ZED451: DOWNTOWN CHICAGO

Victoria Beer

2011-02-11T13:47:00.000-08:00

We Chicagoans are lucky because our city if full of great choices. We have the best pizza joints, fantastic museums, world-class fine dining and another excellent beer – namely one of a Mexican variety. Victoria is special so don’t compare it to the common Mexican beers you might typically enjoy. While the beer is chilling, we’ll share a few fun facts about Victoria:

It is the oldest beer in Mexico (been around for over 145 years!)
Rumor has it that the beer was spread by troops during the 1910 Mexican Revolution (we hope that’s the truth because it’s so cool)
This beer was first imported to Chicago this year (not Los Angeles or New York!)

Are you getting thirsty? Do you want to taste this smooth lager and appreciate its rich amber color? Before you rush out to your nearest bar or restaurant, we should let you know Victoria is not as widely available as the common Mexican beers. But don’t worry because we know where you can get a taste of this premier Mexican lager. You guessed it! We have Victoria available at ZED451. Not only is ZED451 one out of 6 placed to find Victoria on draft, but this restaurant also happens to sell the most!

Goose Island Green Line Pale Ale

2011-01-13T14:46:00.000-08:00

You like beer. Or perhaps, you love good beer and you want to be environmentally responsible while enjoying said beer. Let us introduce you to Goose Island’s Green Line Pale Ale and the Green Line Project. The beer (part of the Urban Ale" family within Goose Island) was inspired by Brewmaster Greg Hall, who sometimes drank “3PA” – a mix of half IPA (India Pale Ale) and half 312. Hall enjoys this combination because it is “hoppy like an IPA, but drinkable… like a 312.”

As a result of creating this delicious blend, the Green Line Project was launched. Though Goose Island brewery has always made steps to be environmentally sound while creating a quality product, this project officially outlines its efforts to reduce the carbon footprint. To begin, great beer starts with good-tasting water, so it is taken locally from our very own Lake Michigan. Not much traveling is needed to obtain the malt since it is coming from our neighbors in Wisconsin. Goose Island also uses domestic hops and reduces waste with a reusable container in the keg.

Hall recommends drinking Green Line Pale Ale with tacos and barbeque, but it can also be paired with other foods since it is a versatile beer. It is well-balanced to handle hearty meats and sauces without being over-powering. It's a must-try beer, and we like to think of this blend as taking steps in the right direction to save the environment without compromising good taste.

What is Wagyu Beef?

2010-11-18T12:08:00.000-08:00

Lately, you may have seen Wagyu Beef appear as a menu item at restaurants. Perhaps you’ve ordered Wagyu and enjoyed it, but you want to learn more about this mysterious meat. What is it and how is it different from the popular Kobe Beef? Wagyu translates literally to “Japanese cattle” and is a specific breed of cattle. Kobe Beef is a subset of Wagyu from Kobe, Japan.

Wagyu Beef is raised primarily in three different regions – Japan, Australia and here in the US. The marbling in Wagyu makes this type of meat very special as it will nearly melt in your mouth. The high amount of marbling makes it very tender, flavorful and also expensive. But we think it is well worth the price. You can truly taste the difference with just one bite.

At ZED451, we buy our Wagyu Beef from Australia, where the cattle roam in open pastures, provided free-range eating, fed beer and given massages regularly. (Those are some pampered and happy cows!) We also prepare our Wagyu Beef in a way to enhance its succulent flavors.

Our main dining room experience has the Wagyu rump roast skewered, seasoned with salt and pepper, and cooked over a charcoal grill. Our Chefs will typically grill this prime beef to medium rare in the dining room and the Lounge presents the Wagyu completely raw. Our Wagyu Beef Carpaccio is thinly sliced and then topped with pickled shallots, parmesan, arugula salad, a sunny side up egg and a parmesan Crostini (to scoop it all up)!

Thanksgiving Menu

2010-11-15T10:27:00.000-08:00

Each November, you have every intention of cooking a traditional Thanksgiving dinner for your friends and family. You prepare the guest list, plan the menu, stress about the logistics and then realize it’s a lot of work! Avoid going through the same frustrating motions and enjoy dinner at ZED451 instead.

You love us for our Chef Selections and Seasonal Harvest Table, but did you know we offer a beautiful traditional Thanksgiving menu? You can enjoy all this without the preparation, grocery shopping and clean up!

HARVEST TABLE ADDITIONS

Roasted Pumpkin Soup
Corn Bread Muffins

CHEF SELECTIONS ADDITIONS

Slow Roasted Turkey Breast with cranberry sauce
Red Eye Gravy
Turkey roulade stuffed with sweet sausage stuffing and Turkey veloute
Bourbon Glazed Ham

MARKET SIDES

Corn Bread Stuffing
Sweet Potato Soufflé
Creamed Green Beans, crispy onions

DESSERTS

Pecan Pie with Brandy, pear, caramel swirl ice cream
Pumpkin Pie

And it's still not too late to order Thanksgiving to go to enjoy at home via our Thanksgiving To Go. Each portion serves 10-12 people. Just make sure you pick up your order by Wednesday, Nov. 24 between 11am-9pm.

