SUPERIOR — A new restaurant is opening soon at 1015 Tower Ave. The restaurant, called
, which means “together” in Greek, is expected to open April 1.
Jeffrey Ken Zervas, owner of
in Duluth’s Canal Park, is teaming up with
to operate within the same building. His brother, Colin Zervas, and Mckenna Dagger own Uffda.
Mazi will be open seven days a week and offer high-end food and cocktails in a fine-dining setting, according to Zervas.
Brielle Bredsten / Duluth Media Group
Zervas is a former chef at Lake Avenue, and later served as a consultant for the Cantilever Distillery in Ranier, Minnesota.
He opened The Bridge Cocktail Room in 2024 within the Hoops Brewing Company space, with a half-wall separating the two establishments.
on Feb. 23 after a decade in business.
“It’s been a scary time learning about Hoops closing, and what’s that mean for The Bridge,” Zervas said. “It’s going to be our time to blossom and turn into something that we really want it to be. We have an opportunity to move the half-wall, take on more space and truly make it our own.”
Uffda has been fermenting tea since 2019. The business outgrew its space in the basement of the Superior Entrepreneurship Center and
moved into the Tower Avenue location in April 2025
.
The building was most recently home to Bucktales Cantina & Grill, and Shorty’s Pizza & Smoked Meat. It was purchased through a sheriff’s auction.
Renovations included revealing the original brick walls and restoration of the old wood in the lounge area. The bar section of the building will soon serve as the Mazi cocktail room and restaurant for events, kombucha tastings and dining.
Brielle Bredsten / Duluth Media Group
According to Mazi’s website, “While Mazi isn’t Greek in theme, the name reflects the spirit behind what we’re building: a restaurant designed for gathering, meaningful conversation and meals that are meant to be enjoyed in good company.”
“We want to be that spot that’s comforting for everybody, but also opens you up to something that you’ve never tried before,” Zervas said. “We want to push the envelope.”
Zervas said patrons can expect a unique spin on traditional dishes such as oysters, steak and burgers. A rotating menu will feature seasonally available, local products.
Contributed / Mazi
“We’ll have an organic fermentation level, too, bringing in the whole kombucha aspect of it,” Zervas said. “We’ll use kombucha vinegar to make all of our salad dressings, hot sauces, that kind of stuff, out of that base product. We’re also going to pickle a lot of vegetables and other products with the kombucha, which is super unique.”
