ZED451: BLOGGING IN BOCA

Parisian Blackberry

2011-04-27T07:22:00.001-07:00

INGREDIENTS

1 oz Belvedere

5 Fresh Blackberries

1/2 oz Lemon Juice, Fresh Squeezed

1/2 oz St. Germain

Splash Sprite

1 1/2 oz Simple Syrup

Muddle 4 blackberries with simple syrup. Add vodka, lemon juice and St. Germain. Shake 4 – 6 times. Pour over ice in a rocks glass. Add a splash of Sprite. Garnish with one skewered blackberry.

Enjoy!

Life is Great: Celebrate Moms on Sunday May 8th

2011-04-26T08:37:00.000-07:00

BOCA RATON, FLORIDA – ZED451, Boca’s award-winning unconventional steak house, celebrates Mother’s Day with a complimentary Bellini for all moms. Treat mom to one of South Florida’s most unique and treasured dining experiences.

ZED451 will be open for Brunch on Mother’s Day (May 8th) from 11:30 a.m. – 3 p.m., with dinner starting at 4 p.m. ZED451 will offer each mom a complimentary Bellini.

The unlimited brunch menu, priced at $24 per person, will include signature dishes such as Buffalo Basted Chicken over a Homemade Waffle, Tomato Basil Frittatas, Crab Cake Eggs Benedict, and Panettone French Toast. You can also indulge in Maple Cajun Bacon, Duck Hash Browns, or Vanilla Bean Oatmeal. Assorted meat selections served tableside include Hardwood Grilled Wild Salmon with citrus zest, Spit Roasted Leg of Lamb, Curry Lime Red Snapper and Rotisserie Wagyu Buttermilk Sirloin with rosemary seasoning. Specialty coffees, teas, and fresh-squeezed juices are also included.

The full ZED Menu Experience ($44 per person), served from grill to table by the chef, includes daily creations of the freshest meats, poultry, game and seafood; along with a generous Spring Harvest Table presenting over eighteen salads and composed vegetables, a charcuterie display, artisan cheeses, breads and house made spreads. This season’s selections include roasted pineapple Madagascar, sautéed wild mushrooms, chickpea and sun dried tomato salad, spicy long bean salad, broccoli rabe and grilled asparagus.

Decadent desserts – large enough to serve up to three - are made in-house by renowned Pastry Chef Kate Milashus, and include the popular S’more Pie ($15) with sour cherry filling, rich chocolate ganache, cheesecake ice cream, maraschino cherries, toasted coconut, shaved chocolate & pecans; and Banana Cream Pie ($12) with caramelized bananas and crunchy brittle served with a milk chocolate guiness ice cream.

ZED451 is open seven days a week for dinner starting at 4:30 p.m., Saturday brunch from 10 a.m. to 2 p.m. and Sunday brunch starting at 11:30 a.m. Complimentary valet parking is available. For more information or to make reservations, call (561) 3-ZED451 or visit www.ZED451.com <http://www.ZED451.com> .

The Perfect Drink for Spring

2011-03-21T07:27:00.000-07:00

Kiwi Basil

1 1/4 oz Hendrick’s Gin
1/2 oz Cointreau
1/2 oz Homemade Sour Mix
Kiwi, fresh sliced 1 each
1/2 oz Simple Syrup
1 1/2 Basil Leaf, torn

Gently muddle kiwi and torn basil with simple syrup. Add
Hendrick’s Gin and Cointreau and ice and shake 4 times
(so as to not bruise the basil). Strain into footed martini
glass. The martini should have small bits of basil should
be floating throughout the martini.

Enjoy!

Love & Chocolate

2011-02-08T06:42:00.000-08:00

V a l e n t i n e ’ s D a y

By Jan Norris

Who knows when chocolate began to be associated with Saint Valentine’s Day? The history of that marriage is vague. Suffice it to say that today it’s the chocolatiers’ biggest day of the year, and heart-shaped boxes and fancy red-beribboned packages of the dark sweet stuff will fly off the shelves.
Chefs and others are getting creative with chocolate for Feb. 14 — it’s not just the candy makers. Check out these ideas for chocolate treats.

The bartenders at Zed451 in Boca Raton will be pouring the Chocolate Kiss — a drink worthy of any chocoholic. A mix of Godiva Chocolate vodka, Godiva Chocolate liqueur, Bailey’s Irish Cream and a scoop of Chocolate Guinness Ice Cream, this is the ultimate fix for a chocolate craving in liquid form.

Read more

Opening Our Doors to Brunch on Saturday

2011-01-28T08:24:00.000-08:00

ZED451, Boca’s unconventional steak house, will open for Brunch on Saturdays from 10 a.m. – 2 p.m. with the same popular offerings they are known for offering on Sundays. The expansive menu, priced at $24 per person. Weekend Brunch Mimosas are be specially priced at $3.

Guests will enjoy signature dishes such as Buffalo Basted Chicken over a Homemade Waffle, Tomato Basil Frittatas, Crab Cake Eggs Benedict, and Panettone French Toast. You can also indulge by adding Cajun Bacon, Duck Hash Browns, or Vanilla Bean Oatmeal to any of your entrees. Assorted meat selections served tableside include Fresh Turkey Grill and Buttermilk Ranch Bottom Sirloin as well as a variety of other items. Specialty coffees, teas, and fresh-squeezed juices are also included.

ZED451’s diners are encouraged to visit the bountiful Harvest Tables, laden with a selection of seasonal fresh fruits, charcuterie, artisan breads and composed salads. House made pastries created by renowned Pastry Chef, Kate Milashus, complete the Brunch leaving one wanting for nothing.

Those needing an extra kick can complement their meal with ZED’s seasonally inspired Liquid Market cocktails. ZED451 uses house-infused spirits, and fresh ingredients served to perfection. An international wine list - with options by the glass, flight or bottle – is also available.

Reserve now to enjoy a one-of-a-kind culinary experience at the area’s most celebrated and extensive Weekend Brunches. Complimentary valet parking is available. For more information or to make reservations, please call (561) 3-ZED451 or visit www.ZED451.com.

Holiday Decorations Tips by Roxy-NBC 6

2010-12-27T11:16:00.000-08:00

Click Here

Chef Luis's-Favorite Holiday Dishes

2010-12-07T11:16:00.000-08:00

Looking for some new ideas for this Holiday Season to spice up your kitchen? ZED451's Chef Luis has shared some of this favorite recipes to make this Holiday Season special.

Red Wine Poached Pears with blue cheese crumbles and Candied Pecans.
SENSITIVITY: Only use firm pears, never ripe.

INGREDIENTS

Seasonal pears-8 each
Red wine-3 cups
Sugar-2.5 cups
Star anise whole-1/3 cup
Cinnamon sticks-2 each
Apple juice-21/2 cups
Cider vinegar-1/3 cup
Cloves, whole-1tsp
Blue cheese crumbles-¼ cup
Candied pecans-¼ cup

PROCEDURE:

Place the red wine, sugar, apple juice, vinegar, star anise, cloves and cinnamon into the roundaeu and bring to the boil.
Once at a boil reduce t a simmer and add the pears.
Cook on the light simmer for 45 minutes or until tender (not falling apart).
Remove the pears from the cooking liquor and place onto a clean sheet pan; place the sheet pan into the walk-in to cool.
When cool, place into a plastic storage container, cover with a tight fitting lid, label should have date, time, chef’s initials and product name. Store under refrigeration

Mexican Fruit Punch-perfect reminder of his grandmother's home in Mexico.

25 tejocotes (Mexican Fruit) Optional
15 yellow guavas (fresh, but frozen raw are good too)
1 cup of Golden Raisins (regular raisins are good too)
2 cups of Dry Prunes (Optional)
¼ Cup Tamarind (if using whole, must peel)
6 logs of Sugar Cane (cut into pencil size sticks)
4 Yellow or Green Apples (cut into large cubes, peel on)
6 Cinnamon Sticks
2 ½ Cups of Sugar
2 Gallons of Water
¼ Cup Dry Hibiscus Flowers

Wash and cut the fruits, add them to the water and mix in the sugar.
Bring to a boil and reduce heat to a simmer for 1 hour.
Serve Hot, with a little bit of fruit on each cup.

Thanksgiving, Plan B: Relax, dine out or take out

2010-11-17T12:42:00.000-08:00

ZED451, at 201 Plaza Real in Boca Raton’s Mizner Park, is serving a Thanksgiving Day menu in addition to its popular fire-roasted meats. Also offered: the “Everything But the Turkey” Thanksgiving take-out menu.

This includes ready-to- serve portions (to serve 10 to 12) of smoked gouda mashed potatoes, spiced sweet potato mash, corn bread and sausage stuff- ing, among other dishes, all which will be ready for pick up the day before Thanksgiving between 11 a.m. and 9 p.m. For order forms that can be faxed or e-mailed, visit www.zed451.com or call (561) 393-3451.

*Article found on page 5 of the Food Section in the Palm Beach Post. click here for more information on The Palm Beach Post.

