Relish Zestt, a Tenafly Treat

A small restaurant with a welcoming ambiance and scrumptious specials.

Pale yellow walls, oversize paintings of fruit, white tablecloths and napkins, and a staff—including owner Hal Elkady—who is anxious to please, offer a relaxed and welcoming ambiance at Zestt. The restaurant is small; I counted 46 seats, so be sure to make a reservation.

Let me tell you about our excellent entrees, which were specials that were written without with their prices. The whole headless, but not tail-less, oven-roasted bronzino was boned and served with basmati rice speckled with diced carrots and peas. Mini carrots and string beans also accompanied this dish. The fish was fresh tasting, juicy and served with slices of lime, which we prefer over lemon. Equally impressive was sautéed fresh spinach, white beans, diced tomatoes and zucchini in a lemon chardonnay sauce that served as a base for a large chunk of brick-sized cod.

Not as impressive was a Mediterranean platter appetizer with dry, overcooked falafel, bland baba ganoosh, yogurt sauce, hummus and tabbouleh. However, we did enjoy the warm, white and whole-wheat pita bread offered with feta dip and olives, that was placed on our table when we were seated. Although a pretty presentation, the honey-soaked baklava topped with very sweet ice cream and surrounded with whipped cream, raspberries and swirls of chocolate syrup, was not the best version of this dish that we have had.

Other menu items include: rigatoni with meat sauce; roasted rosemary chicken; grilled vegetables with Israeli couscous and low fat yogurt sauce; grilled jumbo shrimp and orzo; roasted salmon; and rack of baby lamb chops.

Zestt is open Tuesday through Sunday from 4 PM for dinner. Early dinner specials are offered Tuesday through Friday from 4 to 5:30 PM.

rosiezestt
Cod with fresh spinach, white beans, diced tomatoes and zucchini in a lemon chardonnay sauce.

IF

Oven-roasted bronzino.

Photos courtesy of Lowell Saferstein

Zestt
10 W Railroad Avenue
Tenafly
201-871-2002
BYO

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