Menus at All Hotel Restaurants Get an Accessibility Makeover
Hotel ZaZa’s Chef Jacob Weaver is getting back-to-the-basics with a streamlined focus on what makes a restaurant successful—good food and excellent service. Weaver was recently named the new Corporate Director of Food & Beverage for the collection of restaurants in Houston, Dallas and Austin, and is purposely peeling away culinary pretense at the hotel’s restaurants.
“Our chefs and restaurant managers truly are some of the best in the business so I don’t want to take away their voice or each restaurant’s unique identity,” Weaver said. “At the same time, if we have a shrimp cocktail on the menu in Dallas, I will help ensure that it’s the exact same shrimp cocktail you will see in Austin.”
Guests will still be able to order ZaZa favorites like lamb lollipops and campechana, but Weaver’s direction moves away from overthought dishes and purposely dives directly into food that is familiar and engaging, without being fussy. Spaghetti bolognese on a Tuesday night? Weaver has that on the menu. Seared tuna salad for a work-day lunch? Order it. Steak on Saturday date night? Absolutely.
“There is no denying sometimes we chefs and restauranteurs get caught up in serving the opinions of colleagues and our own egos. I say that because I have firsthand experience with it, and have witnessed it on a large scale,” Weaver said. “I gain satisfaction and a sense of accomplishment by making our dining experience easy on the diner by providing intuitive service and delivering the product that our guests expect and desire from us.”
Weaver comes to Hotel ZaZa with a resume that includes Asti Trattoria and Juliet Italian Kitchen, as well multiple honors, including recognition by “Best Chefs America,.” He is a two time Lamb Jam Champion and Weaver has cooked at the prestigious James Beard House.