Your dream of having a delicious Thanksgiving without the stress and mess is just one reservation away! Call us today 312.266.6691.

Harvest Table Feature: Big Ed's Cheese from Saxon Homestead Creamery

2010-11-05T13:02:00.000-07:00

Guests have told us one the primary reasons they come to ZED is for our Seasonal Harvest Table. They enjoy the endless possibilities of farm fresh ingredients that inspire our homemade soups, inventive salads, hearty breads, artisan cheeses and charcuterie.

One of our favorite Harvest Table selections is Saxon Homestead Creamery’s Big Ed’s Emanthaler Old World Cave Cheese. Discovered by Executive Chef Patrick Quakenbush, at Chicago’s Green City Market, Big Ed’s is made just like the original Swiss cheese and it is essentially the “Swiss cheese before Swiss cheese.” Big Ed’s Emanthaler Old World Cave Cheese is a meaty type of cheese that is fragrant and robust. Its high salt content pairs perfectly with a Cabernet’s strong tannins – reserve a space in our wine room and try them for yourself!

Big Ed’s is a “clean rind” cheese made from raw cow’s milk formed into cooked, pressed curds and ripened 120 days, with a shelf life of 6 months. Clean rind cheese are meticulously wiped to keep them clean, cultivating a nearly perfect rind. The clean rind gives it delicious look that we feature on our table…by serving Big Ed’s exactly the way it comes to us from Saxon Creamery – a 15-pound wheel.

Saxon Creamery describes Big Ed’s as a cheese that “hugs you back and never offends,” and is “great both for first time tasters and aficionados.” Their description is spot-on…. and it’s the reason we go through it so quickly!

NATIONAL RESTAURANT SHOW

2010-05-17T11:29:00.001-07:00

In town for the National Restaurant Show? Are you looking for a restaurant for your group, your boss, and all your friends? Join us from May 22-25. We can accommodate 2-200. Give us a call today to make your reservations.

WE LOVE OUR GUESTS

2009-11-20T11:04:00.000-08:00

And they love us!

"Fantastic and phenomenal! Well worth every penny, great selection, nice atmosphere, wonderful waitstaff. Would go back in a heartbeat! The experience is worth repeating."

"My dining experience there was terric. I was joined by a young lady, and was doing my best to impress. The resturant did its part."

"Went to dinner as a group of 10 and it was a great experience. The food, service, and ambiance were excellent. Mmmm. Would definitely come back again."

(Comments courtesy of our OpenTable diners.)

HOW SWEET IT IS

2009-09-04T14:45:00.000-07:00

Utilizing seasonal and stimulating ingredients, Pastry Chef Kate Milashus knows how to keep guests wanting more. From her pint-sized concoctions to her housemade chocolates and ice creams, many writers are selecting a few menu items that evoke the true experience of the restaurant and are writring about seasonal recipe placements, photo drop-ins, ingredient-driven stories and more. If you haven't tried one of her deliciously delectable sweet treats, you better get into ZED and see what she's prepared.

Server Interviews

2009-08-17T09:35:00.000-07:00

Following are interviews with two of our amazing servers, who have been with us from the start.

Meet Gaston:

I became a member of the ZED451 “tribe” a year ago starting as a server. With the curiosity and enthusiasm of a "newbie", I adapted my skills and years of experience in fine dining and as a hotel concierge to a whole new experience and great concept.

There are three things I love equally about working at ZED: the food, the staff, and the astonishingly distinctive guest service we provide.

At ZED I am able to be myself and show my passion for great food. I am Swiss-Italian and particularly love wine and cheese! I think that works really well with our guest! Because when you describe anything - bottom sirloin, all the cheeses, Caprese salad and Caymus Cabernet (my favorites)...with passion...that passion is transmitted to the guest...that is one of the differences when I walk to a table and make my own and distinctive emotional connection.

What I like the most within the Tribe, is the diversity, the respect and the singularity of every member, making everyone of us "unique”.

My favorite part of my job is having the opportunity to change some body's day. It happens all the time and I must say it, I am really proud of myself on this, I can change the mood on some one's bad day... A couple of days ago was one of my most emotional experiences: a couple walked in on a really bad mood, it was his birthday, they were away from home and had a terrible day in Chicago ... after talking and sharing experiences, small jokes, and connecting with their feelings ... I saw tears in this guy's eyes and he said "Thank you so much for changing my birthday ... " ... priceless. Not only am I providing a totally different dining experience, I am offering a distinctive service to every single guest, not only because they may be celebrating different events in their lives, it's because they are different individuals, because "reading" that guest I have totally different emotional connection with them...

