Cooking food over an open flame can impart smoky flavor and seal in savory juices, but cooking food over an eternal flame can get a bobsledding team kicked out of the Olympics. Get your fill of flame-cooked fare with today's Groupon to Zea Rotisserie & Grill. Choose between two options:
Collaboratively conceptualized by chefs Hans Limburg, Greg Reggio, and Gary Darling, Zeas menu offers classic American and multicultural sandwiches, seafood, salads, and grilled and rotisserie fare. Begin the bustle in your belly at dinner with the spinach dip topped with feta ($8.95). Then set your senses afloat with a light asian tuna salad with crispy noodles, sesame seeds, almonds, and peanut vinaigrette ($13.95), or tingle your taste buds with a pepper jelly chicken salad ($11.95). Seafood entrees, including pesto crusted seared trout ($18.95) and shrimp breaux bridge pasta tossed in spicy cream sauce ($14.75), pair swimmingly with sides such as buttered sweet potatoes and the vegetable du jour. Zea's signature rotisserie ribeye steak is doubly heat-handled, first on the rotisserie, then on the grill, before being topped with a horseradish tiger sauce ($24.95).
Lunch lovers can opt for the Zea rotisserie chicken with either signature seasoning or a frisky alternative saucing ($9.95$10.95), waking palates more deliciously than a caramel-coated alarm clock. Other entrees include the rich shrimp etouffee served with brown rice ($10.95) and xylophone stunt doubling half racks of ribs ($13.95). To get grabbers on grilled goodies without getting burned, opt for a portobello veggie panini ($9.95).
The Birmingham News gives Zea Rotisserie & Grill four stars, and Birmingham magazine gives it a positive review. The friendly atmosphere at Zea Rotisserie & Grill restaurants was recognized by New Orleans City Business. Ninety-one percent of Urbanspooners recommend the establishment:
-   - Youre going to like the menu, and the food lives up to its promise. Tom Gaskin, Birmingham News
-   - Our entrees are Zea Rotisserie Chicken and Grilled Redfish with Shrimp Etouffee. Half of a chicken is roasted on an open flame and served with dipping sauces of barbecue, roasted garlic herb and sweet and spicy chili glaze. But this beautiful bird is so moist and flavorful that the sauces are unneccesary [sic]. The mild heat of the hickory-grilled redfish is complemented by the tasty blonde roux shrimp etouffee. Jan Walsh, Birmingham magazine
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