Downtown Boca Once Again Becomes Finstown This Sunday, September 19th At Mizner Park

2010-09-16T13:00:00.000-07:00

BOCA RATON, FL (September 16, 2010) – Following a victorious first Fins’ South Florida’s Biggest Away Game Party at Mizner Park last week during the Dolphins’ season opener, Finatics of all ages and their families, friends and colleagues are once again invited to come out to enjoy the free festivities and unique fan experiences during the team’s second Away Game Party this Sunday, September 19th. The fun begins at 12 Noon at the “50 yard line” of Mizner Park (at the Grand Center Fountain area) until the final seconds of the Dolphins’ game against the Minnesota Vikings.

This week’s festivities will include autograph signing and photos with Dolphins alumni Louis Oliver and Troy Drayton and performances and meet-and-greets by Dolphins Cheerleaders. Sharing the aqua and orange stage with alumni and cheerleaders will be TD the mascot and Fins Force who will get Dolphin Fans, from young to old, revved up for the big game, while live music, stilt walkers, power skippers and a “live” bronze” football player keep the energy going throughout the day.

The pre-game Pep Rally starts at 12 Noon with chances to win one of 15 Dolphins home game Family Four Packs. The youngest fans can play at the Dolphins’ Bounce House, while both young and older can test their skills at the Dolphins Football Toss. Come game time, all can enjoy watching the game on 52” flat screen televisions in special tented areas set up with cooling fans at participating restaurants, many of which are offering special menus and drink discounts.

New youth-oriented activities to follow the Pep Rally this week will include:

A junior football clinic coached by Dolphins alumni Lamar Thomas, James McKnight, and Ed Perry featuring offensive and defensive drills including hurdles, knock-away dummies, ladders and halfback pads just like the Dolphins players.
A Cheerleading clinic for youth aspiring to become a Dolphins Cheerleader one day who want to learn some great moves, tips and routines.

Throughout the event, there will be trivia and interactive games, including “Win It In A Minute” type activities and contests during which participants can win a variety of prizes. These include Dolphins home game tickets, an autographed Jersey, autographed helmet and football, year-long subscription to Dolphin Digest and more.

For more information on Downtown Boca’s South Florida’s Biggest Away Game Party this Sunday, visit www.downtownboca.org where visitors can also sign up for Facebook and Twitter to receive all Downtown Boca news.

Chef Luis Cooks Up Herb Crusted Brick Chicken on NBC6

2010-08-27T13:49:00.000-07:00

Here is the Recipe:
ZED451_HerbCrustedBrickChicken

New Times: New Menu at Zed451

2010-08-06T09:41:00.000-07:00

Boca Raton's ZED451 has taken the concept of "American Churrasco" and ran with it. That's great for folks looking to sample widely from an array of steaks, pasta, salads, and more. But for those looking for a slightly lighter, smaller package, Zed is introducing a new a la carte small plates menu. Choose from hearty dishes like fire-grilled ribeye with balsamic glazed onions ($14), Asian pork belly in five-spice hoisin sauce ($10), citrus dusted salmon ($12), rosemary seasoned double-cut lamb chops ($19), and more. And if you still want to go the churrasco route, it's priced at $44 per person.

Source

ZED451 Named Best of Boca

2010-07-15T06:27:00.000-07:00

In Boca Raton Magazine's Annual Best of Boca and Beyond Issue, the Mussels at ZED451 were names on of the "Appetizers we Love." They said: "Mussels in steamed broth at Zed 451 in Mizner Park receive a thumbs-up (we love that sassy little bar menu)..."

One of the judges for the annual awards also commented, “Zed 451 [at Mizner Park] has the absolute best mussels in town!”

It only gets better, every Monday - Saturday from 4:30 p.m. - 7:30 p.m. and again from 9:30 p.m to Close, plus all day on Sunday -- all appetizer and drinks (including the mussels) are half-price! You can't find a better deal than that. Visit www.facebook.com/zed451boca for more information.

New Times: Zed451 Steps Up Its Game

2010-07-13T14:01:00.000-07:00

By Eric Barton
Thursday, July 15, 2010

Usually when we bash a restaurant, as we did with a review of Zed451 in November 2008, the place fades into restaurant obscurity and eventually quietly closes. It's not that restaurant critics have a crystal ball — it's just that bad restaurants tend to die early deaths. Not so with Zed, which took its early lumps as lessons.

First off, this churrasquería-style restaurant lowered its prices: The salad-bar-only option dropped from $33 to $22, and the full meat parade went from $59 to $44. Brunch on Sundays is a downright steal at $24, which includes breakfast fare on the salad bar, the churrasquería meats, and a dessert station. For those not interested in the roving meats, Zed added a new à la carte menu.

The restaurant also solved the issue of bland offerings, and now the "harvest table" includes creative and flavorful dishes like spiced Fuji apple salad, watermelon with feta, mini-bruscetta-stuffed tomatoes with balsamic reduction, and a radically creamy and spicy tomato soup with garlic-crusted croutons. The offerings were enough to keep two vegetarians in our group busy long after the meat eaters quit. And there's plenty to sample when it comes to the meat: The roving chefs doling out slices of skewered meat serve such gems as New Zealand red deer meat with a red wine reduction, braised Asian pork belly, Moroccan chicken, and a bottom sirloin marinated for four days in herbed buttermilk. If you haven't quit after all that, go for the s'more pie, a tart of graham cracker with a roasted marshmallow center, a bittersweet chocolate ganache, a sour cherry compote, and two kinds of ice cream.

Yeah, Zed451 fixed its problems, and we're glad it listened.

Source: http://www.browardpalmbeach.com/2010-07-15/dining/zed451-steps-up-its-game

ZED451 – The Art of a La Carte

2010-07-06T12:52:00.000-07:00

ZED451 introduces a new savory Small Plates Menu and a la carte selections in addition to its American Churrasco menu. New additions give guests the chance to try ZED offerings in smaller portions.

The new Small Plates choices range from a fire-grilled Ribeye with balsamic glazed onions ($14) to an Asian Pork Belly in five-spice hoisin sauce ($10). For those who prefer fish, Chef’s selections include seared Rare Ahi Tuna with miso soy vinaigrette ($12) or citrus dusted Salmon ($12). New a la carte selections include citrus rosemary seasoned Double-cut Lamb Chops ($19), Grilled Prawns and Diver Scallops with a house made basil oil and summer ratatouille ($15) and the acclaimed ZED Kobe Burger ($14).

“We listened to our guests,” explained Chef Steve Byrne, director of culinary operations. “ZED51 offers a truly unique culinary experience, and now with a la carte options, people will have more reasons to visit.”

The restaurant will continue to serve its award winning American Churrasco experience in addition to the new items. Billed as the ultimate ZED experience, the unlimited menu includes up to sixteen daily creations of meats, fish, poultry and game served tableside by the Chefs who prepare them.

The American Churassco experience includes the abundant Summer Harvest Tables, laden with a selection of seasonal fresh fruits, charcuterie, artisan breads and composed salads. The full American Churrasco menu is $44 per person, or guests can opt for the Summer Harvest Tables alone for $22 per person. House made desserts created by renowned Pastry Chef, Kate Milashus, include Mango Crème Brulee ($10) and Butterscotch Bread Pudding ($10).

ZED451 is open seven days a week for dinner starting at 4 p.m., and Sunday brunch starting at 11 a.m. Complimentary valet parking is available. For more information or to make reservations, please call (561) 3-ZED451 or visit www.ZED451.com.

Chef Luis Aguilar on NBC6 - Miami

2010-04-08T07:14:00.000-07:00

ZED451 Executive Chef, Luis Aguilar, stopped by NBC6 and demonstrated how to prepare ZED451's mouth-watering Buttermilk Marinated Bottom Sirloin and a new twist on Grilled Vegetables.

2010-03-03T11:57:00.000-08:00

Grey Goose Martini Up - 1/2 Price
Johnny Walker Red On the Rocks - 1/2 Price
Jack and Coke - 1/2 Price

You name it, it's half price at ZED451! Monday to Friday from 4:30pm - 7:30pm and then again from 9:00pm to Close.

We're redefining the Boca Happy Hour Scene with a deal that can't be beat! Join us today!

*Liquid Market Cocktail Excluded, other restrictions may apply.

2010-02-10T07:47:00.000-08:00

Did you see our own Chef Bobby Laggan on CBS12 this weekend? He was cookin' up everyone's favorite, Buttermilk Marinated Bottom Sirloin. Feel free to try this at home, or come down to ZED451 at Mizner Park and Chef Bobby will cook it for you!

Chef Bobby Cooks at Bloomingdales

2010-01-27T12:07:00.000-08:00

ZED451 Executive Chef, Bobby Laggan, participated in a cooking demonstration at Bloomingdale's at the Town Center Mall. If you missed it, stop by to try some of Chef Bobby's cooking.

BEST OF....

