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Specialties
Zebra’s unique «new American» menu allow guest many ways to experience the restaurant from the house made charcuterie, to local cheeses in the wine bar; or from the classic raw bar to the bistro menu in the main dining room.
Chef Brendan Pelley was honord by Best Chefs America 2013 and the restaurant’s accolades include Boston Magazine’s Best New Restaurant Award upon opening, winner of the B.I.R.A. Platinum Plate Award for «Best Upscale Dining» in North America, twice awarded «Boston’s Best Seafood» by cityserach.com, and an «Excellent» rating from Zagat Restaurant Guide as well as Wine Spectator’s «Award of Excellence» for the last four years.
True to the definition of a bistro Zebra’s is relaxed and unpretentious, with warm service.
History
Established in 1999.
When owner Craig Neubecker and his wife moved out to the suburbs the things they missed the most were their neighborhood restaurants in their old South End neighborhood. So in 1999 he opened Zebra’s Bistro to bring the spirit and personality of the independent restaurants in the trendy city neighborhoods out to the metro west suburbs.
Meet the Manager
Chef Brendan P.
Manager
Chef Brendan Pelley’s culinary career began at the age of 15 with an after school job as a busboy and dishwasher in a busy neighborhood restaurant in his hometown of Chelmsford, Massachusetts.
While studying fine arts at UMASS Lowell, his culinary horizons were broadened by revelatory meals at the amazing Southeast Asian restaurants in the mill city; a growing appreciation of Japanese cuisine; and his first tastes of fine dining in Boston. His passion for the visual arts had given way to a full blown obsession with the culinary arts. He worked as a waiter during lunch service at one restaurant then ran across town to work the line for dinner service at another.
He moved to the North Shore and became sous chef/pastry chef at the now closed but dearly missed Tryst Bistro in Beverly. Chef-owner Peter Capalbo mentored Pelley for two years; teaching him proper technique, restraint, finesse and the beauty of the freshest ingredients treated simply.