South Florida is known for its extensive eating options — everything from ethnic eateries to lovely locations, from opulent extravaganzas to mom and pop places. But we've found three unique restaurants that for one reason or another make dining a little different. Sure, you say, there's nothing new under the sun. And of course you are right. But these three spots rethink the same old, same old. If you can't visit these spots yourself, we bring you a sample of their recipes so you can enjoy a taste of them at home.
Those at ZED451 set out "to create something truly unique," according to Daniel Harf, chief brand officer for Tavistock Restaurants, which developed the concept. Although the restaurant incorporates some aspects of locally popular Brazilian steakhouses, Harf says, "We've taken the whole dining-out experience and looked at it differently."
To understand, he says, think of a party at your own home. You invite your friends into your kitchen where you have some favorite music you've recorded in the background. You pour a drink, have a few bits of charcuterie on the counter along with some choices of cheese that you offer as you toss a few interesting salads. Guests relax and help themselves.
Then you move into the yard where you light the grill and cook a few steaks and perhaps some fresh-caught fish. Guests taste a bit of this and a little of that.
Now translate that experience into a restaurant, and you have ZED451, Harf says. The Harvest Tables replicate what you might serve your guests in your kitchen. Here you help yourself from charcuterie, cheeses and small platters of interesting salads. The platters hold about four servings of salads that are frequently replenished to look fresh and new.
Options might include Spicy Fruit Salad; wedges of Bibb lettuce; and wild rice and pumpkin seed salad with orange and cranberry dressing. Comfort food sits alongside what Harf describes as more "edgy" options.
You won't see a chafing dish or sea of ice anywhere on these buffet tables. The cold food is kept cool on refrigerated slabs of marble, and the hot foods such as soups are in homey La Cocotte casseroles set on induction burners covered with smooth black stones.
You'll also see river stones on your table. A dish of them. When you are ready for your entree, place one by your plate. That's the signal for a chef complete with toque to stop by your table to offer you a taste of what he's carrying on a sword-like skewer or small platter.
People love it when the chef finds time to come into the dining room and talk to them, Harf says. At ZED451, the chef not only stops to talk but to discuss and carve a selection of entree.
"You decide if you'd like to sample it or not," Harf says (small tongs at your place setting let you help yourself from his platter or skewer).
The dish might be 35-day-aged Greg Norman Australian Wagyu that is cooked and sliced to order, braised short ribs served with creamy horseradish sauce or tempura-battered mahi mahi in orange glaze served with mango salsa. Each evening there are 15 entrees from which to choose, says Steve Byrne, director of culinary operations. Another part of the concept: Your meal is prix fixe ($33 for the Harvest Tables; $55 for Harvest Tables plus entrees; dessert ordered from a menu is additional).
Spicy Fruit Salad at Zed451 in Boca Raton
(Michael Laughlin, Sun Sentinel / February 25, 2009)
• 1 1 / 3 cups (1 / 2-inch) cubes seedless watermelon
• 1 cup (1 / 2-inch) cubes fresh pineapple
• 1 1 / 3 cups (1 / 2-inch) cubes mangoes
• 1 1 / 2 cups (1 / 2-inch) cubes peeled seedless cucumber
• 3 tablespoons fresh lime juice
• 1 teaspoon crushed dried red pepper flakes
• 1 / 2 teaspoon Kosher salt
• 4 teaspoons fine julienned fresh mint, for garnish
Combine watermelon, pineapple, mangoes, cucumbers, lime juice, pepper flakes and salt; let sit at room temperature 30 minutes. Place in 4 bowls and garnish with mint. Serve immediately. Makes 4 servings.
Per serving: 80 calories, no fat, no cholesterol, 21 grams carbohydrates, 2 grams total fiber, 16 grams total sugars, 18 grams net
carbs, 1 gram protein, 149 milligrams sodium.Cheddar Buttermilk Biscuits at Zed451 in Boca Raton
(Michael Laughlin, Sun Sentinel / February 25, 2009)
ZED451 Buttermilk and Cheddar Biscuits.
Unlike a traditional biscuit, these are very tender. Be sure to let them sit a few minutes out of the oven before removing them from the pan or they will crumble.
• 3 / 4 cup sugar
• 2 teaspoons kosher salt
• 6 tablespoons shortening (such as Crisco)
• 1 egg
• 1 (8-ounce) package shredded cheddar cheese (1 cup)
• 1 1 / 2 cups buttermilk
• 1 tablespoon chopped fresh chives
• 1 3 / 4 cups flour
• 3 / 4 cup pastry flour
• 2 tablespoons cup baking powder
Generously grease 52 mini muffin cups or 26 regular muffin cups. Preheat oven to 425 degrees. In an electric mixer with paddle attachment, combine sugar, salt and shortening on medium speed 5 minutes until creamy, scraping down side of bowl as necessary. Add egg and beat 3 minutes, scraping down side of bowl as necessary. Add cheddar cheese and blend 3 minutes, scraping down side of bowl as necessary. Add buttermilk and chives and beat on low speed 2 minutes. Meanwhile, sift or whisk together the flours and baking powder. Turn mixer to lowest speed and add flour mixture; beat 2 minutes. Raise speed to medium low and beat 2 minutes. Raise speed to medium and beat 2 minutes. Use batter to fill prepared pans. Bake mini pans about 15 minutes; regular pans about 25 minutes until golden and set. Let sit 3 minutes before removing from pan. Makes about 52 mini biscuits; 26 regular biscuits.
Per mini biscuit: 67 calories, 41 percent calories from fat, 3 grams total fat, 1 gram saturated fat, 9 milligrams cholesterol, 8 grams carbohydrates, .1 gram total fiber, 3 grams total sugars, 8 grams net carbs, 2 grams protein, 174 milligrams sodium. Per regular biscuit: 134 calories, 41 percent calories from fat, 6 grams total fat, 5 grams saturated fat, 17 milligrams cholesterol, 16 grams carbohydrates, .1 gram total fiber, 7 grams total sugars, 15 grams net carbs, 4 grams protein, 348 milligrams sodium.
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