I went back to Zuzu several times to try other items on the menu, which now leans to sandwiches and salads. During one of these trips, I was working on editing and writing entries for the Ethnic American Food Today: A Cultural Encyclopedia, a massive 2-volume project with an additional cookbook, Ethnic American Cooking: Recipes for Living in a New World. I realized that information was lacking for some of the North African entries, so I headed over to Zuzu. The owner, Sabri Darsouni, was born in Algeria and came to the US 25 years ago. He was more than happy to help me, explaining that Tunisian and Algerian food shared many commonalities—including influences from Italian colonization—but that Tunisian dishes were distinctive in their reddish color and their use of tomato paste. He also pointed out that the food fit more closely with other Mediterranean cuisines than with African or Middle Eastern, even though politically, culturally, and geographically Algeria is frequently lumped in with those cultures. An interesting point that I’ll follow up another time.