What You'll Get
If you try something new, you might really enjoy it, even if it's filling balloons with Hot Wheels and throwing them off a bridge to see if they'll float. Try some Asian fare with today’s Groupon: for $7, you get $14 worth of Asian cuisine at Zen Zero.
Zen Zero's noodle mavens expertly craft an extensive menu of vegetarian and meat-based dishes from Nepal, Tibet, Thailand, Vietnam, and Japan, earning their eatery a distinction as the area's best Asian restaurant seven years in a row from the University Daily Kansan. Kick meals off with a starter of Thai-style spring rolls ($3.99) before mouth diving into pad thai ($6.99) or okame udon, a Japanese soup served with a fish cake and teriyaki chicken ($7.99). Meaty house specialties, such as the green-papaya-cured flank steak ($12.99), work to flavorfully sharpen dull incisors, and the Thai basil tofu, an earthy amalgamation of garden delights and Thai chilies, quells veggie cravings more effectively than a chlorophyll transfusion ($6.99).
The Fine Print
Promotional value expires Oct 11, 2011. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Limit 1 per visit. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Zen Zero
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.