I really look forward to sharing my skills and feelings with the guests who will be visiting ZED451 in the future!

Gaston L'amy

Now, Meet Jamie:

Hello, my name is Jamie…and I’ve been hooked on ZED 451 for about a year now.
I started out small, maybe just two or three days a week, but being a part of one of Chicago’s greatest dining experiences just made me want more.
I started picking up shifts…first by phone, then over the Internet.
And then came the parties….
(sigh)
I was seeing edamame with ginger soy reduction in my sleep,
Spicy long beans in broad daylight on the bus (…broad daylight!).
I couldn’t help myself.
And we’re all friends there, everyone gets along…hey, two glasses of Merlot down a managers back and it’s “no sweat”, you get to check out early and valuable lesson learned (sorry Jenny!). I got so bad I even wore a small jacket for four months just so I could show up!
You know, you never really see it coming…one day you’re trying to remember what sauce goes with what, and the next…BAM!...you’re a trainer.
Ohh, I’ve been with other restaurants before…a brasserie here, an Applebee’s there, but nothing like ZED.
I heard the epiculture’s starting to spread down in Boca…rumors of even Boston.
Either way, I am here today to say that I am not scared anymore. I know that guest’s need more than just love, but guest recognition, emotional connections, attentive, friendly service, great fresh and seasonal food, and a clean, comfortable atmosphere as well. Not only am I a part of ZED 451 but ZED 451 is a part of me.
Now please, join hands and repeat after me,

“The Revolution will be on going. It is fueled by our epiculture and driven by our passion to provide our guests with multiple ‘love experiences’. We earn guest loyalty by connecting on an emotional level. We strive to leave guests wanting for nothing and compelled to comment. The food and drink are fresh and seasonal. The standard is great. Our atmosphere is warm and comfortable with a highly stylized edge. We do not deliver a thing, from the music to the food, without passion”

There, don’t you feel better now?
Thank you for letting me share.

Jamie Grenon
ZED 451 - Server/Trainer

Summer Cocktail Recipe!

2009-07-22T10:37:00.000-07:00

Phil is excited to share with you the inspiration for one of our Summer Liquid Market cocktails, the Kiwi Basil Martini. The idea of this cocktail came from sitting in his garden and picking all different fresh basils he grows. He brought some into the restaurant, and one of our mixologists had some Kiwi around, and he made an intriguing cocktail which really showcased the summer. After several attempts we got it down to the fan favorite it is now!

FEATURED GUEST!

2009-07-03T09:32:00.000-07:00

The guest we are pleased to feature this week is Servio Ruiz.

Favorite Wine: Masi Amarone

Servio loves to sit at the chef's counter when dining in the restaurant. He has recently taken quite a liking to the lounge as well as the rooftop. The service, energy and professionalism of the staff are among the top reasons that Servio keeps coming back to us time and time again. He especially loves the friendly greetings and kisses on the cheek from all of his favorite Zed girls when he comes in!

Servio has a great appreciation for the decor and ambiance. These elements alone bring him back with friends, family and colleagues from abroad. Servio has become a part of Zed's extended family as he has been a regular here for the past 7 or 8 months.

Initially, Servio lived in Germany and traveled to Chicago about two weeks a month for business. This past month, Chicago has became his permanent home. Living in Chicago is fantastic, but when you live right across the street from your favorite watering hole (YES! His apartment is right across the street from Zed!), life couldn't get much better!

Thank you for your loyalty, Servio!

Zed451

WAGYU BEEF EXPERIENCE

2009-06-05T11:14:00.000-07:00

For a limited time only, while supplies last, we are offering an awesome Wagyu beef experience in addition to our regular menu. This mouthwatering special consists of three 2oz cuts of premium Wagyu beef from Australia: a fire-grilled rump roast, fire-grilled rump roast brushed with thai lemon grass, and a pan-seared tri-tip -- all for just $20! This above-prime grade beef, with its buttery texture and supreme taste is well worth the price, whether you are joining us for the complete ZED experience, the harvest table, or relaxing in the lounge.

Come try it for yourself!

MOM'S EAT FREE...yes, it's true.

2009-05-05T11:45:00.000-07:00

Sunday, May 10 is Mother's Day so we thought we'd treat mom to a special brunch, on the house. Splurge on Crab Cake Benedict, Panettone French Toast and Chicken 'n Waffles while sipping a Strawberry Basil Mimosa.....all with the ZED spin of course. Have you made your reservations yet? Slots are filling up so be sure to call today. Make mom happy for taking the work out of her usual tasks, after all it's Mother's Day.

