Zizou

Zizou in the Lincoln Park area of Los Angeles is a chic Mediterranean-inspired restaurant showcasing vibrant flavors in a stylish, contemporary setting.

When planning our monthly evening of dinner and conversation with Matt, I truly wanted to pick a place that was unique and new. I’d previously seen a few posts about Zizou, a new Moroccan and Mediterranean restaurant in Lincoln Heights. So, after showing Matt their IG, I made reservations and looked forward to the night.

Now, Lincoln Heights is not a place I normally go to in Los Angeles. Likewise, the whole experience of dining at Zizou was not what I expected – at all. The challenge with Zizou is that the fundamental base is there: the food is richly delicious and vibrantly presented.  However, it needs time, staffing and maturity to grow into the possibility of what it can be.

When I walked up to Zizou, it was like an oasis in the city. The design and decor was extremely unexpected. In the grittiness of the area, Zizou was a bright and open space, richly decorated and well designed. After saying hi to Matt, I wanted to take some quick photos of the space, as the light was beautiful.

However, I was quickly approached by a man – who I later found out was one of the owners – Matty – asking me if he could “help me with anything”. I looked at his quizzically and responded “No” and gestured toward where I was sitting. I was honestly confused as to why taking non threatening photos of the environment would bother – anyone. Matty then made an over the top, grand gesture of an apology, said that he hadn’t seen me come in, and walked away. It just felt weird and – pointed.  Sometimes, it’s not what you say – but more so of the attempt at dominance and accusatory tone that lingers.

Trying to shake it off, I did my best to release my annoyance at him and looked over the menu with my friend Matt. We made small talk as we ordered the TABOULÉ FRANÇAIS (Molina, heirloom tomato, charred bell pepper, cucumber, red onion, vinaigrette) and TAPENADE DUO (green & black olive spreads, toasts). I was greatly appreciative of the spritz that Matt ordered for me right before my arrival, that I also enjoyed at the table.

Receiving the dishes, Matt and I fell in love with the tapenades. They were absolutely delicious. So much so that the six piece of bread that we received were far too small for the amount of tapenade served. After a wait, I decided to try and find someone to request – something.

So, I noticed the co-owner, Matty, with a clipboard standing in a serving area. As he had so graciously offered to help me earlier – while I was minding my own business and taking some quick photos of the restaurant to share here –  I walked up to him to get his attention. He ignored me. Imagine that….

However, but the other owner, Boris, noticed me and immediately understood what I was trying to request.

Boris was open and friendly and truly a delight to interact with. When he brought over the bread, I happily ordered a glass of Château Saint-Pierre’s 2023 “Tradition” wine, with his guidance for the meal. Matt and I were able to talk to him for a few moments, to understand more about the restaurant. Boris said that he and Matty had opened Zizou two months prior. Additionally, he explained that it’d been hard work – with the pair working to lay 45,000 tiles decorating the restaurant – themselves.

Again, the decor is gorgeous. I need to stress that.

We waited a bit longer than expected for our ALMOND & APRICOT TAJINE (roasted chicken, spiced onion sauce, cilantro, turmeric rice) and DATE & FENNEL TAJINE (vegan, baby turnip & carrot, chickpeas, cilantro, ginger, semolina).

With this, Matt and I noticed that the restaurant was severely understaffed for how booked and busy the night was. For instance, we were served chicken without a knife. So, I had to wait until I could wave down Boris to request a knife.

As with what usually happens with my dinners with Matt, I am graciously appreciative of being able to talk about my artist frustrations with ceramics and photography and receive profound guidance through his wisdom. During the evening, he gave me two key Matt Quotes:

Regarding art:

I made it – because, the work needed to be made

- Matt

This was brilliant because it illustrates the role of an artist being the medium that translates the consciousness of the art – into the physical.

And about the role of art in society:

Art shapes the perception of social consciousness

- Matt

Every time I am with Matt, I greatly enjoy of our conversations about art, creativity and life.

Wanting to try one more thing, Matt and I ordered the TARTE TATIN (caramelized apples, vanilla ice cream).

Now – our dinner was three hours long – not in the least bit because of our conversation. But, more so because slow service. In fact, Matt’s third drink request was forgotten about – and thankfully not added to the bill.

Again, the restaurant is new and has potential. The plating is beautiful and the food is delicious.

But, growth is needed to truly blossom into what it has the possibility to become.

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