dining out
Mediterranean Magic
Zeugma Grill succeeds at a location where others failed
WRITTEN BY JOYCE VENEZIA SUSS PHOTOGRAPHY BY MICHAEL KARAS
GRILLED OCTOPUS
S
ometimes I have a din-
ing experience that seems
almost magical. Food,
atmosphere and service all
combine into a memorable
meal. My experience at
Zeugma was like that, and judging
from the full house, I’m not the only
one who feels that way.
The creators of Zeugma start-
ed with the premise of healthy
Mediterranean country cuisine, and
added a touch of modern culinary
techniques. They serve it in a com-
fortable, casual setting, with a wine
bar that attracts a lively crowd. On a
busy Saturday night, I was concerned
about the noise level, but upholstered
banquettes must have absorbed some
70
SPRING 2018 MONTCLAIR MAGAZINE
of the ambient sound, because we
nuts and a hint of garlic, sprinkled
had no trouble conversing at our
with fresh feta cheese.
table.
We shared a hot mezze of grilled
The menu is designed to offer light
octopus, bumping forks as we
fare for the bar crowd, including
dragged the tender flame-licked
cheese plates, a vari-
chunks through
ety of cold spreads,
a subtly briny
Montclair
and hot “mezzes,”
calamata olive
or small dishes, as
dressing. The dish
well as multi-course
came with grilled
meals. We devoured
broccolini sprin-
a trio of creamy
kled with roasted
44 S. PARK. ST., (973) 744-0074
hummus varieties;
pumpkin seeds
ZEUGMAGRILL.COM
Spinach Tarator,
and a bit of
with sautéed
excellent pickled
spinach combined with rich tahini
red onion.
yogurt and olive oil; and the fabulous
Zeugma’s composed salads can
Pumpkin Muhammara, a blend of
become a meal with the addition of
sweet pumpkin puree, chopped wal-
chicken, shrimp or salmon. I apolo-
ZEUGMA
MEDITERRANEAN
GRILL & WINE BAR