Eric Ziebold reveals his plans for Café MoZU.
While some luxury dining rooms are closing – Le Paradou and Willard Room both announced plans to shutter later this month – others are being remade. Zagat Buzz talked with chef Eric Ziebold about his plans to revamp the Mandarin Oriental’s chichi, Asian-themed Café MoZU into a moderately priced regional American, provisionally called South by Southwest, sometime this summer.
Zagat Buzz: What prompted the decision to change directions for CityZen’s sister restaurant? Did the economy play a role?
Eric Ziebold: Not really, I’d been talking with management about my ideas to improve this restaurant for over a year.
ZB: Why didn’t Café MoZU click with the public?
EZ: It was trying to fill a niche that’s not there. The new dynamic will be to give people visiting the memorials, the Tidal Basin and the nearby government offices a chance to experience the more laid-back food and lifestyle of old Virginia, the Chesapeake and, really, the feel of Southern Americana. We want to make the most of our unique location in Southwest DC.
ZB: How will the decor change – how do you realize this dynamic within the restaurant’s sophisticated space?
EZ: We’ll open up the sightlines to showcase the waterfront vistas and the lovely natural light, and soften up the room with deep earthy wood tones on tables and drapes. There are already rocking chairs in the entrance to the restaurant. I see us serving mid-afternoon drinks with syrup infusions, like spiced lemonade, and canapés.
ZB: Tell us about the food.
EZ: It will be American comfort food, inspired by the products of our region. For example, chicken and dumplings will focus on fowl sourced from Linden, Virginia. We’ll serve blackened bluefish – not because it screams Eastern Shore, but because that’s the perfect way to prepare this Mid-Atlantic fish to take advantage of its texture, density and fat content with big bold flavors. There will be lots of family-style dishes and classic homey desserts.
ZB: What will be the difference between the food at CityZen and South by Southwest?
EZ: My cooking at CityZen is more intellectual and has my personalized touch. For example I went to Tunisia last summer, and several dishes this fall and winter were inspired by my trip. I change the menu often to capture moments in time. While the food at South by Southwest will be seasonal, the food there will be simpler, and classics will stay on the menu.
– Olga Boikess