All reviews are from people who have redeemed deals with this merchant.
Reviewed September 30, 2013
Reviewed March 15, 2013
Reviewed March 15, 2013
What You'll Get
For years, European merchants searched for a direct route to Asia, eventually burrowing through the earth and accidentally rediscovering Luxembourg. Quell your own inner rumblings with this Groupon.
$7 for $14 Worth of Pan-Asian Cuisine and Drinks
The menu’s himalayan pork dumplings ($4.59) set the stage for crispy thai-curry egg noodles ($6.99), green-papaya-cured flank steak with wasabi mashed potatoes ($13.99), and grilled atlantic salmon marinated in sake ($13.99).
This Groupon may also be used at Zen Zero's express lunch, Monday through Friday, from 11 a.m. to 4 p.m. ($5.99–$6.99.)
The Fine Print
Promotional value expires Feb 13, 2013. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Not valid for alcohol. Dine-in or carry-out. Must use promotional value in 1 visit. Not valid on New Years Eve, Valentines Day, and on other offers. 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.