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Ezov
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Named after the Hebrew name for hyssop, Ezov celebrates the markets of the Eastern Mediterranean and the bounty of Texas. The menu is designed to share and changes with the season; wines are Mediterranean-forward and cocktails are fresh and bold.
Menu Items
Negima (Thighs & Scallions)
Negima (Thighs & Scallions)
2 skewers. Bulb scallions, sansho, tare
Wagyu Shortrib Skewer
Wagyu Shortrib Skewer
48-hour Sous-vide, Smoked Tare Chimichurri. 1 Skewer
Hotate (Scallops)
Hotate (Scallops)
Saikyo corn, wakame
Chashu Pork Belly
Chashu Pork Belly
Kombu glaze, karashi mustard
Ribs
Ribs
Pork ribs, carrot-ginger glaze, yuzu crema, garlic furikake
Tokyo Turnip
Tokyo Turnip
Asazuke pickled, smoked pecan, yuzu-miso emulsion
Beef Tartare
Beef Tartare
Ponzu, Texas pecans, ume, sake-cured yolk, nori/rice cracker
Eggplant (aka Hippie Bone Marrow)
Eggplant (aka Hippie Bone Marrow)
Smoked eggplant, sesame, dengaku miso, toast points
Kara-Age Chicken
Kara-Age Chicken
Fried chicken thighs, koji hot sauce
Brisket
Brisket
Serrano limon miso BBQ sauce, jalapeño, b&b pickles
Tsukune (Meatball)
Tsukune (Meatball)
Chicken, soy egg, chicken skin furikake. 1 skewer
Bluefin Tuna Carpaccio
Bluefin Tuna Carpaccio
Cured, cold-smoked, amazu, karashi
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