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Zely & Ritz is all about fresh, organic, locally grown dishes served in tapas style small plates in an upscale, casual, yet hip and smoke-free environment. Named as one of the Top 20 Organic Restaurants in America by Organic Style Magazine, the ingredients for over half the menu come directly from the restaurant's own organic farm. Chef Sarig's food is intensely flavorful, beautifully presented, and simply delicious. Mediterranean and Middle Eastern spices are combined in unexpected ways to create fantastic culinary works of art which are then skillfully paired with a Wine Spectator Award winning boutique wine list to create the perfect meal.
Executive chef: Chef Sarig Agasi
Dining Style: Casual Dining
Cross Street: Lane St.
Parking: Public Lot
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Zely and Ritz
Friday & Saturday: 6:00pm - 11:00pm
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AWFUL!! is exactly the word I was thinking, even before I saw the word in the rating scale. The waitress was not friendly, she doled out the bread like it was gold. And the bread was not fresh. One piece was hard as a rock. We asked her to bring more and and she did with no apology or explanation. The food was just OK, and while I understand that it is billed as a tapas restaurant, the portions were WAY TOO SMALL for the price. One side dish we ordered was cubed potatoes. They were again too small and overpriced. 8 bucks for a dish of potatoes that if you put it all together didn't look like one potato. Finally, my water had some kind of oil or something in it. When I showed it to the waitress, she replaced it but again, with no real apology. Overall, the miniscule portions and overpricing MIGHT have been overlooked if the waitress had been just a little friendly, but having a waitress that you felt like you were imposing on when you asked for anything, just added insult to injury. I thought maybe it was just me and I kept my opinion to myself, but when we left my wife verbalized what I had been thinking. I was livid that I threw away that kind of money on such a dinner. We could have gone to the Golden Corral buffet for less than half the price, and left full with better food, and friendly service. Needless to say, we'll never return!
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Sarig Agasi never ceases to amaze me. Back in 1999, when he opened Butterflies in North Raleigh, the young chef practically dared me to ignore my self-imposed rule allowing a new restaurant a 30-day grace period before paying a first visit. Other restaurants may need time to iron out the wrinkles, Agasi told me in a phone conversation I remember vividly, but Butterflies was ready for me the day it opened. (Full review)