10am - 4pm
$35 per person
Mom's Brunch is complimentary

Gov. Quinn, Susan G. Komen for the Cure(R) and State Lawmakers Host Celebration and Press Conference in Honor of Illinois' Groundbreaking 'Reducing Br

2009-04-03T11:32:00.000-07:00

WHO: Illinois Governor Pat Quinn, the Chicagoland Area Affiliate of Susan G. Komen for the Cure(R) (the world's largest breast cancer organization), breast cancer survivors and advocates, Representatives of Illinois' and State lawmakers including: Reducing Breast Cancer Disparities Act lead sponsors State Representative Greg Harris and State Senator Jacqueline Collins and leading breast cancer organizations in the state.

WHAT: Press Conference and 'pink champagne toast' celebration to commemorate the signing of the 'Reducing Breast Cancer Disparities Act'. The new law, signed by Governor Pat Quinn, will make Illinois a national leader in fighting breast cancer disparities faced by low-income and minority women. Speakers at the press conference will highlight the innovative new programs that will be available to women under this groundbreaking new law.

WHERE: Zed451 Restaurant - 739 N. Clark Street - Chicago, IL (Valet parking available) www.zed451.com

The famous Zed harvest tables will be filled with incredible delights for all guests including a glass of Moet Pink Champagne.

WHEN: Wednesday, April 8, 2009, at 5:00pm

WHY: Recent studies by The Metropolitan Chicago Breast Cancer Task Force show black women in Chicago dying from breast cancer at more than twice the rate of white women. In addition, low-income and minority women from across the state face significant barriers in accessing quality breast cancer screening and treatment. After a year long campaign, breast cancer advocates and legislators passed historic and comprehensive legislation which:

SPRING HAS SPRUNG

2009-03-23T12:35:00.000-07:00

Now that Spring is here, there's a lot to celebrate.

The first ROOFTOP Party of the season is being held this Thursday, March 26. We're launching our new CRAVING'S MENU which includes Chopped Beef, Crab Cake, Veggie and Sausage Sliders, Fondue, a Grilled Sirloin Salad and much more. Oh, and wait 'til you try to Crab and Artichoke Dip with house made crostini's. Be sure to kick off the season in style as you sample some new Liquid Market Cocktails made especially for the party.

Also, join us on Sunday, April 12 for our EASTER BRUNCH.
For a mere $35 per person ($17.50 for children), indulge in some of our favorites: Corned Beef Hash with Spinach and Eggs, Italian Panettone French Toast with lemon curd, vanilla whipped cream and Vermont Maple Syrup. Unbelievable!

Be sure to partake in our GROWN UP EASTER EGG HUNT too. Surprise gifts such as: movie passes, Spa Certificates, Concert Tickets, overnight hotel stays, etc. will be sprinkled in golden eggs throughout the restaurant so make sure you don't leave without that something special.

NEW LOUNGE MENU

2009-03-20T10:22:00.000-07:00

Yes, it's true.

The rooftop is about to open and the new CRAVINGS Menu is being launched March 26. Be sure to join us to see what Chef Steve Byrne has created. New menu items and special cocktails will be posted shortly. In fact, check our Facebook page to see the latest and greatest.

COMING SOON

2009-03-04T09:48:00.000-08:00

CHICAGO FLAME gives ZED a 5 FORKS RATING

2009-03-03T14:51:00.000-08:00

Chicago's ZED451 is actually one of two locations (Boca Raton is the other o ne). It is an upscale restaurant serving unique interpretations of comfort food.

The mashed potatoes and corn bread that come with your main entrees are anything but ordinary. You start the night off by having an unlimited appetizer bar. Try the duck salami while you still can - you will not be disappointed.

When you're ready for the main course, the chefs walk around the restaurant, going from table to table, enticing you with everything from roasted leg of lamb to seared tuna with wasabi crème fraîche. The menu varies with the season, and according to the maître d', they serve nothing that isn't in season. In the summer, the rooftop deck opens up and you can dine in white tents or completely alfresco. It's pricey, ranging from $55 for a regular dinner to $65 for a seafood fare per person. But Sunday brunches are $35 a person, and it isn't any less gourmet than dinner.

LUCKY VALENTINE

2009-02-04T10:41:00.000-08:00

For those of you who frequent ZED451, you know one of our signature drinks is the Blackberry Mojito. Many of you have been asking, "Just how is it made?" Well you asked, and we're listening. Just in time for Valentine's Day we thought it's the perfect time to share a little love. Or in this case, we're sharing something we truly love. Enjoy, and don't forget to make your reservations for The Big Day; it's next weekend.

Blackberry Mojito

Ingredients

5 blackberries

10 mint leaves

1 fresh, sliced lime

2 tbsp granulated sugar

2oz 10Cane Rum

2oz Soda Water

Recipe

Muddle together blackberries, mint, lime, and sugar. Add 10Cane Rum and ice. Shake 4 times and pour into beer glass. Top off glass with additional ice if needed and finish with soda water. Garnish with a fresh sprig of mint.

FROM THE HEART

2009-01-20T15:20:00.000-08:00

Today is a big day around the country. A day that many thought they'd never see in a lifetime. We have a new president (who's from our very own backyard), change is on the horizon and there is what most feel should be a sense of hope, new opportunities and people seem to be coming together for change.

