#ZED 451 739 N CLARK ST CHICAGO FULL#
One could make a very satisfying dinner by dining at the salad bar only, which will set you back only $29.99, compared to $47.99 for the full monty.
#ZED 451 739 N CLARK ST CHICAGO PLUS#
The salad bar has a surfeit of greens, cheeses, meats and seafood, plus a few chafing-dish entrees, a sushi bar kicking out four or five different maki rolls and a daily soup (the lobster bisque is wonderful, full of briny flavor and comparatively light on the cream). Nevertheless, I found myself returning to the beef ribs, the linguica (Portuguese sausage) and the flank steak, the best of the bunch. It helps to break the monotony with side dishes such as mashed potatoes and fried bananas, but the better solution would be for the chefs to employ less salt. But after a half-dozen tastes, the salt was beginning to weigh on my palate with every bite. The picanha (rump roast) and bacon-wrapped chicken were unbearably salty, though when I asked for a less-salty picanha, the kitchen quickly obliged. Getting in touch: VoyageChicago is built on recommendations from the community it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.The meats here are rather good, though aggressive salting can be an individual and cumulative problem. The challenges I faced as a woman only made me want to succeed more, and I think that same thought resonates among many female chefs. My one hope for the industry would be to see females really take charge in such a male-dominated field. The past few years has been hard on everybody, but in the next 5-10 years I see the industry shaping itself for success. How do you think the industry will change over the next decade?Ĭhicago is an incredibly competitive city, especially within the restaurant and culinary industry. My ability to play into these seasons, as well as guests’ culinary desires, is what sets me apart from others. So we like to call ourselves a global churrascaria as well, not just Brazilian.Īs Executive Chef at ZED451, it is my job and pleasure to create new and rotational menu items that welcome the essence of each season. Yes, our meats come served on a skewer tableside, but we also have Szechwan Salmon, Sea Scallops with Tomato Bacon Jam, Duck Breast with Amaretto Pistachio Butter. While most people will say, “Oh Brazilian Steakhouse” we are more a modern international cuisine.
ZED451 is a modern churrascaria where chefs bring a wide selection of fire-grilled fare and hand-carved rotisserie directly to the guests table allowing them to taste the season’s freshest picks at their own pace. So let’s switch gears a bit and go into the ZED451 story. I was promoted to sous chef 2 months later. That might offend some women, but to me that was such a compliment. The chef literally said to me one day “I never thought I would work in a kitchen where the two bad-ass cooks were girls”. And it worked I was working at a steakhouse in Jacksonville, and myself and another girl were the top lead cooks in that kitchen. The challenges I faced only made me want to success more, want it more. Luckily I had some great mentors along the way that gave me a chance to move into different roles and learn every aspect of the kitchen. Most female chefs were pastry chefs, which is definitely not the case now. Especially for me -being a woman in a male-dominated field, 20 years ago was a very different environment. You work hard, put in the long hours and hopefully good things come your way. In September 2015 I was offered the job of Executive Chef, which I excitedly took. After being with III Forks for 5 years, I was presented with the opportunity to be the Chef De Cuisine at ZED451. My fine dining experience led me to III Forks Steakhouse in Jacksonville where I worked my way from line cook to Sous Chef before moving to Chicago to accept the Executive Sous Chef position at III Forks Chicago. I then started on my culinary journey at Sawgrass Marriott Resort and Spa in Ponte Vedra Beach, Florida, where I worked my way through all culinary outlets, and landed in Fine Dining. After recognizing my calling, I left my Political Science and Criminology program behind and graduated from Florida State University in Jacksonville with a degree in Culinary Management. I began my culinary career after discovering a passion and love of food and preparing meals for family and friends.
So, before we jump into specific questions about the business, why don’t you give us some details about you and your story. Today we’d like to introduce you to Andrea Williams.
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