zed451 ... downtown location

i didn't see any threads on it... so Zed451 is now open downtown. they had a massive party or two to celebrate the grand opening.

I went to the opening Friday night, it was quite spectacular (they probably spent in the 6 figures range). the whole place is a vast improvement over Sal Y Carvao, which I happened to like. I'm really not an "all you can eat" kind of person either.

The employees were spectacular.. friendly, and really on top of things. We asked our waiter if we could get some oysters (they were circulating), and a minute or two later the manager came to say "I hear you're looking for oysters" ... Then they subsequently came out.

They have about 30 full time chefs on staff now, and each of them each day get their assigned skewers and kind of have free will to do with it what they want. So potentially there's a chance for innovation in food that you won't see elsewhere. Though at the same time, it is just meat, right?

The food itself was very good, and in comparison to other Brazilian Steakhouses, probably unbeatable. The meats themselves were OK. The St. Louis style ribs kind of were "ehh" ... I waited in a long line to get some lamb, but he took it away just as I was approaching to throw it on for a few more minutes. Then came some beef, which was good. I had some encrusted lamb that was above average as well. And some pork. and some sausages. Nothing I had was really below average except for the BBQ ribs. They were walking around with crab claws and oysters, the crab claws were huge and very flavorful.

The Über upscale food bar/buffet ("Harvest Table") sets this place apart.. they had a lot of great options on it. There was a fondue station that was really great fondue and meats/cheeses to dip. The side vegetables were a lot more creative than you'd see anywhere else... My favorite thing in the whole place was probably the pineapples that were lightly roasted in brown sugar/orange juice served with peppercorns. It was an oddly great combination and I kept going back for more.

The desserts were kind of "ehh" and definitely not their strong point from what I had. Every time I walked by they had something different out though, so it might have also had to do with what I had.

The price point for their very corporate sounding "full experience" is $50. Which is on par with what others are charging, potentially a better value even.

I had my first Sidecar at Sal Y Carvao, so in an attempt of nostalgia and just to keep the bartender on his toes, I ordered one. Well, attempted to.. The first guy was stumped so he passed it off to another more experienced bartender, but he said he didn't have the cognac that went in it. So he said to come back to that bar in a bit and they'd have it... I ended up getting a few Ginger and Bourbon. The first tasted completely different than the second. It could definitely take on the margarita as a popular not too manly drink the way they made it. Both were a little on the too syrupy side, but for a single drink it was pretty good. Ginger is one of my favorite things in a drink though.

They also flew Greg Gauthier, who is a wine maker at two small producing wineries in Napa and Sonoma. Bouchaine and Gauthier Cellars are the two wines. I really enjoyed the Bouchaine Pinot Noir, and having it poured directly by the wine maker was a nice extra touch they put on for the party. We sat and talked to him for a good half hour, very nice guy.... Outside of him getting the word out about his wines, I believe Zed451 will be his main restaurant serving his wines in Chicago.

Far and away the best part of this place is the interior. the old past of sal y carvao is unrecognizable, and the space itself expanded. It's an amazingly detailed, massively huge place inside. The first level is divided into a lounge area and a large seating area, woody and almost lodgy throughout. The second level is designed for very large events, and that's also where the roof top bar is. The roof top bar is pretty amazing, I can't think of anywhere else in Chicago that really compares. Their decor budget must have been absurdly huge. (The sliding pocket doors in two of the bathrooms are annoying to lock... or not lock in my case, I just gave up). Even the lighting works itself into the plans, giving the walls a cool criss-cross effect throughout from the wooden slight shadows. Several employees commented that everything they couldn't do in the suburbs and other locations, they did here.





On the main dining level they have a chef's bar... something I recently sat at in another restaurant in another city, but haven't really seen in Chicago yet. If I go back, I'm definitely dining at the chef's bar! (The people sitting at it for the opening event were over the top annoying though!). This could possibly be the best table in Chicago! And I know other places have "chefs tables" but that's totally not the same thing.

