And you thought he was the mussel man. That’s fairly understandable considering that the menu at Zula features nine varieties of the buttery bivalve, but chef/owner Tsvika Silberberg’s platinum hit is, in fact, his calamari salad. Generous rings and tentacles of earthy squid are charred lightly on the plancha with cherry tomatoes then tossed with bold watercress and Italian parsley leaves, tart preserved lemon, and a creamy, nutty tahini dressing.
Photograph by Aaron M. Conway
It’s generous enough to split, but that would mean parting with a portion of a dish so unique Silberberg considers it more of a shawarma. Better let your buddy sample his own.
Zula, 1400 Race St., Over-the-Rhine, (513) 744-9852, zulabistro.com
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