Zoli, a seafood-focused restaurant located within a contemporary art complex in East Williamsburg, Brooklyn, has drawn attention for its unconventional approach to cuisine. Chef Ned Baldwin, who also identifies as a fisherman, crafts a menu that largely features familiar seafood dishes with unexpected twists.

The restaurant sits amid a block characterized by warehouses, offering a setting that contrasts with more traditional dining environments. Critics have highlighted Zoli’s playful and inventive culinary style, noting that many dishes challenge typical expectations. One standout item is the smoked-oyster beignet, which was praised for its striking combination of smoky, briny flavors that create a sensory experience described as both surprising and evocative of coastal imagery.

Other dishes incorporate bold flavor contrasts, such as a red shrimp tartare accented with dehydrated and pulverized kimchi, adding a sharp, fermented punch. An aguachile featuring surf clam offers a complex profile, beginning with meaty, sweet notes that evolve into a lingering marine taste.

While the overall reception has been positive, some dishes have drawn mixed reviews. For example, the jerk lobster reportedly carried an off-putting metallic taste, and the roast chicken was described as dry in texture. Despite occasional missteps, the restaurant's approach has been lauded for its creativity and willingness to experiment.

Patrons have described the dining experience at Zoli as disorienting in a compelling way, with an atmosphere that encourages anticipation and curiosity about each course. This element of unpredictability appears to be a central part of the restaurant’s appeal, inviting diners to explore seafood presented through an unconventional lens.