ZA ZA’S HOUSE
CARRIBBEAN CULTURAL EXPERIENCE
ABOUT ZA ZA’S HOUSE
ZA ZA’S HOUSE is more than a restaurant—it’s a Caribbean cultural experience. Serving authentic Jamaican flavors for pickup. Rooted in bold spices, soulful recipes, and island culture.
We are building toward a vibrant future—soon opening a physical space where guests can dine in, vibe out to live reggae music, and experience immersive Caribbean culture through food, music, art, and eve
MEET THE CEO
I Am truly Passionate about Cooking, I use to Be a Soccer player Back home in Jamaica, but I always have the love for Cooking from a Tender age so when I came to America I work in a few Restaurants as A dishwasher and Work my way Up the Ladder to Be the GOAT of Jamaican cuisine.
But Before I became CHEF ASAP I Work For ( TGI FRIDAY'S, BAHAHA'S BREEZE, & APPLEBEE'S I Was The Best Chef in Every Restaurant I Worked Flawless Cooking it was Fun For me When it was Difficult for Everyone So I Knew I Had Something Special I never had A Bad Day At Work I come Alive when the Restaurants get Busy But like they say if you're the smartest person in the Room you must leave the Room so That's how ZAZA'S HOUSE was Birth I Infused Jamaican and American food Creat my Own Way of Cooking Jamaican food I called my Style of Cooking FREESTYLE COOKING
~ CHEF ASAP
EXPLORE OUR MENU
Reggae Pasta Shrimp
Curry Shrimp Meal
Steam Cabbage
UPCOMING LIVE PERFORMANCES
COMING SOON
CLIENT'S FEEDBACK
I don't know where to begin.....I've had a lot of so called " Jamaican" food in Georgia and July 2025 will make 26 years. I was up late one night and I saw Zaza's house cuisine, I got curious. I was skeptical but when I tell you the food was AMAZING and I'm picky......I try to be nice but I'm picky.. You will not be disappointed.....my chubby self ordered curry chicken tonight but ive ordered Oxtails and more before. The reggae pasta is my favorite. My father's side is Jamaican/ Panamanian and this ..THIS! I love it!
Reminded.me of my late grandma's cooking
The cabbage was not your typical overcooked, butter-drenched mess. This was island cabbage -light, thinly sliced, gently sautéed with
intention. You could almost hear Bob Marley playing softly in the background when you took a bite.
Now. The oxtails.
These oxtails are not just food-they are a declaration of culinary authority. Fall-off-the- bone tender, soaked in a slow-simmered brown stew sauce so rich and full of depth it deserves its own biography. I would marry this man for his oxtails and willingly sign a prenup that guarantees he never stops cooking. It's that serious.
The seasoning, the texture, the braising technique-it all screams authenticity. These oxtails are not Americanized, oversalted, or swimming in grease. They are precise, confident, seductive. If you don't feel something when you eat these oxtails, you might be spiritually unwell.
The mac and cheese was creamy, cheesy, and perfectly baked. The texture? On point.
Personally, I would've amped up the seasoning just a notch-maybe a hint of scotch bonnet or a touch more Caribbean herbs-but the base was solid and comforting.
When I phoned to ask where the place was, I was met with a rich Jamaican accent and a level of charm that instantly disarmed my inner
skeptic. "I'll bring it to you," he said. Bold move. Then he made an even bolder claim: "These are the best oxtails in Atlanta."
Now listen-I've had oxtails from Miami to Montego Bay, and Atlanta's Jamaican food scene is... hit or miss at best. So naturally, I braced for disappointment. But I also had a Zoom meeting to attend, so I figured: fine. I'll eat in the car. Let's see what this mystery man can do.
Let's talk food.
The rice and peas? Clean. If you've never had clean rice, you're missing out on one of life's simple joys. Not gritty, not gluey, not trying too hard-just perfectly cooked, separate grains that hold the gravy like it's gospel. On its own, I wanted a little more flavor. But once that oxtail gravy hit? Fireworks. That rice became a canvas, and the oxtail was the masterpiece.
The cabbage was not your typical overcooked, butter-drenched mess. This was island cabbage -light, thinly sliced, gently sautéed with intention. You could almost hear Bob Marley
CONTACT US
We’d love to hear from you!
Whether you have a question, feedback, or just want to say hello, feel free to reach out.
Email: contactzazashouse@gmail.com
Phone: 404-492-3881
Address: 2345 Cobb pkwy SE, SMYRNA GA