With that, it seems timely to start thinking about feeding your soul, your heart and in our world, your belly. What have you eaten lately that gives you that great sense of contentment? Have you been to a place where you can sit back relax and really just be? All of us at ZED451 are here to help make your experience one that not only makes you yearn for more, but one that will leave you with that lasting impression. A full belly for your mind, spirit, and well......belly.

Remember, Valentine's Day is on a Saturday this year. Have you made your reservations yet?

TRENDS FOR THE NEW YEAR

2009-01-05T11:23:00.000-08:00

According to the national restaurant magazine, Chain Leader, there are some trends in place for 2009. At ZED451, we think we're ahead of the curve as we're already offering some of the items listed below. What do you think?

1. Comfort food reinvented - Often connected to times of economic recession, comfort food is what people crave when they're feeling down. Expect this phenomenon to hold true in 2009 as people look for warm, familiar favorites on the menu. Restaurants will make comfort food new by increasing their use of slow-cooking. Slow-baked, slow-grilled, braised and poached will become "it" preparation methods as chefs find ways to provide maximum flavor affordably.

2. Cocktails that rock - Mintel Menu Insights forecasted a rise in classic, creative and even alcohol-free cocktails for 2008. And though bartenders stayed busy, Caranfa thinks 2009 will feature an explosion of exciting new cocktails. Next year, expect interesting new ingredients to add flavor and texture to cocktails. Ginger, cucumber, chile pepper and even beer could gain a strong presence paired with gin, tequila, pisco or framboise. Ask your bartender for something new and different.

3. Fresher food - Scientific food experiments, step aside. Fresh, natural and pure are taking your place on the menu. Mintel Menu Insights has already seen "fresh" labeling increase by 22% since early 2006, and the company expects 2009 menus to abound in fresh foods and artisan ingredients. "I think we'll see a strong increase in the presence of local farm names on menus, as restaurants attempt to convey the fresh, inherently good nature of their food," comments Caranfa.

4. More Mediterranean - Encompassing the flavors of Spain, Italy, Greece and the Middle East, Mediterranean food is already relatively popular in the US. But in 2009, restaurants will stretch beyond familiar items like tapas, gyros and hummus. Menus will begin to call out the specific country of origin for "Mediterranean foods" like Spanish olives, Greek cheese and Middle Eastern yogurt sauce. Also, more authentic Mediterranean dishes may appear in fast casual restaurants.

5. Storytelling - Surrounded by negative news about the economy and obesity rates, restaurants will try to make diners happy next year. By telling stories on the menu- about a food's preparation, health benefits or origin-restaurants can help people feel good about what they're eating. "We've already seen an increase in positive messaging on the menu," states Caranfa. "Next year, we expect a further move away from yesterday's 'low's' and 'no's' of eating well."

What trends are you already seeing in the marketplace? Leave your comments as we're always interested to hear what you like or what you'd like to see more of...

GOING OUT WITH A......YELP

2008-12-12T14:30:00.001-08:00

From the way things turned out last night as a participant of the YELP, HOLIDAY BASH, I would say we're ending the year with quite a bang! Here are some comments from resident yelpers (photos to come):

"Zed 451 had a "Cranberry Spiced Old Fashioned" which used Hazelnut-Infused Woodford Reserve Small Batch Bourbon, and cranberries and spices of course. The bourbon was rather strong, and the cranberries added nothing to the palette that could be noticed over the bourbon. Which was good. STRONG, but good."

"The ZED lounge Cranberry Spiced Old Fashioned cocktails were INCREDIBLE! Dangerously yummy and frustratingly small, I went back for so many that I swear they started giving me the stink eye (WHAT?!?! I'm tipping you!;P). If I ever got out I'd go to ZED for more adult-sized versions of the same but, alas, I don't get out much. I will keep the joint in mind, though...which I guess is the point."

"My favorites of the evening were Zed451's Cranberry Spiced Old Fashioned (very sophisticated and perfect blending of flavors!)..."

"Fun times! I loved most of the drinks. It was really hard to pick a Winner but me and the +1 both decided on ZED's old fashioned."

"Usually drinks aren't "fun" until you've had a couple, but the cocktails Chaise Lounge, Zed 451, etc. served started them off that way. I couldn't get to the different bars fast enough - it was all those pretty colors in a glass."

OUR DOORS ARE OPEN

2008-12-04T16:58:00.000-08:00

What are you doing this holiday season? Be part of the fun at ZED451.

