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About this business

  • Cuisine
    Thai, Catering, Asian, Japanese, Chicken
  • Meals
    Lunch, Dinner
  • Website
    zen-zero.com
  • Price
    $$$$$
  • Hours
    Sun-Mon 11:00 AM - 9:00 PM
    Tue-Sat 11:00 AM - 10:00 PM
  • Cuisine
    Thai, Catering, Asian, Japanese, Chicken
  • Meals
    Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Street
  • Delivery
    No
  • Takeout
    Yes
  • Reservations
    Yes
  • Catering
    Yes
  • Good For Kids
    Yes
  • Good For Groups
    Yes
  • Show Less

The Gist

What some people are buzzing about:

Tips

250

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Danyse F.
Verified
Report | 3 months ago
Great place; nice atmosphere
Christine W.
Verified
Report | 5 months ago
The Pad Thai is amazing and there is a lot of it
Kimberly W.
Verified
Report | 6 months ago
Try the Drunken Noodles with tofu! Excellent!!
Bradley A.
Verified
Report | 6 months ago
Great food...wide variety of great dishes...get some mo-mo's!
Ryan H.
Verified
Report | 6 months ago
Drunken Noodle = Bomb!
James C.
Verified
Report | 7 months ago
The whole menu is great!
grant m.
Verified
Report | 7 months ago
Great food and great service! My favorite dish is the spicy drunken noodles!
Seokwon K.
Verified
Report | 7 months ago
Beef and broccoli all day!
Linda O.
Verified
Report | 7 months ago
Ask wait staff for suggestions, very knowledgable. Great food. Can't wait to go back.
Lu A.
Verified
Report | 7 months ago
Great food can't wait to try other choices next time.
Showing 1-10 of 79 tips
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From Our Editors

Even as they sliced fish ceviche and sizzled taquitos at La Parrilla, their popular Mexican restaurant, Alejandro Lule and Subarna Bhattachan often dreamed of opening a noodle house. Subarna longed for the plump momo dumplings and egg-noodle soups of his native Nepal, whereas Alejandro craved the Thai curries and Vietnamese pho he remembered from his years working in San Francisco. Combining their extensive culinary experience and shared ambition, the duo spearheaded Zen Zero, setting up shop directly across the street from La Parrilla.

Deep within Zen Zero’s kitchen, chefs fold fresh ingredients and spices into critically acclaimed dishes from countries across Asia and the Pacific Rim—from Thailand to Nepal and China. Their seafood, meat, and vegetable curries simmer, and pots of thai glass noodles, japanese udon, and vietnamese vermicelli bubble on stovetops. When discussing their cooking techniques with reporters from the Lawrence Journal-World, Subarna reported, “we use a lot of spice seeds: cumin seeds, fenugreek seeds, cardamom pods.” These seeds add a distinctive concentrated flavor to their dishes, which servers carry with glasses of specialty cocktails and chilled sake through the dining room. Around them blown-glass lamps, wooden tables, and an absence of giant foam shrimp costumes create an elegant atmosphere.

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