a time.

Every Tuesday through September.
Limited seats. Reservations on Resy.

Come hungry. Trust the chef.

08/18/2026

Just a regular Tuesday around here.

Fresh plates, cold pours, and a pretty good reason to make a weeknight feel like something!