![]() There are also four choices each in the taco and tostada sections, offering a variety of flavor and ingredient combos, from the bacon-and-shrimp Gobernador ($13 for two) taco to the vegetarian Hongos (mushroom $9) tostada. "The zarandeado oysters - 'shaken' in Spanish - have an egg-based marinade like mayo with chilies and achiote and lime and oregano, and we roast them until it's caramelized." "There are three oyster options with five species available nightly, so you can get a half or full dozen, raw or roasted," White says. Fresh oysters are served as shooters ($8) and raw or roasted on the shell. Seattle restaurateur Ethan Stowell debuts his popular pasta-centric eatery Tavolàta in the heart of downtown Spokaneįor the appetizer section, there's queso fundido ($9), housemade guacamole ($10), frijoles Jalisco, (aka refried beans $8) and Dorilocos ($8), a Mexican street food combining Doritos, gummy bears and spices that White introduced on Zona's previous menus.įour ceviche dishes ($10-$17) include options ranging from tuna to shrimp to octopus, or a combo of all three in the Mixto. A lot of the Mexican food you find in Spokane is coming from Jalisco and Oaxaca, and very few from coastal areas in and around Baja." It's eclectic and flavorful - flavors people may not have had so far. "But now it's Mexican, but not traditional. "A lot of people looked at Zona and said it wasn't Mexican food, just ceviche," White says. While Zona's new menu is exponentially larger than it was in its previous home, it's still contained to one page with a handful of items per category: appetizers, ceviche, oysters, entrees, tostadas, tacos and dessert. My kids are Mexican, and I have a lot of roots there." ![]() "Granted, I have a lot of ties to the culture. "We wanted it to be very energetic and cultural, as much as we could with a gringo running it," White says. The new restaurant space, with branding and art by local studio Maker and Made, is vivid and colorful, with Latin music always blasting in homage to the equally bright and flavorful Mexican cuisine served there. "It's been incredible to see work together to create a menu in unison that pairs very well, and just to see their passion," White says. To head the bar White brought on Adam Vizzo, formerly of Durkin's Liquor Bar. Zona's new bar program centers on agave spirits: tequila, mezcal and sotol. Her technique and flavors aligned very well with myself." "I brought in a very talented chef, Jeana Pecha, and she's just an absolute powerhouse. "The original concept for Zona was a closet concept in the back of a dive bar with only eight menu items, and now we have 30 menu items," White says. With plenty more space to move around in the kitchen, bar and dining room, White and his team were also able to expand the menu from ceviche - fresh, raw fish cured in citrus juices - to an all-encompassing array of coastal-inspired Mexican cuisine. Zona Blanca reopened in mid-April inside its new digs, a former Rocket Bakery cafe on the main floor of the historic Holley-Mason Building at 157 S. Since then, the Chad White Hospitality Group has added two locations of High Tide Lobster Bar and TT's Brewery & Barbecue to its repertoire White's also crafted menus for Arbor Crest Wine Cellars. With it, he quickly began making waves in the regional food scene. ![]() Operating for four years inside the Steel Barrel taproom on downtown's west end, Zona Blanca was the first Spokane restaurant White, a former Top Chef contestant, launched after moving from San Diego back to his hometown. A pandemic was as good a time as ever for the temporary closure and relocation of chef Chad White's downtown ceviche bar, Zona Blanca.
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