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One thing that’ll stand out with the Phoenix location, however, will be the addition of breakfast service.
Latin culture has been an inspiration in Zweiban’s career since the ’90s, when he spent the better part of the decade living in Miami and working for chef Norman Van Aken. He later introduced Chicago diners to Nuevo Latino cuisine with Nacional 27 before leaving to open Province.
Province received three out of four stars from the Chicago Tribune. Critic Phil Vettel wrote that Zweiban “cooks with verve, joyfully melding American, Latin American and Spanish influences.”
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“Skillful slow-cooking marks the best of Zweiban’s main courses,” he added. “His fall-apart lamb is braised for 10 hours, then plated with a stuffing of corn bread , eggplant and house-made chorizo; it’s the chorizo, and the just-assertive-enough accent it provides, that makes this dish.”
