the restaurant was buzzing on a sunday evening when we made our second and more enjoyable visit to zazu, the first was a monday farm dinner (prix fixe so limited menu tasting) and i was feeling under the weather. the housemade ginger mortadella salumi was different than what i associate with mortdella and less salty than what i expect from cured meats, but served with perfectly picked fennel. house-bacon wrapped dates were sweet, salty, sticky, and a must-try. a highlight was the trio of veggies from the garden: fava salad, radish, avocado and sesame dressing salad, and marinated artichoke hearts. grilled octopus salad wasn’t a stand out for my taste. pork plin (hand pinched ravioli) with sage butter was full of flavor yet delicate.

finally picked up our order of 2010 futures from thomas george estates and enjoyed a great bottle of pinot noir with our dinner. funnily enough, thomas george also makes zazu’s house wines, so we traded a little sip with the neighboring table and compared the two 2010 pinots – they were definitely different and unique.

dessert was a glass of bubbles, and and cardamom ice cream affogato. the cardamom ice cream was way more intense in flavor and less sweet and creamy than we expected. i wanted to love it but found it overpowering and switched it out for a standard scoop of vanilla.

had a great evening, the low point being our server, seems everyone in the restaurant paid more attention to us than he did, never once checking how our meal was going.