Walk into Madison Avenue haunt, Zuma, and you easily feel teleported to another era: a time where power lunches reigned and the only phone at the restaurant was at the stand of the maître d’.
Helmed by Executive Chef Oliver Lange, the thrumming Japanese izakaya restaurant—with locations around the world—has decidedly forward-thinking fare from desserts served on elaborate ice platters to modern riffs on tuna and salmon tartare.
The takeaway for every eater who enter’s Zuma’s sleek, two-level embrace? We all could benefit from adding a bit of finesse to our grilled meals. Here’s how to make their steak that will make “When is dinner?” the only way your day is measured.