Zimzala Restaurant & Bar

(714) 465-4838 | Email | View Website

500 Pacific Coast Hwy, Huntington Beach, CA | Directions   92648

33.657471 -118.002640

Open Hours

Mon-Thu 7am-10am, 11:30am-3pm, 6pm-11pm; Fri 7am-10am, 11:30am-3pm, 6pm-12pm; Sat 9am-3pm, 6pm-12pm; Sun 9am-3pm, 6pm-11pm

Restaurants, Bar Scene, Hotel Restaurants  more

More Tags: Casual Date Spot, Business Dining, Group Dining, People Watching, Lunch Spot, Local Favorite, Outdoor Dining, Late Night Dining, Romantic Dining

Cuisine: Californian, Seafood, New American


Owner verified business
Zimzala Restaurant & Bar
Zimzala Restaurant & Bar
Zimzala Restaurant & Bar
Zimzala Restaurant & Bar

From The Owners of Zimzala Restaurant & Bar

Food, Fun and Drinks�Steps from the Sand

About Zimzala Restaurant & Bar

  • Traditional American Favorites
  • Handcrafted Cocktails
  • Hip & Stylish Decor

Zimzala in Huntington Beach is located on the second level of The Shorebreak Hotel. Zimzala Restaurant features traditional american cuisine with a bar, lounge, dining room, private dining room & outdoor patio spaces. This cool and comfortable space is the perfect place to relax with friends and enjoy cocktails and lighter fare over tales of the day's beach adventures. The main dining room enjoys a glimpse of the semi-exhibition kitchen which produces healthful and exotic renditions of coastal cuisine. Locals in Huntington Beach enjoy Crispy Calamari with Lime-Chili Sause, Crab Cake with Avocado Salsa, Seared Scallop Nicoise, and even a great Sirloin Burger! Come enjoy live music in our Lounge on Friday nights from 8-11pm. For perfect private events with style, enjoy Zimzala's Huntington Beach private dining room with a stone fireplace and outdoor patio.


Reviews for Zimzala Restaurant & Bar

over a year ago

Zimzala serves up unpretentious, relaxed cuisine in Huntingt – Soft House Made Pretzels topped with sea salt and served with Stone IPA Beer cheese. These amazing pretzels are definitely made in-house. You can smell them baking when someone orders them. You might think you flew to Germany. Yes, these pretzels are that authentic and served hot, right out of the oven! The glaze on the outside was perfect with just the right amount of salt. The crust was chewy with a slightly sweet, fluffy interior and strong pretzel aroma (like fresh-baked sourdough bread). The cheese was a like a fondue with a slight caramelized beer flavor, not too strong and didn’t overpower the pretzel. The consistency was perfect for dipping. Thumbs up, way up!

Fried Calamari served with black grapes, celery, arugula, and preserved lime dipping sauce. This dish definitely shows off Chef Roy’s affinity for Asian cuisine providing the perfect yin-yang flavor balance. The calamari was soft and tender and fried to perfection. The dipping sauce was amazing! It was like the perfect lumpia sauce (with tangy, bitter flavor from the preserved lime) and complimented the calamari’s crispy, slightly salty exterior. The grapes added a refreshing crisp sweetness, acting like a flavor palette cleanse (like lime sorbet between courses). Thumbs up, way up!

The Black Salt-Crusted Skirt Steak is served with Yukon potato puree, French beans, mushroom supreme, and petite onions. The steak was grilled to a perfect rare. The black salt is not overbearing and enhances the sweetness of the steak. The succulent, juicy skirt steak had excellent marbling and cut effortlessly with a knife. The green beans were perfectly cooked – bright green color with a crisp snap and sweet flavor. Perfectly executed dish! Thumbs up, way up!

The Moroccan Chicken Tagine is Jidori chicken (means chicken of the earth in Japanese), preserved lemon, picholine olives (French olive also known as the cocktail olive), and golden couscous. It is presented in a traditional tagine. The chicken was seasoned with the flavors of Morocco – cinnamon, cumin, paprika and was fall-off-the-bone tender. Slivers of preserved lemon added a bit of depth with a salty, sour finish. The couscous vegetable medley on the bottom of the tagine absorbed all of the flavors and juices from the chicken making it uber delicious! Thumbs up, way up!

How could we end this perfect dinner? With dessert, of course! The Virtual Campfire is marshmallow fluff with smoked chocolate truffles, gourmet hot chocolate, and graham crackers. I LOVE THIS DESSERT! All of the flavors you know as a “s’more” but chic and refined for a 5-star restaurant. The marshmallow fluff was perfectly charred with a smoky flavor and flamed marshmallow aroma. The truffles added a decadent luxurious texture unlike the everyday chocolate candy bar. The gourmet hot chocolate will wake up your senses with a rich, creamy chocolate flavor and a surprising kick of chili pepper on the end. This was not only a fabulous dessert, it was fun too! You’ll definitely have an OMG moment or two! Thumbs up, way up!

over a year ago

Amazing Cuisine with an Excellent Staff and Fun Location – This place is amazing! I have had nothing but good experiences here and have gone back 4 times within a 48 hour time period. The location is terrific. It is located inside the Shore Break Hotel and the outside porch overlooks the beach. Not to mention the location itself is next to Main St.

The staff are the warmest people I've met in a long time. The management personally greeted every guest including the party I was with. The bartenders are fun and vivacious. You can't find nicer bartenders, so be amiable and tip big, its worth it.

My friends and I also had the pleasure of meeting the head chef who prepared a tsaty burger and 4 of the most succulent crab cakes I have had in a while. I also owe my life to the valet who personally returned my phone to me before I knew it was gone.

This place is a hidden gem. It has been open only a month and it is already one of my top choices for food and entertainment. Zimzala is just as nice during 11 am as it is at 11 pm. Simply put, my friends and I also go back!

over a year ago

Citysearch Editorial Review – The Shorebreak Hotel’s high-design, multi-use restaurant and bar gives Huntington Beach’s Strand area a space for lounging, mingling, hand-crafted-cocktail drinking and dining on relatively light Mediterranean coastal fare. Executive chef Vincent Muraco’s expansive menu (he consulted with culinary whiz Joyce Goldstein) includes tempting dishes like black truffle risotto, homemade chorizo flatbreads, farro salad, homemade potato gnocchi, Moroccan chicken tagine and prosciutto-wrapped diver scallops, to name a very few. (There are separate menus for breakfast, happy hour, the bar, lunch…) The space is nicely suited for this fiercely SoCal-contemporary hotel with its semi-exhibition kitchen, “living room” lounge and after-dinner “honor bar” comprised of selected liqueurs and spirits. Diners are encouraged to eat communally, whether they are in the private or main dining room, or on the outside patio.


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