Schaumburg Live Work & Play

and the aforementioned Margarita, I decided to stick with the grapes. The wine list is easy to maneuver and progressive, starting with lighter, fruitier wines. White wines and champagne are located near the top, and a deep inventory of reds round out the list perfectly complementing the plethora of carnivorous delights to come. Expect around 85 bottles and a couple dozen selections by the glass, ranging from inexpensive to “I just won the lottery” price points. On a nice, green note, ZED451 boasts an in-house, triple-filtration water system, offering guests still- and house-made sparkling water free of charge in reusable glass bottles. Petite cheesy muffins arrive tableside, piping hot, with an accompanying fruity butter. Take a quick taste before heading to the inviting, circular Harvest Table with surprises at every curve. It’s recommended to take a gander first, and then choose among seasonal, composed salads; veggies with attending sauces and dressings to embellish as you like; at least five different just-baked breads with yummy smears like sun-dried tomato butter; two fresh soups; and charcuterie and artisan cheese from thin ribbons of Prosciutto to gooey, rich Brie. Each offering on the Harvest Table has a splash of creativity. You’ll find florets of roasted cauliflower that you can enhance with pecan vinaigrette; pan-seared baby bok choy swabbed in a chili glaze; turkey Cobb salad waiting for whole grain mustard vinaigrette; Madagascar pineapple with orange yogurt dressing; and a righteous steakhouse wedge of Baby Bibb (not the cheaper Iceberg lettuce) with a chunky Bleu cheese dressing. Each diner can neatly coat choices with as much vinaigrette or sauce as he or she chooses, so forget having to blather on about “dressing on the side, please,” “easy on the sauce” or “drown it in that scrumptious stuff.” As opposed to the de rigueur salad bar, you won’t find a vat of asparagus or the last vestiges of cole slaw scraped dry but rather small displays that are continuously refreshed, sending the message, “We made this for you.” Act II of the food show is quite impressive. Take your river rocks from their dish and place them on the table, indicating that you’re up for a meeting of the meats. Chefs flaunt their wares through the dining room with precision, visiting with skewers of bacon-wrapped filet mignon; slow-roasted short ribs; salmon washed in citrus; lamb chops sporting a goat-cheese crust; and grilled chicken with a garlicky ZED (847) 925-0061 Executive Chef John Radcliff HOURS 5 to 10 p.m., Monday through Friday 451 801 E. Algonquin Road Schaumburg www.zed451.com 4:30 to 10 p.m., Saturday Noon to 8 p.m., Sunday Private party space available. Fixed pRice menU $42.50 for dinner, includes the Harvest Table, unlimited meat, poultry & fish specialties plus dessert. Dine solely from the Harvest Table for $24.50 at dinner. Children ages 7 through 10 are $21.50. Kids 6 and under eat free. chimichurri sauce. Baby back ribs glazed with smoky-sweet sauce were agreeably tender and the special, mahi-mahi with a mango salsa, surprised our sated appetites as we flagged down a second helping. Tip: Look like you’re in-the-know and pick up your mini tongs to catch the tender slices your chef carves tableside. The menu balances tradition with adventure. Discover buttermilk-marinated bottom sirloin as well as spicy Portuguese chorizo sausage. Know that when a chef flaunts his goods and says, “I marinated, then coated the pork medallions in Parmesan cheese before grilling above a mix of charcoal http://www.zed451.com http://www.zed451.com

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Schaumber Live Work & Play Contents Hidden Treasures Slice of Life Handling Work Life Featured Business Surviving United Flight 232 Succulent Flavors Out & About Around Town Hot Spot! Dining Out

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