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Zanzibar
The
Atmosphere
Like the mysterious island it’s named
for, Zanzibar is a place of intrigue and adventure.
This trendy night spot is the perfect place to enjoy
colorful, fresh-fruit cocktails and Mediterranean-inspired
food. Under the guidance of executive chef Alex Garcia,
formerly of Babalu, the menu items served at Zanzibar
are full of exotic flavor.
An eclectic, energetic blend of
music fills Zanzibar’s sprawling, multi-room
environment that includes a circular open-pit fireplace,
intriguing décor and sultry lounges. Sip an
exotic cocktail while sampling the grilled chicken
with spicy coconut sauce appetizer, crispy tuna medallions
sautéed with poppy seeds, tomatoes and mangos
in chive dressing and a dessert of caramelized fruit
and vanilla ice cream.
The sharing dishes, fruity cocktails, and seductive
atmosphere are ideal for large group gatherings as
well as intimate get-togethers.
Zanzibar is located at 645 Ninth
Avenue (at 45th Street) and is open Monday through
Thursday from 5 p.m. until 2 a.m., and Friday and
Saturday from 5 p.m. until 4 a.m.
To make a reservation, call (212) 957-9197, or visit
www.zanzibarnyc.com
for more information.
Reviews
 PLAYBILL
-- Celebrity Choice --Reviewed by John Cunningham
(starred as Captain Smith in Titanic at the Lunt-Fontanne
Theatre)....." [The Chef's] credentials impeccable
as they are -- his tongue is now worn at a more rakish
angle, and it's a perfect fit. Unwinding in the loose-as-a-goose
atmosphere that includes a friendly old fireplace
and SoHo-esque tables are performers from Annie Get
Your Gun, Night Must Fall, and Titanic. The exceptionally
well-priced menu highlights crisp polenta French fries,
grilled salmon with roasted Cipiollini onions, and
superb baked sea bass with fennel and toasted almond
salad. Desserts are dazzlers, too. "
THE NEW YORK TIMES
- Friday, April 2, 1999 -- "[Zanzibar's chef]...
put together a Gauguin canvas of a menu with African,
Portugese, Italian and Spanish touches. One night
recently there was a delicious tuna steak seasoned
in the galician style with capers, olives and peppers,
and a moist, tender roast chicken with black olives
and mashed potatoes with a rich garlic sauce. Pungent
saffron risotto cakes were perfectly paired with roasted
wild mushrooms. Crisp prawns with a salsa of finely
chopped raw vegetables made an inriguing appetizer,
particularly the salsa. The wine list is brief but
well conceived...."
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