And so he went to work in the restaurant business again, taking jobs at restaurants such as Lindey’s, BRAVO!, Cucina Italiana and Brio Tuscan Grille. For eight years, he further honed his skills and learned ever more about Italian cooking> It was only a matter of time before he decided to open his own restaurant.

“I wanted to do it for myself,” Zaman says. Omezzo is the first solo venture into the culinary world for Zaman, now a Pickerington resident. The restaurant’s name is Italian for “one half,” denoting the comdination of styles of the menu.

Italian cooking is clearly the heart and soul of Omezzo, as even cursory glance at the entrees – including baked ziti, chicken pomodoro, shrimp penne alfredo, lobster ravioli, cheese trotellini carbonara, eggplant and rigatoni Bolognese – will indicate.

At Omezzo, we take pride in our commitment to using the finest, locally sourced ingredients to craft our delectable Italian creations. From sun-ripened tomatoes and fragrant basil to artisanal cheeses and tender meats, our culinary team carefully selects each ingredient to ensure the highest quality and authenticity in every dish.

Indulge in a diverse menu that showcases the rich diversity of Italian cuisine, from classic favorites like handmade pasta and wood-fired pizzas to inventive creations that infuse traditional flavors with a modern twist. Whether you’re seeking the comforting familiarity of a hearty lasagna or the delicate balance of flavors in a seafood risotto, Omezzo’s menu is a culinary journey that caters to every palate.

The restaurant lends its name to three items on the menu: the Salad Omezzo, with lettuce. onions, tomatoes, roasted red peppers, parmesan-crusted chicken and ranch dressing; the Pasta Omezzo, with roasted red pepper cream sauce, mushrooms, chicken and rigatoni; and the Trio Omezzo, cheese tortellini with pesto cream sauce, lasagna and chicken diavolo. 

Pizzas, soups and desserts – including tiramisu and cannolis – round out the menu. Zaman changes up the menu every six or seven months he says. 

​Fresh ingredients and home-style cooking are a couple of Zaman’s biggest points of pride. He emphasizes that each meal is made from scratch and that he makes his own sauces fresh everyday, utilizing local ingredients – including some from his own garden – whenever possible. 
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​Zaman will return to the Taste of Pickerington this year to defend his title. Last year’s winning cobination was his home-made lasagna, chicken Alfredo and tiramisu. This time around, he’s considering bringing back the chicken alfredo, but switching out the lasagna for spaghetti with meat sauce or meatballs.