2009-12-24T15:08:00.000-08:00

BEST NEW RESTAURANT (CHAIN).....ZED451

A stunner of a concept (see Best Concept), a stunner in design (see Best Design) and a stunner of a meal, all rolled into one. This restaurant gets just about everything right, from its inventive cocktail menu to spot-on service to all-you-can-eat servings of some of the tastiest and most eclectic food in town. ZED is a small chain — its other locations are in Chicago and Boston (opening soon) — but we’re ever so grateful it’s found its way to Boca Raton.

Thanks Charles Passy, this is sure to be a great Holiday Season.

Wonderful review!

2009-10-30T09:09:00.000-07:00

Enjoy bold – and bountiful – Brazilian at Zed451

By Charles Passy | Dining | October 30, 2009

At Zed451, in Boca Raton's Mizner Park, visitors are in for a complete dining experience, including seasonal cocktails, a large salad spread and chef-driven main-course offerings.

By now, the Brazilian concept of the churrascaria — a restaurant that serves an all-you-can-eat feast of meats sliced tableside by strolling gauchos — is common to most Americans. Here in South Florida, a number of good ones have come and gone, with Gol! in Delray Beach remaining a solid survivor.

But at this point, what the concept really begs is a degree of reinterpretation, a churrascaria that thinks outside the gorgefest box of such churrascaria staples as rump roast and giant stalks of asparagus.
Zed451 is such a restaurant. And it’s a winner in every possible way.

For starters, this Boca Raton eatery, run by a California-based operator (Tavistock) with a keen feel for dining trends, matches a bold concept with a bold design.

Situated at the southern end of Mizner Park in the gargantuan space formerly belonging to the International Museum of Cartoon Art, the restaurant has a sleek, modern feel. It’s not so much a dining room as a series of spaces for eating and meeting — slightly dark, plenty cozy (I love the throw pillows) and altogether inviting. Clever details abound, from the walls of wine bottles to the centerpiece of a “water room” with a small table-level “pond.” And natural elements — wood and stone — lend Zed451 an organic feel, too: Call it green chic.

As for the restaurant’s convoluted name, it’s meant to symbolize the complete dining experience — “451” refers to the temperature at which paper burns, meaning a fiery beginning; “Zed” refers to the last letter of the British alphabet, meaning a peaceful conclusion. Go figure.

Actually, the beginnings of my meals at Zed451 were more in a liquid vein. The restaurant has a solid and nicely varied wine list — with wine flights for those who want to sample a few selections — but it’s the cocktails that really stand out. Zed451 is one of a handful of local restaurants that truly understand the modern mixology trend in which drinks emphasize bold, unusual flavors and serve as a platform for inventiveness. As with the dining menu, cocktail selections change seasonally: The cranberry mojito ($12), a Thanksgiving-inspired tweak on the summer refresher, is a worthy pick of the moment. But one of the year-round offerings, the California Crush ($10), is a potent, all-season thirst-quencher — a sun-kissed concoction of vodka, lemons and oranges.

On to the main meal: As with most churrascarias, Zed’s menu is a study in brevity. For a single (and relatively reasonable) price of $39, you get to sample everything the restaurant has to offer, including the extensive soup, salad and charcuterie bars (dubbed the Harvest Tables) and the meats and other offerings served tableside (dubbed the Chef Selections). If you opt to go with the Harvest Tables alone — and, yes, you can easily make an immensely satisfying meal of what’s available — you’ll pay a mere $25.

Why is that such a deal? For starters, the spread is very much a spread — on any given night, you can work your way through 20 or so individually prepared salads, plus an equally impressive array of meats and cheeses, from salami to sopressata, gorgonzola to gouda. To top it off, there are two seasonal soup selections.

But it’s more about the quality: Zed451 makes an art of the salad, looking to deftly combine ingredients of the sweet and savory kinds and present them with an eye for color. Such salads as vegetable saffron cous cous (blended with black-eyed peas, roasted fennel, green onion and Belgian endive) or a sweet corn salad with a cilantro honey vinaigrette amount to imagination on a plate, tasting as good as they look. But some of the best offerings are also the simplest: Take a relatively humble plate of chili-rubbed slices of granny smith apples — a tart, spicy mouthful that almost had me rushing home to re-create the easy-to-assemble dish. Or roasted cauliflower with a toasted pecan vinaigrette — nutty and earthy all at once.

The same levels of inspiration go into the soups and charcuterie selections. A mushroom walnut bisque made me long for more of a chill in the air, so the hearty bowl of autumnal goodness could fulfill its ultimate promise. And sliced meats and cheeses are perhaps just that, but Zed451 serves them with an unmistakable visual panache — not to mention a wonderful assortment of inventive spreads (chipotle peanut butter, anyone?), roasted veggies and rustic breads.

Then, there’s the main meal of Chef Selections. Zed451 makes the point of emphasizing that these are truly chef-driven offerings, presented tableside by the actual chefs behind the dishes, rather than just grilled hunks of beef sliced willy-nilly. I’m not one to disagree with that point: When you taste a slice of four peppercorn-crusted prime New York strip, it’s like a whole steak au poivre in a single bite. Other meat selections, including a buttermilk-marinated cut of steak, similarly marry tenderness and explosive flavor.
But I’m also impressed at how the Chef Selections go beyond the usual meats. Fish is on tap — with some of the tastiest Ahi tuna I’ve had in a while, not to mention a brilliantly conceived dish of mahi mahi fried in a tempura batter (it sure beats ho-hum tempura shrimp). So is chicken — a fragrant Moroccan chicken, to be exact. Even sweet, sinfully fatty slices of Asian pork belly make it to your table.

Suffice it to say, you’ll meet your daily caloric requirements — and gleefully so — in about a hour’s worth of dining. And I’m not even mentioning some of the separately featured side dishes or desserts, including a bizarrely decadent S’more Pie, that are offered for an additional charge.

And yet, what’s key to the Zed451 experience is that you’re likely to linger for well more than an hour. This is the meal as a well-paced night on the town, full of opportunities for quiet conversation or celebration-stoked socializing (the restaurant is perfect for an “occasion” dinner). Servers recognize that fact from the start — waiters and strolling chefs aim to please at every turn, but keep the mood sophisticatedly informal. Not sure what glass of wine to order? Your waiter will let you try a couple of sips of anything on the house. Want to know what goes into a particular dish? Just ask the chef.

As I said, Zed451 is a winner in every possible way. One of Palm Beach County’s big-statement new restaurants also happens to be one of its very best. Go and indulge.

R E V I E W

Zed451

FOOD: A

SERVICE: A

ADDRESS: 201 Plaza Real (in Mizner Park), Boca Raton

TELEPHONE: (561) 393-3451

WEB SITE: zed451.com

PRICE RANGE: Moderate to expensive

HOURS: 5 to 10 p.m., Monday to Thursday; 5 to 11 p.m., Friday and Saturday; 5 to 9 p.m., Sunday. Sunday brunch is offered from 11:30 a.m. to 3 p.m. Bar stays open later every night.

CREDIT CARDS: MC, V,
AmEx, Disc

RESERVATIONS: yes

WHEELCHAIR ACCESS: Yes

WHAT THE GRADES

MEAN:
A — Excellent
B — Good
C — Average
D — Poor
F — Don’t bother

Unplugged!

2009-08-21T10:05:00.000-07:00

Join us tonight for Zed Unplugged, where we host Unplugged music, food, and drinks (starting at just $2!) from 6-9pm on the patio. What could be better??

Server Interview

2009-08-17T09:26:00.000-07:00

Meet Vince, one of our awesome servers who has been with us from the beginning!

How long have you with here at Zed451?
10 months… since the opening

What position did you start in?
Started as a server, now a trainer

What do you enjoy most about working here with us?
The connections that we are encouraged to make with our guests… no canned presentations!

What do you enjoy most about the unique guests at Zed?
I can be myself and have fun with our guests… the way I would with a friend in my home.

What is your all-time favorite dish that has been on the menu?
The Morrocan Chicken

What about a favorite current dish?
The Ancho BBQ Ribs… they are sweet and spicy and very tender

And your favorite cocktail?
Cucumber Strawberry Mojito… I explain how 10 Cane is made with virgin sugar cane and distilled like cognac. I then explain how well the rum blends with the fruit and vegetable for a fantastic and refreshing cocktail.

What are your most and least favorite parts of your job?
My favorite thing is management is awesome, very personable and the GM is easy to get along with. I would love for more people in the community to know how great we are as a restaurant.

Say "hello" to Vince next time you come in!

Summer Recipe

2009-07-21T11:54:00.000-07:00

Chef Bobby is excited to share with you the secret recipe for his Spicy Mango Slaw recipe for the summer! Following are the ingredients and the simple recipe, so try it out yourself, and let us know how it goes!)

TOOLS: Chef Knife, Mixing Bowl
Yield 2.5 quarts
Purpose: For a Hot Summer Day and A Barbecue!

