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!
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> .
Kiwi Basil
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.
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.
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).
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
