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 modern American gastronomy served with a side of humility.
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The Salty Zebra is the collision of Chicago culinary discipline and Florida's wildest ingredients.
We are not a beach bar. We are an answer to a specific question: "Why can't we have Michelin-level technique without the white tablecloths?"
Located in the heart of Tequesta, we are an intimate, chef-driven bistro dedicated to the art of the scratch kitchen. We stripped away the pretense to focus on the only two things that matter: The integrity of the food on the plate, and the intimacy of the room.
"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 Colab Farms, Kai Kai Farms, and Swank Farms.
The Seafood: Local Florida species sourced via Cod & Capers.
The Specialty: Mushrooms from Gratitude Gardens and artisan collaborations with Danny Kay's.
Dark. Sexy. Local.
We trade the "See and Be Seen" noise for low lights, curated indie playlists, and a dining room built for actual conversation. It is the perfect backdrop for a Tuesday night escape or a Saturday celebration.
Come as you are. Eat like a king.