What type of cuisine does The Salty Zebra Bistro serve?

The Salty Zebra is a Modern American Bistro combining Chicago culinary discipline with Florida's freshest local ingredients. Our scratch kitchen features handmade pasta made fresh daily, dry-aged duck (aged 14 days in-house), locally-sourced seafood from Cod & Capers, and produce from Colab Farms, Kai Kai Farms, and Gratitude Gardens.

Do I need a reservation at The Salty Zebra?

Reservations are highly recommended. We're a small neighborhood bistro and fill up quickly, especially on Friday and Saturday evenings. Book via OpenTable or call us at 561-250-6350.

What are The Salty Zebra's hours?

We're open Tuesday through Thursday from 5pm to 8:30pm, Friday and Saturday from 5pm to 9:30pm, and Sunday from 5pm to 8pm. We are closed Monday.

Does The Salty Zebra have vegetarian or gluten-free options?

Yes! Our menu includes vegetarian options like Local Veg Primavera, Colab Farms Carrot Hummus, and Kai Kai Farm Vegetable Curry (which is also vegan). Most dishes can be prepared gluten-free, and we offer gluten-free pasta for a $3 upcharge. Many of our Chef's Plates are naturally gluten-free.

What are The Salty Zebra's signature dishes?

Our most popular dishes are the Chatel Farms Wagyu Coulotte ($45) - a 6oz Wagyu Coulotte with pommes fondant and sauce au poivre - and the La Belle Farms Signature Duck ($36), which we dry-age in-house for 14 days and serve with a tableside pour of tart cherry mole jus. The Spring Pea Carbonara ($36) with guanciale and Danny Kay's rigatoni is also a guest favorite.

Where is The Salty Zebra Bistro located?

We're located at 377 Tequesta Drive in Jupiter, Florida (33469), in the heart of the Tequesta neighborhood. We're a short drive from Jupiter Inlet, Palm Beach Gardens, and North Palm Beach.

Who is the chef at The Salty Zebra?

Executive Chef Michael Luth brings over 25 years of culinary experience, including time at Chicago's Michelin-starred Dusek's (Board & Beer). His philosophy centers on 'The Discipline' - a refusal to cut corners in pursuit of flavor. He dry-ages ducks in-house for 14 days and hand-rolls pasta every afternoon.

Does The Salty Zebra offer private dining or events?

Yes! We offer private buyouts for special occasions, rehearsal dinners, and corporate events. Contact us at 561-250-6350 or visit our website to learn about late-night private events and daytime brunch buyouts.

Wildly Refined Bistro | The Salty Zebra Bistro

SMALL BISTRO. BIG COOKING.

Chef Michael Luth trained in Chicago kitchens and spent 25 years perfecting his craft before landing on Tequesta Drive. Now he dry-ages duck in-house, rolls fresh pasta daily, and sources from farms down the road. Order the Wagyu Coulotte. Stay for the Three-Course Sunset. This is a neighborhood bistro that happens to cook like a downtown flagship — minus the dress code and the pretense.

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★★★★★

"I had the most unexpectedly incredible dinner last night... The chef personally came out to present the dish... If you haven't been to The Salty Zebra yet, you're missing out. This place is doing something special."

Sabrina Gielen

on Google

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"

★★★★★

"One of the best experiences we've had at a restaurant... Every single dish was delicious! You can feel the quality of the ingredients and the passion that is put into their food. We will definitely come back!"

Adriana Ochoa García

on Google

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"

★★★★★

"My first time here with my husband. The staff is amazing... The Chef is wonderful, I had the grouper and my husband had a homemade pasta dish. Excellent. It's a must visit."

Elizabeth McCabe

on Google

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Join us and experience it for yourself.

THE KITCHEN

Obsessive Sourcing. From Colab Farms vegetables to Bread by Johnny sourdough, we partner with the best. If it's not fresh, it doesn't hit the plate.

THE VIBE

Warm & Welcoming. Great playlists, candlelight, and a dining room built for real conversation. Whether it's a Tuesday with friends or Saturday date night.

THE UNEXPECTED

Bold Flavors. We trade "safe" for "memorable." Our menu changes with the seasons, featuring dishes like Duck Roulade with mole jus and Hand-Rolled Campanella that you won't find anywhere else in Jupiter.

Dinner Menu

Scratch-made everything. Local farms on every plate. Here's what's on right now.

