Zen Sushi is participating in restaurant week for the first time this year, and chef Michelle Carptenter still has reservations available through the weekend. Hattie’s, the only other Oak Cliff restaurant participating, is almost booked up for this week, but still has plenty of reservations available next week, general manager Terri Polachek said.
Zen’s restaurant week menu has three starters, including striped sea bass sashimi with cilantro, jalapeno and yuzu ponzu. Entrees include miso marinated black cod with baby bok choy — one of Zen’s most popular dishes — and the xalapa roll, another favorite. Desserts include banana and mango tempura with toasted coconut rolled green tea ice cream, topped with honey and cinnamon.
Hattie’s has been a part of restaurant week for the past four or five years. This year’s appetizers include fried green tomatoes with Texas goat cheese and pistachios. An optional second course, which costs $7, is chicken fried smoked bacon with a bleu cheese biscuit with honey chile drizzle. Entree’s include a twist on Hattie’s signature pecan-crusted catfish.
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