upper waypoint

Sorella di Zza's: Restaurant Info [CLOSED]

Save ArticleSave Article
Failed to save article

Please try again

Sorella di Zza's: Restaurant Info + Video | reviews | full episode video |

Other ways to watch episode online (and on video iPod):
Download episode (requires iTunes or QuickTime)
Subscribe to Video Podcast


View Larger Map

Location:
552 Grand Ave (at Euclid Avenue and El Embarcadero)
Oakland, CA 94610

Sponsored

Parking: Street (easy), paid lot

Phone: 510-839-9124
Email: info@morezzas.com
Website: morezzas.com
Twitter: @zzasrestaurant
Facebook: Sorella di Zza’s

Restaurant Owner: Regina Passalaqua
Executive Chef: Filemon Jimenez

Type of Cuisine: Italian
Signature Dishes: Spaghettini, Pollo Mattone (roast chicken under a brick), handmade pasta (lasagna, ravioli, cavatelli)
Vegetarian Options: 3+ items
Alcohol Served: Beer and wine
Corkage Fee: $15
Bottle Limit: None

Restaurant Hours:
Monday: 5:00pm-9:00pm
Tuesday:5:00pm-9:00pm
Wednesday: 5:00pm-9:00pm
Thursday: 5:00pm-9:00pm
Friday: 5:00pm-10:00pm
Saturday: 12:00pm-10:00pm
Sunday: 12:00pm-9:00pm

Meals Served: Brunch (Saturday and Sunday), lunch (Saturday and Sunday), dinner
Take-Out: Yes
Delivery: Yes
Average Dinner Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol): $25-$35
Average Lunch Price Range (Per person, full meal, tax, 15% gratuity, w/o alcohol): Under $15
Payment Options: Visa, MasterCard, American Express
Accept Reservations: Yes
Do you accept reservations through OpenTable.com? Yes
Need Reservations: No
How far in advance should reservations be made? Same day is fine

Accommodations for Children: Kid-friendly on the restaurant side only.
Dining Style: Casual
Disabled Access: Yes
Restaurant Size: Medium (30-100 seats)
Accommodate Groups (10+): Yes
Private Dining Room: No
Tables with Scenic Views: Yes
Outdoor Dining: Yes
Entertainment: Yes, for special events, and live jazz for Saturday brunch.

lower waypoint
next waypoint
Samosas aren’t from India…Wait, what?Springtime Delight: Rhubarb Puff-Tart PocketsFood Labeling: How to Identify Conventional, Organic and GMO ProduceWe Recreated an It's-It Ice Cream Sandwich at Home — With an Oakland Twist.Check, Please: How to Pay without looking like a fool or making everyone uncomfortable.Bored of Apples and Walnuts? Try Adding Date Charoset to Your Passover Table This YearTaste Test: Store-bought Raw Sauerkrauts are Surprisingly DistinctiveJosey Baker Bread: Baking for Bros, with Gluten-Free Adventure Bread RecipeSweet Revenge: Dr. Robert Lustig Explains How to Cut Sugar, Lose Weight and Turn the Tables On Processed FoodsBread Flapjacks: Jacques Pépin Cooking At Home