You’re driving through Smyrna or wandering near West Midtown, and you see it. Zeke’s Kitchen & Bar. It doesn't look like your typical "copy-paste" Caribbean joint. It feels different. Honestly, it is.
If you’ve lived in Atlanta for a minute, you know the food scene is basically a battlefield of brunch spots and high-end steakhouses. But Zeke’s is carving out a weirdly specific, highly addictive niche. It’s Haitian-American fusion. Not exactly a category you find on every street corner.
People usually show up because they heard about the "Rhasta Pasta." They stay because the pikliz actually has the bite it’s supposed to have. Let’s get into what’s actually happening behind the doors of this locally-owned spot, because there's a lot of noise online, and some of it is just plain wrong.
What is Zeke’s Kitchen & Bar, Anyway?
First off, let’s clear up the confusion. If you Google "Zeke's," you might find an old Kitchen Nightmares episode about a seafood place in Metairie. Forget that. That place is long gone.
The Zeke’s we’re talking about is a Haitian-American fusion powerhouse. It’s a family-owned operation, run by a blended Haitian-American family that wanted to take authentic, heavy-hitting Haitian flavors and marry them with the stuff Americans already love. Think comfort food, but with a lot more scotch bonnet peppers and epis.
They’ve got two main footprints now: the flagship in Smyrna (South Cobb Drive) and the newer expansion into West Midtown on Howell Mill Road.
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The Menu: What Hits and What Misses
If you walk in and just order a burger, you’re kinda missing the point. You can get a burger anywhere. You’re here for the stuff that tastes like someone’s grandmother was in the back supervising the spice ratios.
The Heavy Hitters
The Rhasta Pasta is the undisputed king of the menu. It’s a $22 bowl of cavatappi pasta, jerk chicken, shrimp, and peppers, all drowned in a jerk alfredo sauce. It’s creamy, it’s spicy, and it’s massive. Most people end up taking half of it home.
Then there’s the Djon Djon Bowl. If you know Haitian food, you know Djon Djon. It’s that earthy, dark rice made from black mushrooms. At Zeke’s, they serve it with roasted corn, cherry tomatoes, pickled red onions, and those sweet, caramelized plantains. It’s probably the most "authentic" thing on the menu that still feels accessible to a first-timer.
The Surprising Star: Plantain Nachos
This is one of those "fusion" ideas that sounds like a gimmick until you eat it. Instead of tortilla chips, they use fried plantain slices. They pile on jerk chicken, pico de gallo, and a cilantro lime crema. It’s $12, and it’s usually the first thing to disappear from the table.
Why the Service is a Talking Point
Look, I’ll be real with you. If you check the reviews from mid-2025, you’ll see some people raving about servers like Karina or Makiyah, calling them the GOATs of hospitality. But then you’ll see a 3-star review from someone who waited twenty minutes for a refill.
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That’s the reality of a popular, family-run spot in a post-2024 economy. They get slammed on Friday nights. The West Midtown location has been finding its feet, and sometimes the kitchen runs out of the popular stuff—like the oxtails—by 7:00 PM.
Is it perfect? No. But it’s authentic. The vibe is island-inspired, laid-back, and loud. It’s the kind of place where the music is definitely at a "don't bring your laptop to work" volume.
The Drink Situation
You can’t talk about Zeke’s Kitchen & Bar without mentioning the Rum Bar. They don't just pour standard wells. They lean into the Caribbean roots.
- The 1804: Named after the year of Haitian independence. It’s strong. Very strong.
- Island Mule: A tropical spin on the classic, usually featuring a generous pour of rum.
- Fruit Sodas: If you aren't drinking alcohol, grab a Cola Lacaye or a Couronne. These are Haitian staples. The Couronne is basically a fruit champagne soda, and it’s the perfect counter-balance to the spicy pikliz.
Addressing the "Authenticity" Debate
You’ll occasionally see some purists complaining that the pikliz (Haitian spicy slaw) "tastes like kimchi" or that the rice is too "crunchy."
Here’s the thing about Haitian cuisine: it’s diverse. Every household has a different epis (the green seasoning base) recipe. Zeke’s isn't trying to be a 1950s Port-au-Prince kitchen; they are specifically fusion. If you’re expecting a 100% traditional Haitian experience without the American "glow-up," you might find the sauces a bit too creamy or the portions a bit too "West-Atlantic."
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But if you want those flavors presented in a way that feels like a modern Atlanta night out, they’re hitting the mark.
Essential Tips for Your Visit
If you’re planning to head over this weekend, don't just wing it.
- Check the Oxtail Status: If you want the oxtails ($38), go early. They sell out frequently because the prep time is so long you can't just "whip up" a new batch in the middle of a rush.
- The Smyrna vs. West Midtown Vibe: Smyrna is a bit more "neighborhood haunt." West Midtown is shinier and gets a more "night out" crowd. Choose your fighter based on how much you want to dress up.
- Park Smart: Especially at the West Midtown location, parking can be a nightmare. Use a ride-share if you plan on having more than one 1804.
- Order the Mac & Cheese: It’s $8, and it’s that thick, comforting, baked style. It goes surprisingly well with the jerk chicken.
The Bottom Line on Zeke’s
Zeke’s Kitchen & Bar represents a specific shift in how we eat in the South. It’s no longer just "Soul Food" or "Mexican." We’re seeing these beautiful, messy overlaps of culture.
Does the Rasta Pasta have too much sauce sometimes? Maybe. Do they occasionally run out of snapper? Yeah. But you’re getting real food made by people who actually care about the heritage they’re representing.
Actionable Next Steps
- Try the Tasso Griot: If you’re tired of jerk chicken, get the Griot (fried pork). It’s seasoned with epis and served with those mandatory plantains.
- Join the Waitlist Online: Check their website or Yelp before you leave your house to see if there’s a wait.
- Ask for Extra Pikliz: If you like heat, you’ll need it. Just don’t say I didn’t warn you about the spice level.
Skip the generic chains this week. Go support a family business that’s actually putting some soul—and a lot of scotch bonnets—back into the Atlanta dining scene.