"You don't find baked spaghetti on too many menus any more. Zarzour's is just the way we like it: a good mix of tender noodles, crusty cheese, and gently-spiced meat sauce. In the foreground on the partitioned plate are turnip greens and butter beans: meat-and-two perfection!"
Michael Stern
"Shame on you McDonald's for even pretending that you make anything like these chicken fingers!"
Carol Bayer
"The menu on May 5, 2011."
Carol Bayer
"Zarzour's is a real find, in a part of town where you wouldn't likely be sightseeing. It has been here since 1918, when the original owner, Charlie Zarzour, lived in back and raised his kids. Today's it's still a Zarzour family operation."
Michael Stern
"Skillet-cooked cornbread comes with every meat-and-two meal."
Michael Stern
"Many of Shannon Fuller's regulars come for the excellent hamburgers (or cheeseburgers), which are formed and cooked to order."
Michael Stern
"The Zarzour's family: Joe Fuller (great-grandson of the founder), his mother, Shirley Z. Fuller (Charlie Zarzour's granddaughter), and Shannon Fuller (Joe's wife)."
Michael Stern
"For those on a high colesterol diet, this plate of fried chicken livers is just the ticket. It is delicious and utterly addictive! On its left are creamed potatoes, and up above is sprightly cole slaw."
Michael Stern
"Millionaire pie: pineapple chunks, walnut pieces, green grapes, and mandarin orange slices suspended in a mix of frozen Cool Whip and sweetened condensed milk that its maker Shirley Fuller refers to in the brand-name-familiar form, simply as "Eagle brand.""
Michael Stern
"Founder Charlie Zarzour's naturalization certificate is framed and hung on the wall in the dining room. It lists his age as sixty-five, his residence as 1627 Rossville Road (the restaurant), his hair as gray, his complexion as sallow, and his marital status as widower. His signature is in Arabic. The papers are dated "In the year of our Lord nineteen hundred and forty-six and of our independence the one hundred and seventy-first.""
Michael Stern
"Delectable turnip greens and black-eyed peas. So good, we got some to go."
Carol Bayer
