Ten years of success in the Chicago food world is not something to be taken lightly. In a community that is constantly changing, some restaurants stand the test of time. ZED451 {739 North Clark Street, Chicago; 312.266.6691} is now part of that group celebrating a decade of delicious success. The contemporary Brazilian steakhouse was designed specifically for the Chicago market featuring South American and globally-inspired foods made from scratch by chefs with a bounty of entrées served tableside. They have both indoor and outdoor bars with craft cocktails, a beautiful (and killer) wine cellar, and multiple event venues. No wonder it’s a River North fan-favorite! Carlos Chaves, general manager of ZED451, is letting us in on a few of the secrets to their success, and a preview of what is to come…
DiningOut: How are you celebrating this milestone?
Carlos Chaves: We have been celebrating this monumental occasion in several ways, including rewarding our most loyal guests.
We’re currently offering our ZED Dinner Experience for a special rate on Mondays. Why cook on a weeknight when you can enjoy our seasonal harvest and unlimited chef selections for $39? Additionally, we hosted a pairing dinner with local distillery KOVAL late last year, and after our hugely successful New Years Eve Samba party, we have several other similar events in the works.
To what do you credit your ongoing success, especially with all the competition in Chicago?
Our loyal guests and our amazing staff!
For someone who has never been to ZED, what would you say to draw them in?
We are a Brazilian-style steakhouse with a sophisticated chef-driven culinary experience, featuring South American and globally inspired foods made from scratch by chefs with a bounty of entrées served tableside and inventive cocktails. Our modern interior is bright by day and warmly-lit after dark. We also have a glass-enclosed wine room that can be used for special events.
Not only is the dining experience important, but music and dancing are also a huge part of the Brazilian (and ZED’s) culture; Dill Costa Trip, live samba and bossa, and DJ Fernando alternate playing and spinning in the bar and lounge areas on Saturdays.
For your regulars, what are some hot menu items they should come in and try now?
The two newest chef selections that are getting the most buzz are the traditional Brazilian cut “Picanha” top sirloin served with a traditional vinaigrette, along with the super fresh Faroe Island Salmon served with a delicious poblano pepper beurre blanc sauce.
What is something people might not know about ZED?
Our restaurant was the site of a famous jewelry heist many years ago…part of old Chicago crime lore!
How does your beverage program work with and enhance your food program?
Our beverage program is updated with the seasons, always with the latest trends, to accommodate and pair with our newest and freshest items. We have an award-winning wine list with over 200 selections, 32 by the glass, expertly paired with our cuisine.
How does your team contribute to the dining experience?
The ZED451 service staff and tableside chefs are one-of-a-kind. We rarely have staff turnover, which is a testament to the connections they have made with our guests over the years and the following they have built by making lasting connections with our guests.
What makes ZED stand out in the Chicago food market?
Our menu is not cookie cutter, because Chicago has a sophisticated food market. We also have indoor and outdoor neighborhood bars with craft cocktails and multiple event venues. And the one thing we pride ourselves most on is our attention to detail and service.
How do you want people to feel when they dine with you?
Our goal is for every guest to have an emotional experience when dining with us. We do not sleep at night unless every single guest leaves this building absolutely floored with their experience.
What are your goals for the next 10 years?
To stay ahead of the trends, remain successful, and continue to exceed our own expectations and dreams for this restaurant.
Interview by Kaleigh Glaza | Online Editor
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