Zou Zou’s Brings Eastern Mediterranean Cooking to Manhattan West

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There will be zhoug on the fluke, hazelnut dukkah on the sweet potato, and barberry mignonette on the Kumamoto oysters

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Zou Zou’s Mediterranean menu ranges from duck bourek à l’orange, at left, to shawarma-spiced lamb with red and white sauces, right. Photo: Noah Fecks When Manhattan West opens this fall, you might need some help keeping your wood-fired-restaurant chefs straight. Madeline Sperling will be tending the hearth at Zou Zou’s, the eastern-Mediterranean spot slated to open at the complex’s new Pendry Hotel.

Besides the lure of wood-fired cooking, which seemingly no chef can resist, Zou Zou’s offered Sperling creative freedom to draw inspiration from not only the Levantine region but her own Eastern European Jewish heritage and to collaborate with former NoMad colleague Juliana Latif, a cook with Jordanian and Lebanese roots.

Zou Zou’s shares ownership with Don Angie and Quality Italian; like the latter’s chicken-parm pizza, Zou Zou’s duck bourek à l’orange will be sliced tableside. Sperling will make use of a favorite NoMad technique of puffing grains to add texture to dishes like jeweled rice with broken tadig and lobster tagine with puffed bulgur. But beyond the mezzaluna-wielding waiters and the experiments in alt-grain crisping, it was the wood-fired grill that made her sign on to the project.

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