Ingredients!
4 Mangoes, Julienne
2 cups Carrots, Julienne
2 cups Red Onions, Julienne
4 Jalapenos, Julienne
1 cup Fresh Lime Juice
1 tsp Cayenne Pepper
1 tbsp Kosher Salt
¼ cup Fresh Cilantro, Finely Chopped

Dressing:
1 cup Light Corn Syrup
2 tbsp Crushed Chili Flakes
1/3 cup Fresh Lime Juice

How do I make it?? Simple...

1. Gently toss all the ingredients together.

2. Serve the dressing on the side, serve immediately.

Wine Tasting!

2009-07-07T21:05:00.000-07:00

Cheerful group of people wine tasting with Greg Gauthier!

Chef Interview

2009-07-06T13:24:00.000-07:00

Here is a fun little blog about Chef Bobby! Enjoy:

Chef Blog

Being a Chef is something I have always wanted to do since I was little. I received my first chefs knife when I was eleven years old and still have it with me today. The first kitchen I ever worked in was on an Island in Lake Erie called Put-In-Bay this is where I fell in Love with cooking. It was really life changing because after this job I moved onto a culinary school in Providence, Rhode Island called Johnson and Wales University. There I received my associates degree in Applied Science, which was Culinary Arts, and continued on to achieve my Bachelors in Foodservice Entrepreneurship. I would have to say my greatest Mentor (mentors) are my parents, as they have always supported me in any decision I make. If it were not for them I would not be where I am Today. I grew up cooking all the time with my Mom and my Dad we always cooked and I always helped out because I loved it.

My overall philosophy of cooking is Simple yet Elegant Food driven by California Cuisine, and great wine. California Cuisine is fresh, seasonal, local paired with Great Wine there is nothing better. The Best Part of my career so far has been the accomplishments I have achieved, and the ongoing learning process in becoming even a more successful Chef. The worst part of my career so far maybe all the moving around which I have done over the past three years, but yet so very important in my life because of the great people you meet along the way. I love traveling and there is no where I would not want to go in this country but the sunny skies, palm trees, and oceans are the best places to live in my eyes. There is nothing like waking up every day in paradise.

I love cooking at home because it is much more relaxing, you’re really not on a timeline and you’re the one eating the food, so if something is not perfect which of course it always is.. It can just be much less stressful. My favorite thing to cook at home is a 16 to 18 ounce Strip Steak, with caramelized balsamic onions and mushrooms, a loaded baked potato (fresh bacon, scallions, butter, sour cream, cheddar cheese), grilled asparagus, nice fresh baguette toasted to perfection on the grill. Nothing like a summer day after going out on the Golf Course, to come home eat this meal and watch the sunset. This is a picture perfect day especially when your house is on the beach! This just made me hungry!

Summer ingredients I traditionally like not only in the summer but all year long are: Cherry’s, Apricots, Stone Fruit is the best on a hot summer day, Vegetables on the other hand are particularly not my favorite but I do love asparagus, spinach, and sweet corn. If I was not a Chef Honestly I would want to own and operate a Catamaran in Costa Rica, take tours and cruises around for tourists to enjoy while providing them with Fresh, seasonal, and local cuisine. So I guess I would still be a Chef who gets to Play with Knives, Fire, and Food all day long no one I know, unless you’re a CHEF! There really is nothing I could honestly think I would want to do, I love my Job and have a lot of fun doing it. If I could cook for anyone in the world It would be hard to say, but if I could have someone cook for me I would totally choose Chef Ramsey because that guy is awesome and I would love to taste his Food! Take Care- Chef Bobby Out!

FEATURED GUEST!

2009-06-30T12:25:00.000-07:00

This week, we would like to feature one of our most loyal regulars, Deb Brubaker. Deb is an Account Executive and owns a local wine bar. She has 3 great dogs and loves to spend time with her friends at the patio bar at ZED451 and have them over for Sunday-Funday parties around her pool.

In our interview, this is what she had to say about ZED451:

-Why did you start coming to ZED451? “I was friends with Tim when he was the GM at another local restaurant; when we found out he was coming back to Boca, we were excited to see him.”

-What keeps you coming? “While it is good to see Tim, the staff and the atmosphere is what really keeps us coming! OUR bartender Chris is great… he always makes sure the olives are freshly stuffed with blue cheese! The outside bar is just fantastic… other than my back yard, there is just nothing else like it in South Florida.”

-What’s your favorite dish? “ Absolutely the Fondue on the Cravings Menu…Brunch is a very close second!”

-Who is your favorite server and why? “Chris is a great bartender…he actually calls to find out if we are coming and how many are coming to make sure he stuffs enough blue cheese olives! He is very attentive and friendly without being intrusive.”

ZED451, Boca Raton

BEST OF BOCA 2009!

2009-06-23T13:56:00.000-07:00

Zed451 was voted the "Best New Glam Restaurant" of 2009 by the editors of Boca Magazine for its "drop-dead gorgeous contemporary space"!

S W E E T

2009-06-10T09:44:00.000-07:00

BEST RESTAURANT DECOR from New Time/Broward Palm Beach

Maybe you have a weakness for guitar players. Or gangsters. Or celebrity chefs. But contemplating architect Chris Smith's design for Zed451 might just get you hooked on dudes who do singular things with vaulted ceilings, glass panels, and reflecting pools — for here is a space so full of magic and mystery that it's calculated to make any girl go "oooooh." The décor of this Boca outpost of Zed's Chicago-based chain — where one fixed price buys you a steady stream of meats, fish, and multiple trips to a central "harvest table" — is varied enough to yield multiple surprises. The rectangular central bar is neither indoors nor out but set in a nebulous limbo, so patrons sipping martinis on either side can contemplate how the other half plays. Opt for en plein air and you'll find yourself on a patio where a continuous, raised waterway recedes in the distance, banquettes snuggled alongside. Inside, every table occupies a corner of intimacy and repose with 360-degree views — warm colors, soft pillows, and cunningly arranged screens. A transparent wine room provides the illusion of a wall without the solidity. It's as if the designers have grasped exactly what makes us tick. As much as we might cherish our privacy or want to burrow away like a clutch of hamsters, we human beings are nosy, curious beasts, voyeurs with a hungry eye. Once we tear ourselves away from the salad bar, we can't stand to miss a trick.

CHECK OUT THIS UNPLUGGED LIST!

2009-06-03T16:43:00.001-07:00

As we mentioned in our last post, we have an awesome ZED Unplugged program going on nightly. Stop by to hear these musicians rockin' out from 6-9pm!!

Monday and Tuesday-Adam Fine, acoustic guitar and vocals

Wednesday - Angelo Caruso, keyboard and vocal

Thursday - Alex Romano and Jerry Leeman, acoustic guitar and vocals

Friday - Carl Scmid and Jerry Leeman, acoustic guitar, violin/fiddle, vocals

Saturday- Jerry Leeman, acoustic guitar and vocals

Sunday - Macarldie Nibbs, steel drums

Unplugged food... unplugged drinks... unplugged music...

See it for yourself on our patio everynight of the week!

UNPLUGGED

2009-05-19T11:18:00.000-07:00

UNPLUGGED menu, UNPLUGGED music and UNPLUGGED from everyday

Unplug with us from 4 til sunset everday.
We will be playing unplugged versions of your favorite songs and serving unplugged priced versions of your favorite ZED Cravings items like:
Deviled Eggs $2
Spiced Chicken Samosas $4
Draught Beer $4
Well Drinks $5
and much, much more.

Check back often for a list of musicians featured weekly.

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

2009-05-05T11:39:00.000-07:00

Sunday, May 10 is Mother's Day and we thought we'd treat mom to something special - a complimentary meal. Splurge on a 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? Early slots are filling up so let mom sleep in and join us later in the day. But be sure to call and reserve your table today.

$35 per person
11:30am-3pm

We look forward to seeing you this weekend.

AND THE WINNER IS.....

2009-04-13T12:57:00.001-07:00

Easter Sunday was fun for all....adults enjoyed a new twist on an Easter Egg Hunt where everyone received a Golden Egg full of surprise gifts. Thanks for spending the day with us - we hope you left with full bellies and armed with something to treat yourself with something nice. Oh, and thanks to our Easter Bunny for making his grand appearance and entertaining all.

BLOGGERS ABOUND

2009-04-06T16:15:00.000-07:00

Zed offers tasty cravings

By Marie Speed

Apr 3, 2009

So we have good news about Mizner Park’s flashy new Zed 451…Starting last week they launched a bar food menu that is VERY affordable. The “Cravings” menu ranges in price from $4 to $15 and promises to be a tasty alternative to their full-blown prix fixe meal. I can vouch for the fondue myself as well as the mini-sliders.

I think this is a great idea and I am seeing more and more restaurants doing this: enticing customers during tough times with great deals. Good for Zed; we’ll be parked at the bar more often now!

TAKE IT TO THE PATIO

2009-03-23T13:22:00.000-07:00

To celebrate the launch of the new menu, we're hosting a “Spring Cravings” party this Thursday, March 26, from 5:30 – 7:30 pm on the Outdoor Patio. You're invited to sample complimentary Liquid Market cocktails and items from the new Cravings menu while enjoying live music by Tammy and Michelle from the popular band, The Edge.

