Zealous Appoints New Chef De Cuisine And Reveals New Menu

Michael Taus, Executive Chef and Owner of Zealous (419 W. Superior), Chicago's stylish dining destination, is pleased to introduce Sam Burman (Avenues, Tru) as his new Chef de Cuisine. For the past twelve years, Chef Taus and his culinary team have made excellence their number one priority, incorporating fresh, farm-raised ingredients and modern preparations into their cuisine. Chefs Taus and Burman will work side by side to continue the evolution of Zealous's contemporary menu.

"Sam, with his extensive fine dining experience, fits in seamlessly," says Chef Taus, "I am delighted to welcome him to the Zealous family."

The first collaboration for Chefs Taus and Burman is Zealous's new menu. Chef Taus explains, "We've incorporated the season's finest ingredients throughout our menu. In doing so, we aim to offer our customers with an array of tempting options from start to finish."

Creative appetizers include: Maine Lobster Ravioli, Roasted Salsify with Warm Bagna Cauda Vinaigrette & Crispy Pancetta ($16); Seared LaBelle Foie Gras, Caramelized Blood Orange, Blue Goat Cheese Crhme Caramel ($16) and Brierwood Farms Rabbit, Creamed Irish Oats, Mushroom-Bacon Consommi & Floating Prunes ($15).

A sampling of succulent entries offered are: House Made Ricotta-Spinach Dumplings with Cannellini Bean-Tomato Ragout ($18); Seared Sea Scallops with King Crab-Exotic Mushroom Cannelloni & Tomato Emulsion ($33); Grilled Pork Chop "Hong Kong Style" with Pineapple-Jasmine Fried Rice ($19) and Sesame Crusted Chilean Sea Bass with Pan-Fried Rice Noodles & Red Coconut Curry Sauce ($28).
For a post-prandial indulgence, Zealous guests may choose from: Armagnac Soaked Prune Upside-Down Chestnut Cake with Goat Cheese Ice Cream ($9), Caramelized Banana Tiramisu with Macadamia Nut Brittle Crust ($9) and Brown Butter Apple Tart with Goldschlager Ice Cream ($9).
Chef Taus also offers three nightly tasting menus: vegetarian ($75), five-course ($85) and seven-course ($105); each tasting menu is offered with an optional wine pairing.
Designed by New York architect William Leeds, Zealous is an urban oasis in Chicago's River North neighborhood. The converted warehouse is a contemporary loft-like space with 18-foot ceilings that lend airiness to the room. The elegant lounge area houses a brilliant stainless steel bar with Ethiopian onyx-covered highlights. Richly-colored eggplant chairs create sophisticated warmth in the dining area. A soaring wall of bamboo surrounds Zealous's breathtaking Chef's table in the center of the skylight-topped restaurant and accentuates the room's spaciousness. The visual focus of the Zen-chic dining room is the 15-foot glass-enclosed wine cellar that houses the restaurant's 750+ selection. The private dining room, which views the wine cellar, completes the space.

Zealous is open for dinner Tuesday through Saturday from 5 p.m. until 11 p.m. and select Sundays and Mondays. All major credit cards are accepted. For reservations or further information, please call (312) 475-9112 or visit www.zealousrestaurant.com.