New York Times restaurant critic Craig Claiborne wrote about the food: "The Zum Zum's sausages, whether bauernwurst or a frankfurter, are well seasoned and with good texture. The sausage salad, on the other hand, is an interesting idea but disappointing in preparation. Like the restaurant's potato salad, it seems vitally lacking in ingredients that would elevate its character, chopped onion, for example, chopped pickle and more herbs such as parsley. It is too bland for one palate."
