Zuzu Is More Than Just A Dance Club!


Something new is happening at ZuZu. Long thought of as the best nightclub in Central Square, people tend to forget it is also quaint restaurant opened daily for fine dining long before the DJ arrives.   ZuZu began as the brainchild of the owners of the iconic Middle East Nightclub & Restaurants, Joseph and Nabil Sater. Their philosophy has always been to offer something for everyone and ZuZu (the childhood nickname for Joseph) is a prime example. 

Now, after being opened for 11 years, ZuZu is introducing a new menu to invigorate an already vivacious environment.  Executive Chef Victor Subervi is a classically trained chef with years of experience at some of the best restaurants and hotels in Boston. More importantly, he brings with him a bright, fun loving, collaborative personality. Whether blistering tomatoes, whipping up inventive sauces or roasting the best duck you will ever have, you will hear him laughing & enjoying himself somewhere in the kitchen. That personality and spirit is apparent in every dish he sends out. Highlights on the menu include the Grand Marnier Shrimp, Confit of Duck and the Homemade Chocolate Bread Pudding (see select menu items below). Victor Subervi is now bringing all his talent, success, and flavor to the Middle East and Zuzu Restaurants

Everyone knows the famous cast of characters that work at ZuZu and everyone has a story about a night they danced at ZuZu. With this new menu, they are just giving you one more thing to rave about. We invite you to be part and experience the outstanding contemporary diverse menu for all tastes that he has prepared come and joined us.

The Middle East Restaurants:

In business for over 40 years and the destination place in Central Square, The Middle East houses four distinct restaurant experiences. The Corner Bar & The Front Bar (separated by the space ZuZu fills) both offer generations old, traditional Middle Eastern cuisine. The Front Bar is a relaxed neighborhood restaurant while the Corner Bar offers up nightly music and belly dancing while you dine. ZuZu serves contemporary American fare in a quirky fine dining environment. Z Rant @ ZuZu is the critically lauded new daily sandwich and brunch spot located in the ZuZu space.


Executive Chef Victor Subervi:

Born in 1976, Victor grew up on the shore of New Jersey, with his parents, young brothers and grandparents. As early as ten years old Victor knew he wanted to become a chef. Cooking was always a fun way to spend quality time with his family. He enjoyed helping his grandfather and mother cook delicious meals especially around the holidays.

Victor experienced his first real food adventure at the age of 13 by landing on his very first job at this little place on the Jersey shore. A year later he had the pleasure of cooking everything that was on the menu. At the age of 16, Victor decided to expand his cooking adventure and permanently moved to Boston. He worked in a few restaurants experiencing different cocking styles. He began to develop a deeper passion for food. Around the age of 18, Victor became a bar manager of an upscale Brazilian restaurant near Harvard Square around the very same time Victor attended culinary school. Later he worked at well known restaurants Hard Rock Café, Maggianos, Smith & Wollensky, Molise, Petrillos, Casa Mia, and most recently Aragosta at the Fairmont Hotel. Throughout the years Victor has proven his talent and skills while working in every position there is in the restaurant business. Through his industry knowledge as well as his pride and passion his biggest reward, other than his loving wife and children, is his love of creating new flavors in food.

General Information:



474 Massachusetts Avenue

Cambridge, MA 02139

(617) 864 EAST (ext 237)

Dining Hours: 5pm – 10pm daily

Travel: Just south of the MBTA #1 bus stop & the Central Square Red Line subway stop

Services: reservations, patio seating, private events, catering, takeout (phone & online), delivery (, free wi-fi



Entrée Salads


Fattoush Mediterranean Salad 8

romaine lettuce, tomatoes, cucumber & onion, crispy pita croutons & sumac, finished with a homemade garlic-lemon vinaigrette


Warm Spinach Salad 9

warm baby spinach, bacon, crumbled blue cheese, candy walnuts, blistered tomatoes & ruby port poached pears, finished with a homemade citrus vinaigrette


Poached Beet Salad 9

baby arugula, poached beets, goat cheese emollition & candy pumpkin seeds, finished with a ruby port glaze


Baby Arugula Salad 9

baby arugula, cherry tomatoes, orange segments, pineapple & walnuts

fnished with a homemade coconut curry lime dressing




Potato Miso Soup 8

potatoes, miso & diced tofu, finished with crispy onions


Fried Calamari 10

calamari tossed with cherry peppers, parmesan cheese & fresh parsley

finished with a lemon aioli


Baked Ricotta Eggplant 9

breaded eggplant layered with seasoned ricotta, finished with a pesto cream sauce & diced tomatoes


Atlantic Salmon Cakes 10

panko crusted, pan seared fresh Atlantic salmon with capers & diced red pepper, finished with a dill citrus aioli


Stuffed Artichoke 10

baked, marinated long stem artichoke stuffed with an herb goat cheese

wrapped in prosciutto or grape leaf, finished with baby arugula & a balsamic glaze


Spring Rolls 11

carrots, bean sprouts, cucumber hand rolled in rice paper, served with a ginger garlic sweet soy sauce


Shrimp Grand Marnier 11

egg battered, pan seared jumbo tiger shrimp, finished with a grand marnier orange glaze




Main Courses


Confit of Duck 16

slow roasted confit of duck over farro style risotto with baby spinach & roasted tomatoes finished with a white wine butter sauce


Chicken Brouchole 15

hand rolled, spinach brie stuffed chicken breast served with roasted sweet potatoes, finished with a white wine & sage reduction


Seared Scallops & Braised Bacon 17

pan seared scallops over slow braised pork belly, served with toasted orzo with baby arugula & red bell peppers


Guinness Braised Lamb Shank 17

slow roasted lamb shank with portobello mushroom, blistered tomatoes & figs, finished with a Ruby Port demi glaze


Hibachi Style Steak Tips 15

hibachi grilled steak tips, zucchini, squash, mushrooms & bean sprouts

served with a ginger infused brown rice


Ahi Tuna Steak 17

pan seared ahi tuna with poached fennel, baby spinach & golden raisins

finished with a sun choke vanilla puree


Seared Herb Salmon 17

pan seared, herb crusted salmon with sautéed baby spinach

served with ginger infused brown rice with a light citrus saffron broth


Eggplant Stuffed Pepper 17

baked bell pepper stuffed with sauted eggplant, baby spinach, feta cheese

finished with seasoned panko & served over sautéed vegetables & farro



White Chocolate Sour Dough Bread Pudding 8

served with maple caramel & homemade nutella ice cream


Homemade Crème Brulee 7

served with a blueberry compote & powdered sugar


Homemade Ice Creams 4

choice of nutella, honey vanilla or our daily special




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