Tom Sietsema wrote about Zee’s Restaurant for a January 2011 First Bites column:
A mere eight entrees cut the decision-making time for diners at Zee’s Restaurant in Shaw.
“I didn’t want to overwhelm myself until the need is there,” says Zelina Ali-Aziz, 67, chef and co-owner of the new Trinidadian storefront, which has no appetizers and a single dessert: mango mousse cake. “I prefer quality over quantity.”
Zee’s, which refers to the chef’s American nickname, more or less delivers on both counts. Curried goat, cooked over a low fire until the meat is tender, is almost a meal for two when you factor in the accompanying lettuce salad, the chunky potatoes and the folded flatbread known as roti. Chicken stew, seasoned with thyme and other herbs, comes with a shovelful of pigeon peas that are flecked with carrot and corn. (They could use a sprinkle of salt.) Shrimp, oxtail, beef and mixed vegetables are among the featured ingredients that are either curried or stewed, take your pick, at Zee’s.
Like it on the wild side? Spoon a dab of the chef’s hot sauce on your plate – and be prepared to shed a few tears. Scotch bonnet peppers in the mix torch the tongue.
Read the rest here: Critic Review for Zee’s in Washington, DC on washingtonpost.com.
Bates Area Civic Association 