The Cravings menu includes Wild Boar Ribs ($12); a variety of Sliders – Beef, Crab Cake, Sausage and Veggie ($4 each); Vegetable Fondue ($10), Tuna Carpaccio ($12), Scallop Ceviche ($14), Spiced Chicken Samosas ($8), Grilled Steak Salad ($12), and Homemade ZED Bites, such as Fire Roasted Olives, Spiced Nuts and Deviled Eggs ($5) each. Offered in the Lounge daily from 11:30am until close.

Also coming soon is our EASTER BRUNCH. With a slight spin, we're having a GROWN UP EASTER EGG HUNT. Keep your eyes open for golden eggs full of surprise gifts (ie. movie passes, Spa and Salon Certificates. overnight hotel stays, iPods and more). Serving brunch from 11:30am-2:30pm.

We can't wait to celebrate the season with you.

REINVIGORATING FOOD & SERVICE

2009-03-13T16:08:00.000-07:00

Palm Beach Post
March 13, 2009

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 swordlike 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).

Oasis Collection 2009, ZED451 and Salon Oasis

2009-03-06T16:48:00.000-08:00

Straight from Fashion Week 2009. More than 30 local models will showcase the hottest trends in hair and color, while National Platform Artist PATRICK FITZWATER demonstrates why hair texture, facial structure, style and appearance should determine the chosen hair fashion for every individual. Patrick’s enthusiastic flair and entertaining style certainly made this a memorable event.
As you can see, it was a full house (or patio) and thanks Cary for sharing your great shots.

Click here to see more about the party.

ZED451 in Boca Raton Serves Comfort Foods and More Edgy Options

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

Sun Sentinel: February 26, 2009

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.

GOT YOUR FIX

2009-02-09T15:31:00.000-08:00

Last Thursday was a day that chocolate lovers in South Florida will probably never forget. At Boca Magazine's Chocolate Decandance party, people certainly got their fix of chocolate that came in all shapes, sizes and forms. Whether your favorite be milk, dark, covered, smothered, melted or something in between, this event was one that shouldn't have been missed.

Kate Milashus, Pastry Chef extraordinaire, made a scrumptious Bread Pudding, that was devoured by all. Too bad they didn't have take out - who wouldn't have loved to dive into that late night?

Also note that tables are full for Valentine's Day (this Saturday) but be sure to join us for a pre- or post-dinner cocktail on the patio or in the lounge. Better yet, bring your "sweetie" to BRUNCH on Sunday (11:30-2:30pm) and keep the lovin' goin' all weekend long.

YOU ASKED, WE LISTENED

2009-02-04T11:51:00.000-08:00

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.

LOVE POTION

2009-02-03T16:05:00.000-08:00

Romance-Inducing Cocktails for You and your Valentine

By Rochelle Oliver, Metromix

Like a ring of age that grows around a tree, Valentine's Day is a time to celebrate the resilience of a relationship, a bond grown a bit stronger, a love that has lasted a little longer. Rings, champagne and chocolate hearts are futile symbols of adoration. While nothing can compare to butterflies, these love potions come pretty close.

BE PART OF THE MIX

2009-02-02T12:16:00.000-08:00

MOROCCAN CHICKEN

By Rochelle Oliver, Metromix

The bite: The Moroccan chicken scores high on this week’s list of delectable dishes. This fire-grilled chicken balances a bevy of spices, and proves to be one of the most popular items served at ZED451. The farm-raised chicken is seasoned with ginger, cinnamon, smoked paprika, coriander, cumin, fresh cilantro, and a house-blended oil comprised of 80-percent canola and 20-percent olive oil, fresh squeezed lime and salt.

The man: “We had to find a perfect balance to please everyone,” said Executive Chef Armando Galeas, who spent one month on the dish. The first attempt was too spicy. Later, it tasted of too much cinnamon. The marinating time was also a back and forth battle. At first it wasn’t long enough, and later turned out to be too long. Four hours seemed to be just right.

The atmosphere: Efforts to create the delicate balance aren't just seen in the cuisine, which offers up an average of 16 to 21 selections of meat and fish nightly, but also in the service. At first ZED451 might remind you of a Brazilian steakhouse, certain concepts like the tableside chefs who enter the dinning area wielding everything from sausage to filet mignon and select fish, slice away at the costumer’s request. However, this Chicago-based establishment is upscale and its harvest table maintains small amounts of food that frequently needs to be refilled. That way, the house-made soups, salads, artisan cheeses stay remains fresh.

Cost: Dinner / $55 all-you-can-eat; desserts extra. Brunch / $33, served Sundays, from 11:30 a.m. to 2:30 p.m.

WHAT ARE THEY SAYING?

2009-01-20T12:28:00.000-08:00

Dear Angela,

Dinner was fabulous. Everyone raved about the Harvest Table; I didn't realize we had one vegetarian in the group and she was more than satisfied with her choices. Our servers were terrific - the only complaint we had was the temperature. The room was really chilly - we had to explain to the folks from Colorado that we just don't always have heat in Florida - just air conditioning. All our guests were very happy with the restaurant and can't wait to see if one opens in their cities!

Thanks for your help in making our event a success!

Annette

PS - I also wanted to thank you for the donation to BOFTY for their Camp Jenny fund raiser - the kids really appreciate your help.

39 PLACES TO DINE IN 2009

2009-01-07T10:15:00.000-08:00

Yep, you guessed it.

ZED451 is the place to be this year. It's all about great food, great conversation and being in a place that feels like your home. The Palm Beach Post agrees with us too. Check out the article in today's food section.

TO A SWEET NEW YEAR

2009-01-02T10:41:00.000-08:00

The holiday craziness and champagne toasts are behind us. Now what? Are you making New Year's resolutions? If so, is it something unique or something to challenge yourself? My goal this year is try something new, maybe once a month, once a week. I'm not quite sure yet but my goal is to put something interesting on my calendar so that I'm meeting new people, trying a new food or wine, or putting myself in new situations.

With that, I'm looking to February and marking my calendar for the CHOCOLATE DECADENCE party hosted by Boca Raton Magazine benefiting the Junior League of Boca Raton. You too should make note and join me for this event Thursday, February, 5th from 6-9pm.

After all, it's a sweet new year and we should all be rewarded.

NO WINE WHINE AT ZED

2008-12-16T11:46:00.000-08:00

By Bill Citara
Dec 12, 2008

I had dinner last weekend at the new ZED451 in Boca. It’s a modern American take on the Brazilian churrascaria, with an impressive roster of appetizers and side dishes on several “Harvest Tables” and white-jacketed cooks threading through the dining room bearing skewers of variously marinated meats and poultry. The food was actually pretty good. Nothing on the Harvest Tables (it makes me feel kinda silly to say that but that’s what they call ‘em) looked or tasted old or tired, and for the most part the meats, poultry and occasional seafood item were well-cooked and tasty. I’ll have a lot more details in the March-April issue, but what I wanted to blog about here was ZED’s wine list. There are certainly wine lists that are larger and more comprehensive, encyclopedic tomes full of haute producers and ancient vintages, with prices to match. But ZED’s list is a good example of the tight yet broad selection of wines carefully chosen to partner nicely with the cuisine, also one that sprinkles a few lesser-known jewels in there and offers diners the chance to experiment without breaking the bank.

First, there’s a selection of six wine flights, from Champagne and full-bodied reds to off the drinkin’ path wines and interesting blends. Flights consist of three two-ounce pours and cost from $11 to $15. There’s also a roster of more than 25 wines by the glass, as well as about 75 different bottles. By-the-glass prices range from $5 to $22 and bottle prices from $20 to $1,500 for a 1998 Chateau Latour.

What I like about this list is that many of the really cool wines are available by the glass or in a tasting flight. For some reason this is the exception rather than the rule in local restaurants, who wines by the glass tend to be mostly all the usual suspects pours about as interesting as cold cream of wheat. So what are some of these cool wines? I hear you ask. There’s the terrific 2005 Bearboat Pinot Noir, a wine that’s everything I want in a California (Russian River Valley) Pinot—fruit that’s more generous and immediately drinkable than many Burgundies but with lighter body, more complexity and a distinct terroir, yet none of the over-oaked, overripe, overly alcoholic character of far too many California Pinots these days. In the same style and equally delectable is another of California’s finest Pinot Noirs, the 2005 Bouchaine. Don’t miss either the 2005 Bouchaine Chardonnay, an exquisite blend of lush fruit and steely acidity.

There’s also the 2004 Veramonte Primus, a robust blend of Cabernet Sauvignon, Merlot and Carmenere, the national grape of Chile and one that gives a lovely smoky-dusky edge to its fruitier partners. Other wines you don’t see every day and are worthy exploring are the 2006 Bonterra Viognier, 2005 Clos du Bois “Marlstone” and the elegant, Bordeauxstyle 2005 Justin “Isosceles.”

They’re all good. Check ‘em out.

Bill Citara's article will be published in the March/April issue of BOCA Magazine and on his blog.