Christmas Eve: dinner from 4:30-10pm
Lounge: Open until midnight

Christmas Day: closed

New Years Eve: open until 2am

CHAMPAGNE WISHES & CAVIAR DREAMS

2008-12-03T13:29:00.000-08:00

Now that Thanksgiving is over and my belly is full, the holiday parties are in full swing. Well, full swing may be a bit ambitious but I have been invited to a handful of parties, happy hours and group dinners. Seems that people are scaling down this year but still want to do something special with friends. In fact, some friends and I gathered in the ZED Lounge and had a mini Gift Exchange just last weekend. It was the perfect setting! We had awesome cocktails, ate at the bar, hung out in the lively lounge and the best thing, no one had to do the cleaning. It's still less expensive to go out and treat ourselves like that than it would be to buy all the fresh ingredients, hire a bartender (if we're lucky) and do all the cooking at home. I can't wait for another soiree as the month continues.

Where are you and your friends going this season?

And think about New Year's Eve now (it's sooner than you think)......for 2 people to eat offerings like lobster bisque, snow crab claws, oysters on the half shell, Tobiko caviar, and assorted miniature desserts IN ADDITION to the regular chef selections, plus a bottle of Veuve Cliquot Yellow Label Champagne -- all for $150 -- this is a no brainer. Come by and be sure to join in on the fun; after all, it's going to a great party.

SHARE WITH FRIENDS AND FAMILY

2008-11-20T13:23:00.001-08:00

I can't believe Thanksgiving is already upon us. What are you doing this holiday season? Are you going to visit your parents? Will you cook with friends and make it an all day event? Well, this holiday is essentially the kick-off, if you will, to the season of EATING.

Some years I love cooking with family and some years I would love to have someone else do the cooking and cleaning for me. People are turning to restaurants more and more and this year is no different. Not only can it be less expensive but you have the opportunity to sit back, relax and let someone else do the work. Being that's it's Thanksgiving, maybe it's time to give thanks to yourself. Make it easy, with little to no stress.......all you need to do is call and make your reservations [312-266-6691] today. Let ZED451 be your holiday inspiration. After all, it should feel like home.

Thanksgiving Hours:
Dining Room: Open from noon until 10pm
Lounge: Open until midnight (even if you're eating at home, join us later)

See you next week.

WHERE THE CHEF BECOMES YOUR SERVER

2008-10-24T09:44:00.000-07:00

The Kitchens of The Food Channel
Hot & Cool Trends from CultureWaves™

Posted by Cari Martens from neemee

By Cari Martens

You’ve got to admire restaurants that are trying new things. Like The Linkery in San Diego, with its no tipping policy. Or ZED451 in Chicago, which is doing all it can to increase interaction between hosts and guests. Here’s what’s different about it:

The cuisine is upscale grilling, and guests are invited at any time throughout the experience to help themselves to tables featuring seasonal soups, salads, artisan cheese and charcuterie (sausages, pâtés, and other processed meat foods). By selecting which foods to sample from the various offerings, when to sample them and how much, the guest is able to control the pace and portions of their dining experience.
There is a fixed price that is intended to inspire experimentation and discovery. “The beauty of our menu is that there is no risk,” says Steve Byrne, Director of Culinary Operations. “You can try something new like antelope or wild boar sausage and if you like it, have more. If not, move on.”
Instead of servers and runners, dishes are delivered tableside by the chefs who created them.
The staff at ZED451 is trained to serve as a concierge by helping customers make reservations at other restaurants, lounges and bars following their meal.
ZED451 makes a shuttle available to pick up and return guests to their hotels or take them to their next destination.

The whole idea is to move interactivity among hosts and guests to the forefront, making it feel more like you are attending a party in someone’s home rather than dining in a restaurant (assuming you can ignore the check at the end!).

Personal interaction is a trend we see staying for the long haul. ZED451 must, too – they are investing in a new location in Boca Raton, in the Mizner Park Cultural Arts Center.

CLARIFY THE CONFUSION

2008-10-10T10:57:00.000-07:00

Indulge in modern, upscale grilling in a stylish, dining-in-the-round environment, featuring fire-grilled steaks, ribs, fish, game and poultry, served alongside comfort food Market Sides. Our Harvest Tables, laden with housemade soups, inspired salads, artisan cheeses, breads and charcuterie, our decadent desserts and our fresh, seasonal cocktails from the Liquid Market menu will give you an unforgettable experience in discovery, experimentation and abundance.

This is how we like to describe ZED451. Below is a recent article featured in this month's Chain Leader magazine that helps clarify the confusion behind this whole Brazilian Churrascaria (which we are not).

ZED451's World View: ZED451 evolves from Brazilian churrascaria into an international steakhouse focusing on the guest experience.
By Maya Norris, Managing Editor -- Chain Leader, 10/1/2008

INTERIORS OF ZED451
Although ZED debuted in 2007 in Downers Grove and Schaumburg, Ill., the Chicago unit, which opened in April, features the prototype the company will use as it expands. The modern, rustic decor includes hickory and walnut floors, a circular fire pit, wood slats on the ceiling and floor-to-ceiling windows.

