She’s revealed very few details, but early reports say that she’ll keep her cooking in line with what she did at Eater 38 restaurant, Gautreau’s, where she worked until 2016 when she departed and took a two year hiatus from restaurant work. At Gautreau’s, she cooked refined, seasonal dishes in a French style with influences and twists from other cooking repertoires. She says to expect affordable pricing and lots of seafood as well.
While Zemanick stepped away from restaurant cooking in the last two years, she didn’t leave cooking altogether. For example, she brought her soups to Simone’s Market this past January.
Zemanick’s restaurant will open this fall.
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