LUNCH BUNCH

2008-12-09T11:24:00.000-08:00

After a stroll through Mizner Park with all your shopping behind you, stop into ZED451 and dine until your hearts content. Starting tomorrow, we're open for lunch so be sure to come on in and see what we're serving...

A sneak peek at the lunch menu for Wednesday, December 10:
prosciutto wrapped grilled jumbo shrimp salad 16
seared rare ahi tuna salad 16
linguica sausage sandwich 12
grilled, marinated portobello mushroom sandwich 12
451 blue cheese burger 12
ahi tuna steak burger 15
pei mussels 15
fondue 15
short rib sliders 15
ocean harvest 65
fried sweet potatoes 2
potato salad 2
wild rice salad 2
spicy fruit salad 2

OUR DOORS ARE OPEN

2008-12-04T17:06:00.000-08:00

What are you doing for the holidays? Be sure and join in on our fun whether it be a gathering with friends, family or co-workers....we've got you covered all season long.

LUNCH (begins December 8, 2008)
Monday through Saturday from 11:30am-2:30pm

CHRISTMAS EVE
serving lunch from 11:30am-2:30pm
dinner from 4:30-10pm
lounge open until midnight

CHRISTMAS DAY
serving from 3:30-10pm
lounge open until midnight

NEW YEARS EVE
serving lunch from 11:30-2:30pm
dinner from 4:30-11pm
lounge open until 2am

Enjoy dinner for two which includes a bottle of Veuve Cliquot Yellow Label Champagne for $150 a couple. Indulge in lobster bisque, snow crab claws, oysters on the half shell, Tobiko caviar, assorted mixture of miniature desserts and much more.

WORD OF MOUTH

2008-11-24T12:12:00.000-08:00

It's been two weeks and the buzz continues.

In conversation with event extraordinaire, Angela Colicheski, she gave me an update on what's been going on at ZED451 in Mizner Park. She is getting calls for private events and people are booking their holiday parties without even having seen the space. More updates are as follows:

Guests' favorite dessert: Butterscotch Pudding
What they're saying: Guests love the concept as there is no place in Boca where you have the attention of a table side chef. "You get so much food and it's such a great value," says many return guests.
Bar scene: people are coming out of the wood works. Younger people are congregating in the bar as they didn't have a cool, hip place to go before. ZED451 is attracting a younger, hip crowd.
Decor: Everyday there is something new; the outdoor patio is donned with Persian rugs, lanterns, Asian benches and tufted cushion-side tables. There are colorful pillows and tables out front made of recycled tires. The decor is reason enough to come and hang out here!
Who's coming by: Apparently Tony Bova of Bova, Mario's and Bova Prime has dined at ZED451 3 times in almost one week. Guess that speaks volumes, or is good word of mouth?

Join us this week for Thanksgiving. If not Thursday, we'll see you over the weekend for your favorite cocktail.

HEAR WHAT THEY'RE SAYING...

2008-11-19T10:24:00.000-08:00

"The Scoop" by Rebecca Coleman

2008-11-12T10:47:00.000-08:00

SouthFlorida Society.com: November 10, 2008

The latest addition to Boca Raton's restaurant scene took over the town this week! A series of grand opening celebrations at ZED451 in Mizner Park, benefited several local charities including the Boca Raton Museum Art, Tri County Humane Society and the Junior League of Boca Raton. Wednesday was press preview day and Bryan Lockwood, president of Tavistock Restaurants, took Cary and I on a personal tour. The Boca ZED451 is the first one to open outside of Chicago. Orlando is next. Tavistock owns luxury golf course communities in the Orlando area and Tiger Woods is a resident!

The cuisine at ZED451 is described as "modern upscale grilling." Fire grilled steaks, ribs, fish, poultry and game are served tableside by the chefs who created them! The restaurant has its own vocabulary too. Try "Harvest Table" as far from the usual salad bar as you can imagine! The design of the restaurant pleases the eye too-- contemporary uses of traditional woods and clever lighting with a secret-which I won't divulge-see if you guess! Don't forget to check out the romantic tout-door patio and the heavenly cocktails. Blueberry/thyme martinis and blackberry mojitos were my favorites--perfect Florida concoctions! And finally, a wine room with a fireplace is the perfect venue for corporate meetings--yes imagine that--a meeting room with windows! ZED451, located in the former Cartoon Museum building at the south end of Mizner Park opens Monday, November 10th. Call 561-393-3451 for reservations.

Sun Sentinel: Try everything in one evening at ZED451

2008-11-12T10:36:00.000-08:00

Forum Publishing Group/Dave DiPino November 12, 2008

At ZED451, a restaurant with revolutionary ideas taking root in Boca Raton's Mizner Park, don't expect the ordinary.

ZED451 has no menus.

What they do have is perhaps the best display of ambience — the chandelier over the center round bar cost $33,000 — and some of the most unique cuisine creations from harvest tables, chef selections, market-side dishes and drink creations, combining the popular South Florida juicing craze with finest spirits.

Starting with the menu, a prix-fixe dinner is $55 and includes unlimited offerings from the Harvest Tables stocked with premium Italian meats and French cheeses. A nightly special list of chef's selections ranges from Tandori chicken to roasted lamb, or features seafood selections such as Scallop Ceviche, Kona (Hawaiian fish) Ceviche, lobster, crab, and really whatever the chef has whipped together that day with the best organic and high-quality ingredients the world has to offer.

Restaurant patrons who choose the prix-fixe dinner can also enjoy Market Side Dishes, such as soups: lobster bisque, mussels with white wine and garlic, Braised Short Rib Sliders with fried onion straws, and a wide variety of meats, vegetable creations and salads. "The beauty of our menu is that there is no risk," said 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."

To dine solely from the Harvest Table it's $33, and dinner for children 6 to 10 years old is $27.50; under 5 years old is complimentary.

For drinks, try a trip to the wine cellar located in the central interior of ZED451. More than 100 wines and champagnes are available. A trip to the bar is also well worth it. The bar has all the spirits but doesn't display them flamboyantly like "common themes" at other area bars. Instead it's a juice bar, where the bartenders juice your drink creations to order. Try a Pineapple Martini or Blackberry Mojito. Trust me on this one, you won't be disappointed. Each dish and drink at ZED451 is hand-crafted to perfection by trained culinary and beverage staff.

I feel like for $55, I got to try everything. The Braised Short Rib sliders were tender and cooked to perfection, the lobster bisque was different because instead of loading the bisque with sherry cooking wine they introduced fine brandy liquor giving the bisque a more distinct taste that woke up taste buds that may have become a bit board with local cuisine. Dishes such as Scallop Ceviche, shrimp creations featuring rock shrimp, tiger shrimp, seafood doused in fine ingredients and tasty five-star cuisine sauces tickle the taste buds. For desserts, Dirty Banana Sundae, Key lime pie, Chocolate Cupcakes with Peanut Butter Cream or Chocolate Tartlets with Cabernet Caramel are available for $10.

A brunch from 11:30 a.m. to 2:30 p.m. Sundays is $33 per adult or $22 for children 6 to 10 years old. ZED451 originated in Chicago. Today, they've expanded to Boca Raton with future sites in Orlando and Boston. This is dining where you pick the price, take control and eat what you want.

Now, go and spoil your taste buds!

Prix-fixe menu: *****
Wine and spirits: ****
Desserts: ***

AN EVENING TO REMEMBER

2008-11-10T13:04:00.000-08:00

DRUM ROLL PLEASE...

2008-11-10T11:47:00.000-08:00

The day has arrived and today is the GRAND OPENING of ZED451 Boca Raton.

The days leading up to today have been a whirlwind of planning, organizing and making sure everything is in place. People from all over the country flew in to experience what is about to "hit" Mizner Park. The space is chic, the people are young and hip and the food is flowing. The energy is high and everyone we spoke to while in Boca seemed eager for the opening and to have a new place to hang out. Whether it be for cocktails, a light bite or the full dining experience, ZED451 is sure to be the place where Floridians will congregate on those warm Florida evenings.