ZED451 has broken away from its Brazilian Churrascaria roots in favor of a concept that focuses on international flavors and guest-focused hospitality. The three-unit steakhouse chain hopes the makeover will position it for national expansion.

In 2005, Emeryville, Calif.-based Tavistock Restaurants bought Sal & Carvao, a Brazilian steakhouse with three units in Illinois. But it soon realized the red-meat focus and basic salad bar didn't appeal to women and triggered a veto vote. In addition, the segment was becoming crowded with competitors such as Brazzaz and Texas de Brazil. So Tavistock spent two-and-a-half years redeveloping the concept into an international, upscale steakhouse.

STYLE AND SUBSTANCE
ZED451 debuted in June 2007 at the Schaumburg and Downers Grove, Ill., stores and in April at the Chicago unit. The only element the company kept from Sal & Carvao was the prix-fixe menu and service style. For $49, guests receive unlimited portions of meat, fish and poultry cooked over a fire pit as well as items from the salad bar, which ZED calls the Harvest Table.
Instead of servers dressed in gaucho outfits, chefs clad in chefs' whites now present and carve the proteins tableside.

The menu now features global flavors and has been expanded to include poultry and fish. Popular items include Citrus Salmon, Buttermilk Marinated Bottom Sirloin and Mediterranean Chicken Breast. The Harvest Table features seasonal soups, breads, artisanal cheeses, charcuterie, spreads and side dishes such as Steamed Baby Bok Choy with a sweet orange and chili glaze. Guests can order the salad bar only for $26.

"It's a superior guest experience," says COO Daniel Harf. "They get to control the pace and the portion. It's that unlimited sampling. That sense of adventure."

GUEST FOCUS
Unlike the previous design, which had only a dining room, the new prototype breaks up the space to give guests different dining experiences. For those dining with a big group, the restaurants have communal tables and couches on the rooftop patio. Guests who prefer a more intimate experience may hang out at the cabanas on the patio, circular banquettes or smaller dining tables. For an interactive experience, customers can dine at the chef's counter to talk with the chefs as they cook the food or at the wine bar to learn more about the 75 to 95 varietals on ZED's global wine list and watch the bartenders make ZED's seasonal specialty cocktails.

ZED seeks to enhance the guest experience before and after the meal, too. The staff is trained to act as a concierge by helping customers make reservations at other restaurants, lounges and bars following their meals. The company has a shuttle bus wrapped in ZED advertising to pick up and return guests to their hotels or take them to their next destination.

TRAVEL PLANS
The next step in ZED's evolution is expansion. ZED is looking for urban areas that have locals, businesspeople and tourists. It will open in Boca Raton, Fla., in 2008, Orlando and Scottsdale, Ariz., in 2009, and Boston in 2010. The company expects at least 30 units nationwide in five years.

WHAT ARE YOU DOING FOR THE HOLIDAYS?

2008-09-26T10:08:00.000-07:00

In a recent conversation with Gina Cresap, Event Sales Manager in Downtown Chicago, we spoke about the upcoming holiday season. In some ways it seems so far off, in other ways it seems right around the corner. Companies are being more and more creative in how they choose to reward their employees, and the holidays are a perfect time of year to show that appreciation.

Top 10 Things to Know When Planning Your Event:

1. Friday goes first. Be creative and think of other days or times you'd be willing to celebrate and plan your event. Weekdays make a great escape from the office and people have something exciting to think about.

2. We have a ZED SHUTTLE. We can pick you up at your office or hotel, and take you back after your experience. This is complimentary with any private event so take advantage of this great offer. It's a huge bonus as no one needs to drive after a handful of those specialty cocktails.

3. New.
We weren't open last year, so being the newest spot in town, we can showcase a new venue to your team, your clients and to your company. What a great way to stay in the know!

4. Fixed pricing.
Dinner is $55 per person and you receive an extraordinary amount of meat, poultry, fish, all you can eat Harvest Tables - the list is endless. Everyone gets to eat as much as they want and no one goes home hungry! It's nice that there is no limit to what your guests can eat. Most places have a preset two or three-course meal and you don't get to choose what you're eating. This way, everyone gets some of everything. And plus, food creates conversation and this is why you're here.

5. Decreased budget?
Not a problem. We can create a reception style event in one of our many spaces throughout the restaurant with passed hors d'oeuvres or cocktails. We will make it feel just as special by creating signature cocktails (for example: Red Apple Sangria, various muddled juices are used and much, much more) specific to your event or to your company. You still have the opportunity to interact with the chefs and bartenders with this type of event, so you will still get the same kind of service no matter where you sit. It's a great way to experience ZED451 in a whole new way.

6. Choices.
If you're doing a seated dinner, you can use the full, private dining room on the second floor (Fireside Room) and you have the opportunity to use the adjoining Mezzanine for a cocktail reception beforehand. There are a variety of rooms that can be configured in unique ways according to the size or focus of your event. For example, if you want to do something different other than sit for a long dinner, we can host you in a separate space to do a gift exchange or dessert reception. We will help you think outside the box.

