One of the most stylish contemporary restaurants in town, Zealous also has one of the most eclectic menus. Chef Michael Taus's cooking combines American ingredients with the subtle complexity of Chinese, Vietnamese, Korean, and Indian cuisines. Diners order from the a la carte menu or from one of three degustation menus; there is always a vegetarian menu, and Taus welcomes vegan diners as well. Recent entrees have ranged from Asian-inspired (sesame-crusted Chilean sea bass with red coconut curry sauce) to heartland hearty (roasted pork rack stuffed with dried peaches and served with carrot pierogi). The lunch menu features mostly pastas, along with some upscale sandwiches (all quite reasonably priced for a restaurant of this quality). The dining room is bright and airy (thanks to a central skylight); the purple chairs, green banquettes, and silver accents make the space feel trendy but not intimidating. The 6,000-bottle wine collection and glass-enclosed wine cellar show that Zealous takes its libations just as seriously as it takes its food (450 label selections appear on the wine list).