A preliminary review from Chowhound
ZED451, Boca Raton Mizner Park, November 2008
...headed out on a cool florida evening to explore the newest addition to mizner park . . . zed is extremely well appointed, reminiscent of a resort with great attention to detail throughout. fine woods, polished concrete, stainless steel, rock salt candles, unique ambient lighting, fountains, and flowing water surround you while a very audible eclectic mix of music fills the space. drinks at the lovely outdoor bar first, bourbon ginger lemonade and a blackberry mojito, fresh and light with all juices freshly squeezed. a very friendly service staff aside from some of the numerous hostesses who were a bit flustered at times. a good selection of food is available at the bar. i saw the impressive seafood sampler presented at the bar; crab claws, oysters, mussels etc. . . more than enough for two . . . perfect to start the evening with a glass of champagne! it's new so they were not offering everything on the menu yet but they will offer flights of wine along with their extensive wine list. a beautiful glass wine room is visible from the indoor bar area, perfect for intimate tastings. as we sat we were directed to the 'harvest tables' which are filled with fresh breads, charcuterie, an assortment of cheese, grilled vegetables, and a number of beautifully presented sides. i sampled the grilled mushrooms, asparagus, squash, tomato and mozzarella, focaccia, roasted beets, tomatillos and perhaps a few others i can't recall. everything was perfectly fresh and well seasoned. upon returning to the table our 'sides' were presented; a moist and flavorful corn bread, tender sauteed spaghetti squash and rich goat cheese scalloped potatoes. now the real food begins to arrive, delivered by 'chefs' . . . top sirloin, moroccan chicken, mahi mahi, seared tuna, grilled wahoo and salmon along with various other items. everything was perfectly cooked and simply seasoned. prices will be about $55 for the full experience plus drinks and dessert, around $35 for the 'harvest tables' only plus drinks etc. more than enough food for anyone as you may return to the harvest tables as often as you wish and enjoy as much of the freshly prepared items brought to your table as you like. it's a beautiful space with excellent food although I will need to become accustomed to retrieving my own food at the harvest tables.

A FEW MORE WEEKS

2008-10-31T17:27:00.000-07:00

The wine is being loaded in and the restaurant is shaping up. The exterior looks great and all the fine details are being honed in on for the upcoming opening. The revolution continues as MODERN UPSCALE GRILLING is making it's presence in the Florida market. We look forward to seeing you soon.

MARK YOUR CALENDARS

2008-10-15T16:48:00.000-07:00

ZED451 TO OPEN IN MIZNER PARK, DOWNTOWN BOCA RATON

BOCA RATON, FLA. (October 14, 2008) - ZED451, a revolutionary restaurant concept of original cuisine and delivery, service intelligence and unprecedented design, will open on the southwest corner of Boca Raton’s trendy Mizner Park lifestyle shopping center on November 10, 2008. ZED451’s launch will mark the official opening of the newly developed Mizner Park Cultural Arts Center.

Boca Raton is the first location for ZED451 outside of Chicago, where the critically acclaimed flagship restaurant is located in the heart of downtown. “Boca Raton is home to some of the nation’s most sophisticated diners, which is why we selected this market as our first foray outside of the Chicago area,” said Chief Operating Officer Bill Bartlett.

The concept behind ZED451 is considered revolutionary in that it takes the three core attributes of the restaurant experience – cuisine, service, and environment – and reinvents them simultaneously. ZED451 is intended to feel more like attending a party in someone’s home than dining in a restaurant.

Original Cuisine
Dining in the round. The cuisine at ZED451 – modern upscale grilling – includes fire grilled steaks, ribs, fish, poultry and game served tableside by the chefs who created them. At any time, guests are invited to help themselves to several Harvest Tables, featuring seasonal soups, composed salads, artisan cheese and charcuterie. The fixed price 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.”

ZED451’s prix fixe dinner menu of $55 includes unlimited offerings from the Harvest Tables, Chef Selections and Market Side dishes. Desserts, including Dirty Banana Sundae and Key Lime Pie, are available for $10. For those who wish to dine solely from the Harvest Table, the price is $33. Children age six to ten are $27.50; and ages five and under are complimentary. Brunch is served on Sundays, from 11:30 am until 2:30 pm for $33 per adult, and $22 for children age six to ten. Lunch service will begin in late November.

Service Centered on Guest Interaction
ZED451 breaks down the barriers between the front-of-house and the back, thereby fostering the relationship between the chef and the guest. Instead of servers and runners, dishes are delivered tableside by the chefs who created them. 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.

In addition, 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. A ZED451 shuttle is available to pick up and return guests to their hotels or take them to their next destination.

General Manager of ZED451 in Boca Raton is Tim Fannin, and the 20-member team of chefs is led by Executive Chef Armando Galeas.

Unprecedented Design
ZED451 in Boca Raton is a 14,000 square foot space designed by renowned architect Chris Smith (ZED451, Chicago; Buddakan, Philadelphia and New York; Grayz, Restaurant 81 and Haru, New York; OLA and Strike, Miami; and Charlie Palmer Steak, Las Vegas.) ZED451 is Smith’s first Boca Raton project. RCC Associates is constructing the 338-seat restaurant.

A rich landscape of natural elements with a highly stylized, contemporary edge makes up the look of ZED451 in Boca Raton. Unlike most restaurant designs with a single main dining room, ZED451 breaks up the space, offering guests many options from which to choose. Anticipated to be one of the most popular areas of the restaurant is the 3,000 square foot patio with an indoor/outdoor bar. Guests will be able to choose from a number of different cozy seating options surrounded by a water feature, or in front of the fireplace. The indoor lounge features a glass-enclosed wine cellar and tasting room with a live edge wood table and custom wine glass chandelier. Another focal point is the large communal table in the center of the restaurant, which is surrounded by the completely open kitchen and lavish Harvest Tables. There are several private dining areas throughout the restaurant, including a glassed-enclosed wine room with a fireplace. Wood floors, stone accents and artistic lighting provide a sense of comfort, which are contrasted by the clean lines of the white leather seating. “Guests have described the space as ‘rustic and sexy,’” says Chief Brand Officer Daniel Harf. “The most common response I get when I give someone a tour is, ‘Wow!’"

The name, ZED451, was derived from the combination of the last letter in the British alphabet and one of the degrees Fahrenheit reaches combustion. The name reflects the experience: Zed, “the end,” represents the culmination of the owners’ experiences, and 451, “fire,” symbolizes how the experience begins.

ZED451 in Boca Raton offers dinner seven days a week beginning at 4 pm. Reservations can be made by calling (561) 393.3451; through the restaurant’s website, www.zed451.com, or via email at bocaraton@zed451.com. The restaurant is located at 201 Plaza Real in Boca Raton’s popular Mizner Park outdoor lifestyle center.
# # #

NO BONES ABOUT IT

2008-10-13T12:26:00.000-07:00

Instead of going back and forth trying to understand what ZED451 is and how it differs from what many are calling a "Brazilian-style" of service, I thought I'd go straight to my sources. I spoke to Daniel Harf, Chief Brand Officer of Tavistock Restaurants, this afternoon to help us understand how ZED451 is changing one's dining experience.

JK: So tell me about the evolution of the ZED concept? I know it started off as Sal & Carvao in Chicago but can you explain it a bit more?
DH: The only thing we kept from the Sal & Carvao concept was the prix fixe menu and the service style, that's it. We wanted to give guests something more familiar - like dining in ones home rather than in a typical restaurant environment. It's like when I have friends come over, I want to provide them with a really comfortable experience where we can interact and learn something new together. We engage in conversation, talk to a bunch of people and I always like to expose my guests to something new, whether it be a new song on my iPod or trying a new and different ingredient. It's all about experience. I want people who leave my house to feel more fulfilled than when they got there, and that's exactly how we want guests to feel when they leave ZED451.

JK: What has been the biggest challenge you've faced with people understanding what ZED451 "is" and what "it is not?" You must keep hearing people refer to ZED451 as a Brazillian Churrascaria.
DH: Funny. Our guests "get it." The second they walk into the restaurant, they understand that the food, the style and the service are all about making their dining experience more unique than ever before. It's really the media that has a hard time grasping the concept. They're the only ones still using the "B" word.

JK: How do you differentiate yourself from your competitors?
DH: We strive to create our own space and we didn't want to compete in the steakhouse or fine dining waters. We set out to create something truly unique. The style of dining - the guest controlled experience as we call it - is risk free and full of adventure. There's uniqueness in the design, the food - which we describe as Modern Upscale Grilling - and the positive use of space and the environment. It's a combination of all of these elements that make us unique.

JK: The space is clearly gorgeous and very refined. What's the thought behind the design?
DH: I think the most important thing to understand is that we wanted to create synergy amongst the music, the food, the service and the space; we wanted to strike a balance between comfort and adventure. A little edge. A little surprise. We play music that is familiar, but then you may hear something that you like but you can't place the song or artist. It's the same with the space. Every time you turn a corner, you may discover a new texture or element. There's dark wood, stone, fire, white leather - all design elements that remind you that we've put great thought into all the details. To guests, these seem effortless and provide them with a sense of comfort.

JK: The food? People in Chicago rave about the grilled meats, fish, poultry and the uniqueness of the Harvest Tables. What is the deal with the menu?
DH: We constantly change the menu and in fact, we change it everyday. The food and drinks are driven by seasonality, not because it's a trend, but because it just tastes better. When you eat food fresh in season, the costs are kept low and the offerings are at the highest. We want to provide guests with the best possible ingredients and we can do that by choosing produce in season.

JK: Can you tell me about your marketing efforts here in South Florida?
DH: One thing that is important to note is our ZED bus. The branded bus will pick you up and take you back to your hotel, office or convention center. We want to make it easy for you. The driver of the bus is just as much part of the dining experience as is eating your meal. Other efforts we're currently participating in include: travel related publications, we're teaming up with local charities and we're looking to create solid relationships with local hotels and convention centers. Building brand awareness and creating word of mouth is key. We are always asking guests their thoughts and encourage them to spread the word to their friends.

