You can take the Chef out of Chicago, but you can't take the Chicago out of the Chef.
Executive Chef Michael Luth brings over 25 years of rigor to our line, including time at Chicago's Michelin-starred Dusek's (Board & Beer). His philosophy is defined by "The Discipline"—a refusal to cut corners in pursuit of flavor.
Whether he is dry-aging La Belle Farms ducks in-house for 14 days, hand-rolling pasta every afternoon, or breaking down a Sweet Potato Crusted Grouper, Michael's cooking is creative, technique-driven, and served without an ounce of pretense.
The Salty Zebra is the collision of Chicago culinary discipline and Florida's wildest ingredients.
We're not a beach bar. We're a neighborhood bistro that asks one question: "Why can't great food be relaxed?" Turns out, it can.
Located in the heart of Tequesta, we are a 40-seat, chef-driven bistro with a scratch kitchen obsession. We stripped away the pretense to focus on the only two things that matter: The food on the plate, and the people at the table.
"Farm-to-table" is a marketing term. We prefer "Partner-to-Plate."
We don't just buy local; we build our menus around the harvest schedules of our neighbors. If we can't name the person who grew it, we probably won't serve it.
The Produce: Sourced directly from Kai Kai Farms, Swank Farms, Colab Farms, Chatel Farms, and Sunbird Farms.
The Seafood: Local Florida species sourced via Cod & Capers.
The Specialty: Mushrooms and microgreens from Gratitude Gardens.
Warm. Real. Local.
Great playlists, candlelight, and a room where you can actually hear each other. No scene. No dress code. Just good food and good company.