Initially they're open for brunch on weekends and dinner only, no lunch.

As I said, price point for the full all you can eat with meats is $50, if you just want the harvest table (which also had some meats on it), it was $36ish, and they said they can customize other options if you're just a seafood eater or what not.

if you're wanting a night out at a Brazilian steakhouses...this has to be the best there is in chicago.

739 N Clark
Chicago, IL

dddane wrote:if you're wanting a night out at a Brazilian steakhouses...this has to be the best there is in chicago.

It seems that no matter what they do, they can't shake the Brazilian label.

I have only been to the Schaumburg location, but as far as I can tell, there's nothing Brazilian about the Zed restaurants except the style of service. They aren't promoting themselves as Brazilian and the food is not Brazilian in its flavor profiles. Even the meat is seasoned differently.

I'd call it contemporary American.

LAZ wrote:They aren't promoting themselves as Brazilian and the food is not Brazilian in its flavor profiles. Even the meat is seasoned differently.

yah this actually surprised me the most about the whole thing, perhaps... since everything i had read was that they were trying to depart from the usual Brazilian steakhouse feel.

as far as the seasonings... one of the managers explained ... "unlike every other Brazilian steakhouses where the marinades are the same for all meats" ... their meat is seasoned and prepared however the chef preparing it feels... it's totally up to him/her and it can change every day if he/she/it wants to. they also have some standard marinades that they do with various meats... they have a buttermilk marinade for one of their cuts of beef that was really good.

I wonder if years from now there will be a discussion on the etymology of "Brazilian Steakhouse" like we now discuss "Mongolian Barbecue".

i.e. a term for a style of food preparation and service that has little or nothing to do with the putative ethnicity of the underlying term.

I've been to the one in Downers Grove 2 times and both times it was very good. Has anybody been to the new location on Clark. It seems like they are marketing this location differently. Looks like you can eat in front of the chefs as they prepare your food and I've heard the buttermilk sirloin is to die for. Seems it is along the lines of the Brazilian concept but the radio ads stated you can tell the chef's what you want and they will prepare it for you.

Also is it the standard tab in the range of $45-60???

Thanks!
BP

Hey! Long-time lurker here... First post! (the illustrious Ed/Gleam finally talked me into taking the plunge.)

We went to the Clark Zed451 last night actually. Having never been to the other locations, I can't really compare the two. I can tell you it is HUGE. It sounds like there are multiple levels to eat on, and a couple different bars inside. Strangely enough, we never ventured up and about from our table on the main floor. I got a real clubby vibe from the place... not really my style.

We had a decent experience all in all, and a fine meal. While good, we didn't think the Buttermilk sirloin was to die for. However, as for the meat entrees, we really enjoyed the Chimichurri Chicken leg (my favorite), the St. Louis style ribs, a Drunken Leg of Lamb (braised in white wine) & a Parmesan-encrusted pork loin... As one might imagine, it was a LOT of meat. There was also a side of cream corn that was pretty fantastic.

I didn't see anywhere that you could watch the Chef's prepare the food (but as I mentioned, we were in just one part of this compound), and I'm not so sure you could tell the chef's WHAT to prepare for you, more so HOW you might like it prepared (and, of course, what you wanted to see more of.)

The "Harvest Table" (a giant salad bar of sorts... charcuterie, cheeses, salads, breads, etc) along with the meat service was $49 per diner, so I wouldnt say a standard tab of $45-60 would cut it, especially if you are drinking. The wine list was on the pricey side (even a bottle of Ravenswood was in the $50s!!), and their signature drinks ran $12-$13 a piece. With 2 bottles of wine, 4 diners, 1 dessert and 4 coffee's ran us just under $400 with tax and tip.

I guess in summary...
Did I have a good meal? Yes.
Would i dissuade someone from going? No.
Will I go again? No.

We had an enjoyable time, but nothing I plan to seek out again.