JK: Sorry to keep you Daniel, but one more question.........what would you want guests to know about ZED451 if they haven't been there yet?
DH: ZED451 is truly an experience that encompasses 3 important key elements: service intelligence, unique food and delivery and unprecedented design. With the combination and consistency of these three things, we are excited about the expansion and growth of the ZED451 brand. Essentially, the service makes you feel good about us, and the experience makes you feel good about yourself and if we achieve that, then we've done our job.

Julie Kaminiski
Echo Point Communications

ZED451 Boca Raton opens to the public Monday, November 9, 2008

THE COUNTDOWN IS ON

2008-10-10T10:32:00.000-07:00

The buzz has started and the doors are about to open in Mizner Park on Friday, November 7, 2008. The final details are coming together for this innovative MODERN UPSCALE GRILLING revolution - something south Florida has yet to experience. Below is a recent article written in Chain Leader magazine to help explain what exactly does this all mean......

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

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.

WE'RE IN THE HOME STRETCH

2008-08-28T10:10:00.000-07:00

GRANDMAS - THEY ALWAYS KNOW

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

Armando Galeas is the guy you need to know. Why you ask? Well, not only is he the one making your food, but he's one of the ones who makes the new ZED451 in Boca come to life. When hearing that Armando has been in Chicago training these last few months with the already established ZED451 team, I wanted to get an insider's view on what makes Armando Armando. Here's a glimpse from our conversation.

JG: So Armando, what is your background?
AG: I was actually born in Honduras. When I left and had the chance to come to the US, I moved to New Orleans. I started off in restaurants as a dishwasher 7 years before learning and moving my way up at Nola, one of Emeril's restaurants. I was hungry to learn everything I could and being under the wings of Emeril, I feel so lucky to have had such a great mentor showing me thr ropes.

JG: Wow, you were in New Orleans? Were you there during Katrina?
AG: I actually left at 8am, the day the hurricane hit. My girlfriend and I went to Gainesville, Florida where she was from and I got a job at Tchoup-Chop.

JG: Then what did you do?
A: Well, I was in Gainesville for a short while and then we moved to South Beach, FL where I helped open Emeril's. I learned everything about the business from him; he is and was so inspirational for me and my career.

JG: Wow, what was he like to work with?
AG: Yea, he's just like he is on television. He's fun, warm, personable and extremely caring. He's a down to earth kind of guy who has the patience to teach you all he knows.

JG: What else would you like people to know about you?
AG: Well, I feel very fortunate for all my experiences. I never went to culinary school, so everything I've learned is from those around me (especially Emeril) who have been willing to teach me. I learned how to make pastries, strong sauces and I learned about the management of restaurants both in the front of the house and the back.

JG: Then what...
AG: After working for them for about 10 years, I was ready to move on and try something different. That's what led me to ZED451. I love the concept. The philosophy. I also love working in different cites learning about different types of cooking. There's something that makes me feel alive opening new restaurants, and being involved with a bit of that organized chaos. It's a true adrenaline rush; being here has and is a great experience.

JG: What are you most excited about when it comes to working at ZED451?
AG: Working on a concept that's never been done before, that's exciting. I met Tim (the new GM for Boca) on the same day I interviewed in Chicago, and I knew that we'd make a great team. In fact, I couldn't do this unless it were for he and John. We're all close, like family, and having the ability to openly communicate is what's going to make this place a success.

JG: So when you're not at work, what do you like to do?
AG: I love to read! Since I never had a formal education, my mission is to absorb all I can. I love reading fiction, anything related to food, the industry or the kitchen. I can relate to it. It's my life.

JG: What are you currently reading?
AG: Heat by Bill Buford. It's great if you haven't read it.

JG: Who would you say inspires you in the kitchen?
AG: Hands down, my grandmother. I was raised by her. My mother lived in a small city (La Ceiba, Honduras) far from where I was, so my grandmother took care of me. She actually lost her eyesight in her late 30's or 40's and she was such an inspiration. She never depended on anyone to help her get around. She also grew her own her fruits, herbs, you name it in a garden next to her house. Despite not being able to see, she knew where everything was, it was amazing! She inspired me to cook and learn everything I could in the kitchen. She used all fresh, flavorful ingredients and from then on I knew I wanted to be a chef.

JG: How will you infuse some of those ingredients into your menu at ZED451?
AG: I love using fresh herbs (that are bright in color) in our distinctive cocktails. Being influenced from cooking in New Orleans, Honduras and South Florida, there's always an opportunity for me to add some of my own Latin flare. I love that!

JG: Before we sign off, what else would you like people to know about you?
AG: I want people to know that I'm approachable and friendly. I'm always open to advice and I think of myself as a good listener. I also like to try new things; after all, that's how I've gotten to where I am today. I want to help others like others have helped me. I feel fortunate so I like giving back.

Jen Gurvey
Marketing Manager

GETTING ACQUAINTED

2008-07-30T10:55:00.001-07:00

In a recent conversation with the new GM of Boca, I had the opportunity to speak with Tim Fannin about his experiences at ZED451 thus far. Here's what Tim had to say:

JG: What have you learned about the brand and company since being in Chicago? (Tim's in Chicago these days absorbing all he can so that when he 's back in Florida, Boca will be blown away.)
TF: Gosh, I've learned so much. The warmth and approachability of the concept for the guest and the reaction that people have when they see the space, try the food and engage with the staff really encompasses all that ZED451 is to me. These are the reasons you get into the business in the first place, right?

JG: Where are you originally from?
TF: Jacksonville, FL

JG: Oh, you must be a Gator fan?
TF: Well, at one time I was but then I moved to Louisiana and quickly became and LSU fan.

JG: What's your background?
TF: After graduating from college, I worked in the insurance business for almost 11 years (never overly happy with that). When I realized that wasn't fulfilling and I started wondering what I wanted to do when I grew up, I took a position at Ruth's Chris Steakhouse as a server. I climbed the ladder into management and have been hooked on the industry ever since.

JG: When you're not working, what do you like to do?
TF: I love spending time with my kids (I have a 16 year old daughter and a 14 year old son), going the beach, spending time outdoors and catching a game any chance I can.

JG: What are you most excited about in taking this great new concept to Florida?
TF: I'm really excited about introducing it to South Florida. There's nothing down there like this. When people arrive and see the place, they're going to be shocked as it's nothing like anything they're ever seen before.

JG: Anything else you'd like to share with us? What's your favorite thing to eat at ZED451?
TF: Oh gosh - I love the beef short ribs. They're amazing! We also just started doing a new bison dish. There's nothing like this in Florida so having an exotic meat on the menu is really cool. I also love the Cucumber Sage Martini and new Pineapple Martini. We're using fresh squeezed pineapple juice and it's like biting into a fresh pineapple. Another thing I love are the people. I've been meeting with the senior management team on a regular basis and it feels so good to work with a group of people who have a similar philosophy as I do; their energy and mindset just speak to the kind of people they are and it only reinforces my decision to work here everyday.

JG: Thanks Tim....it was great talking with you and I look forward to working together.

Jen Gurvey
Marketing Manager
Tavistock Restaurants

GREETINGS

2008-07-09T15:52:00.001-07:00

Hello Boca! I can't tell you how excited I am to introduce you to ZED451! As I told Bryan, it has been a REALLY long time since I was excited about getting to the restaurant in the morning!

Friends and family have been asking me to describe ZED451...what's the food like? The atmosphere? The people? I have to tell you that there is truly nothing like ZED451 in Boca. The culinary team goes to great lengths to provide our guests with some things that are comfortable, and perhaps something that you haven't tried before. The food and drinks are amazingly fresh and seasonal. As for the cocktails, we have created a Liquid Market that is also fresh and seasonal...you will want to try everything, I promise! How about a Cucumber-Sage Martini? Or a Bing Cherry Bourbon Lemonade? How to decide, now that's the problem.

Keep checking back for updates, pictures of the construction progress and comments from me and Chef Armando.

Bill, Daniel and Bryan...thanks for believing in me and giving me the opportunity to introduce Boca to ZED451!

Tim

SNIPITS, MOVIES AND MORE

2008-07-03T11:48:00.001-07:00

Have you ever been on You Tube? We're thinking we should add some video clips to the blog to showcase the build-out of the new space. People want to know what's going on, and what a better way to see it first hand.

Check back soon to get a glimpse at ZED in progress. In the meantime, the photo here is something you should get used to seeing.

TIM, THE NEWEST GUY IN TOWN

2008-07-02T18:07:00.000-07:00

You've been on board for just a few days and who knew you'd be blogging before you served your first meal. The way to start a new gig is to dive in head first. Just let us know when you come up for air. This is going to be an exciting journey and we're glad you're on board. Hope things are going well while you're in Chicago; just soak it all in until the opening of Boca. We're all looking forward to working with you and we hope you are too.

By the way, tell us a little about yourself Tim. After all, the new kid on the block always goes first...