7. Think outside the calendar.
Plan for the week before or after the holidays and you'll get the same great event. Food and beverage minimums are reduced during January and February and you're sure to get the same great food and service as you would in December. In addition, you're not competing with anyone else for specific times and dates. In fact, this year Thanksgiving falls during the last week of November so there are fewer weekends between the holidays to reserve. Pick a date in January and give your team something to look forward to.

8. Customization.
We work with you to customize an hors d'oeuvre, cocktail or dessert menu (or a combination of all three). If you want cocktails to match your logo, we can certainly make something unique and special for you at no additional fee. We can be creative and use your company colors and name a cocktail specific for you and your menu.

9. Service.
Our Event Sales Managers, Gina and Rhonda will be assist you through the entire process of booking your event. They offer very personal service and will walk you through every step, making you look good. They'll greet you the day of the event to ensure everything that has been discussed is executed as planned. Many places will book your event and then pass you off to the chef (if you're lucky) to choose a few items from the menu. Gina and Rhonda are exceptional at this and they'll help tailor your event that will exceed your expectations (and then some).

10. Variety.
ZED451 has 18,000 square feet of usable space.
The Clark Street Room (seats up to 35 guests) and The Crescent Room (semi-private and can seat up to 25 people; or for a cocktail reception up to 75 people) are great spots for downstairs. There is an option to use the Main Dining Room (with the full, walnut and slate Harvest Tables, wine bar, chef counter-- the entire space seats 225 people or for a reception style, we can hold up to 350). The Roof Top (this is being covered for the winter months and has a cozy fireplace) will be usable for cocktail receptions (up to 100 guests). For larger parties, there is an option for a full buy-out (which seats up to about 400 people, and reception style holds up to 800) --- all of the rooms are included as well as the main bar (451 Bar) the roof top lounge and the complimentary ZED451 Shuttle.

Upstairs, there are a few options. The fully private Fireside Room (seats up to 70 people, or cocktail reception up to 100) is available by itself or with the use of the adjoining Mezzanine (seats additional 45 people, or cocktail reception up to 75 people).

Have you made your holiday plans yet? If not, I think it's time. Call Gina and Rhonda to see what days are still available. Clearly ZED451 is the place to be.

WHAT THEY'RE SAYING: NOW IN CHICAGO JULY '08

2008-07-17T17:49:00.000-07:00

I first learned of Zed451 from a friend who was in Chicago on business. She raved about the dining experience and how the food was spectacular and the ambiance magnificent. But through recent discoveries, I have learned that there is much more to this new Chicago Hot Spot.

THE ZED 451 LOUNGE
My second experience with ZED451 in Downtown Chicago was last Saturday night, as I went to check out the night time scene. Upon our arrival there was a medium size line that was moving uber-slow. Anyone who knows me, knows that I am not one for lines and my patience was wearing thin. So I decided to bypass the queue and head into the main lounge area; seems everyone was waiting to go to the rooftop lounge.

The main lounge is chic, hip, diverse (age and culture), and full of Chicago’s “finest” patrons. As a Chicagoan you also know that you pay for this kind of atmosphere, drinks were $11 a pop! Well worth it, however as this River North spot was the place to be that night. While the lounge was satisfying our social needs, we were eager to check out the rooftop. As luck would have it, we met one of the Managers who was happy to feed our curiosity.

THE ZED 451 ROOFTOP
The Zed451 Rooftop was hot, as in "The hot new Chicago rooftop lounge!" This rustic haven drew out a plethora of fashionable urbanites, and the atmosphere created a cool, even vibe. Although the view is mediocre, the décor makes this is a great Chicago rooftop lounge to impress a first date, or just a place to hit when the weather is right.

THE ZED 451 RESTAURANT
Last night, my girlfriend took me to Zed 451 for my birthday. We had an early reservation so much of the staff was free to court us to our table and prepare us for what they call a “dining experience,” seems to be their tagline. Zed 451 pays attention to detail, as the tables surround the focus of the dining experience and the food. Much like a Brazilian steak house, Zed451 offers tiers of fare; first, the harvest; a huge variety of creative beginnings to get your palette ready for the second tier, the meat course. We put a river stone on the outside of the table and chefs jaunt over to brag about their unique creation. Zed 451 is big into seasonings, marinating and stylish cooking methods.

While you are digging in, visitors come by to drop of biscuits, vegetables, potatoes, drinks, etc., making it truly a dining experience, as they so boldly declare. While the food was fantastic, it was the visitors that made the experience. They wanted to make our time at ZED451 memorable and were curious to learn of our favorite menu items to see if we wanted to try something else, etc. The head chef even escorted my girlfriend to the restroom. Needless to say, we had the dining experience they wanted us to have!

IN A NUTSHELL
Go to Zed 451 for drinks, social, dining; anything, just go.