To Start

Bread by Johnny V

15

Locally Sourced Assorted Breads, Calabrian Butter, Seasonal Jam, Roasted Garlic Oil

Colab Farms Carrot Hummus V

16

Harissa, Pomegranate, Bread by Johnny Seedy Wheat

Six Cold Water Oysters GF

28

Passionfruit-Pink Peppercorn Mignonette

Local Yellowtail & Scallop Crudo GF

28

Scallop Mousseline, Avocado, Leche de Tigre

Local Market Salad V, GF

16

Kai Kai Farms Mixed Greens, Colab Farms Seasonal Vegetables, Marcelli Formaggi Pecorino, Champagne Vinaigrette

Heirloom Tomato Panzanella V

18

Colab Farms Heirloom Tomato, Croutons, Feta, Shaved Red Onion, Cilantro Vinaigrette

Kai Kai Farms Charred Broccolini GF

12

Pickled Golden Raisins, Pine Nuts, Balsamic, Pecorino

Colab Farms Bruschetta V

16

Stracciatella, Concasse Tomato, Garlic, Basil, Balsamic, Bread by Johnny Sourdough

Burgundy Escargot GF

20

Pernod Garlic-Parsley Butter

Melted Brie V

16

Local Wildflower Honey, Bee Pollen, BBJ Cinnamon Raisin Toast

Gratitude Gardens Mushroom Pate V

14

Maitake Mushroom, Sweet n' Sour Blueberry, Crispy Cordyceps, Sourdough

Handmade Pasta

Gluten-Free Pasta +$3

Spring Pea Carbonara

36

Guanciale, Spring Peas, Danny Kay's Rigatoni

Colorado Lamb Ragout

38

Danny Kay's Campanella Pasta, Braised Lamb, Marcelli Formaggi Pecorino

Local Veg Primavera V

28

Colab Farm Cherry Tomatoes, Kai Kai Farms Arugala, Escarole, Spring Onion, Zucchini, Calabrian Chile, Tagliatelle

Chef's Plates

Enhance any dish with Fresh Black Truffle (4g) | +20

Florida Black Grouper GF

45

Creamed Kai Kai Farms Mustard Greens, Colab Farms Glazed Carrots, Carrot Marmalade

Local Yellowtail Snapper GF

40

Roasted Kai Kai Farms Root Vegetables, Mustard Greens, Seafood Nage

Chatel Farms Wagyu Coulotte GF

45

6oz Wagyu Coulotte, Pommes Fondant, Charred Kai Kai Farms Broccolini, Sauce Au Poivre

Sunbird Farms Chicken GF

32

Chicken Breast, Housemade Chicken Thigh Sausage, Pommes Robuchon, Chicken Jus, Local Greens

Kai Kai Farm Vegetable Curry VG, GF

28

Malaysian Curry, Gratitude Gardens Mushrooms, Bean Sprouts, Coconut Squash Veloute

Bistro Burger

25

1/2 LB CBS Blend, Gruyere, Sweet & Sour Onions, Au Poivre Sauce, Parmesan Potato Wedges

La Belle Farms Signature Duck GF

36

Butter Poached Kohlrabi, Kohlrabi Kimchi, Fennel Puree, Cherry Emulsion, Duck Sauce Jus

Sweets

Chocolate

Dark Chocolate Espresso, Smoked Custard, Milk Chocolate Ganache, Tres Leches Ice Cream, Cocoa Tuile

Key Lime

Key Lime Custard, Pineapple Gelée, Chantilly Cream, Graham Cracker Crumb, Black Lime Powder

Bread Pudding

Housemade Brioche, Dates, Toffee, Vanilla Ice Cream

Reserve Your Table Now

FARM STORIES & WINE PAIRINGS → PRINTABLE MENU

WILDLY REFINED.

SMALL BISTRO. BIG COOKING.

THE KITCHEN

THE VIBE

THE UNEXPECTED

Dinner Menu

To Start

Bread by Johnny V

Colab Farms Carrot Hummus V

Six Cold Water Oysters GF

Local Yellowtail & Scallop Crudo GF

Local Market Salad V, GF

Heirloom Tomato Panzanella V

Kai Kai Farms Charred Broccolini GF

Colab Farms Bruschetta V

Burgundy Escargot GF

Melted Brie V

Gratitude Gardens Mushroom Pate V

Handmade Pasta

Spring Pea Carbonara

Colorado Lamb Ragout

Local Veg Primavera V

Chef's Plates

Florida Black Grouper GF

Local Yellowtail Snapper GF

Chatel Farms Wagyu Coulotte GF

Sunbird Farms Chicken GF

Kai Kai Farm Vegetable Curry VG, GF

Bistro Burger

La Belle Farms Signature Duck GF

Sweets

Chocolate

Key Lime

Bread Pudding

Get Wildly Personal