¡Que Fresco! Restaurant is widely famed for its fantastic food. Fresh in concept and preparation, the menu appeals to many palettes. Fish is the signature item, from fresh Lobster to Grouper and Snapper that are spiced with Caribbean and Mayan flavors. Other savory options include wood fired gourmet pizza and delicious vegetarian fare. Fresh fruits and vegetables abound both in main courses and side dishes. The famous ZAMAS Margarita is Muy Fuerte. Open Breakfast, Lunch and Dinner. See our Menus

Executive Chef Paul Bentley
Paul's professional cooking career started at the age of 15 in Western Australia. Working his way up the ranks in several top restaurants, including experience with the highly decorated French Chef Alain Fabrague, Paul was exposed to the art of fine dining and the importance of using fresh, local ingredients. From Australia, he moved to New York in 2001 and enjoyed success at many highly rated restaurants including, La Caravelle Restaurant under Chef Trop Dupuy, Daniel Boulud's signature restaurant Daniel under Executive Chef Alex Lee, L'Impero and Bar Tonno with Scott Conant and Suba where Paul was Chef de'Cuisine. In early 2008, Paul was hired as Executive Chef at Town Restaurant where he reinvented Town's menu to reflect the bounty of seasonal products available in New York's green markets. There he brought the skills and training he had accumulated over the years, approaching dishes with simplicity and the desire to make the focal ingredient shine to its maximum potential.

Paul headed south at the start of 2009 to assume the role of Executive Chef at ZAMAS. He has brought some New York City and Australian flair to the fabulously fresh products available. In the short time he has been with ZAMAS, he has done some amazingly delicious specials such as Ginger Cured Amberjack with Pickled Shallots and Cilantro, Roasted Beet Salad with Orange, Mint and Goat Curd , Porchetta of Suckling Pig with Crushed Potatoes, Blue Cheese and Bacon, and Churros con Chocolate. He makes his own fresh pasta, his own bread, grinds the meat in-house for the hamburgers, makes his own potato chips to accompany an excellent steak tartare, and has fine-tuned many of our menu favorites. We are thrilled with the amazing dishes coming out of our "rustic" kitchen and we are delighted to have Paul at ZAMAS.