![]() Check with this restaurant for current pricing and menu information. Clark Street, planned for a mid- or late-October opening. ZED451 - Schaumburg (847) 925-0061 801 E Algonquin Rd, Schaumburg, IL 60173 Restaurant website American, Steak Menu not currently available Menu for ZED451 - Schaumburg provided by DISCLAIMER: Information shown may not reflect recent changes. Stay tuned for more coverage in the coming months. Graves also notes they’re working on an all-season sidewalk patio along Clark Street. A news release mentions a draft nitro-brewed espresso martini as part of the beverage program. Landes worked at Rick Bayless’ Bar Sotano, the Loyalist, and Mi Tocaya Antojeria in Logan Square. Liva has also brought aboard veteran Chicago bartender Roger Landes. Weekend brunch will be part of the repertoire, and Graves says they’ll have a late-night menu. The menu will lean European and the classic wine regions, but Graves isn’t opposed to dipping into other places for inspiration if the situation calls for it, For example, Graves says he has an XO Sauce he’s ready to deploy on the menu. Private and semi private event space available for groups up to 800 guests. Share Your Experience Select a Rating Select a Rating Reviews for ZED451 4.0 stars - Based on 23 votes. ZED451 is a contemporary internationally inspired upscale steakhouse providing unlimited samplings of seasonally driven multicultural offerings. “It’s really a matter of having good wine and having food that plays off that good wine.” Best of Schaumburg Best of Schiller Park Best of Skokie Best of South Chicago Heights Best of South Holland Best of Steger Best of Stone Park Best of Streamwood. “I don’t know if it’s really as complicated as people make it out to be,” Graves says of getting the food and wine programs in step. It’s creative modern Midwestern cuisine that will pair well with the wine made on premises. Liva, a name derived from the Scandinavian word for life, won’t have a fine dining bent like Graves’ Alinea adventures. Given that last credential, it’s apparent that Graves has experience ensuring food and wine complement each other. But what might catch diners’ eyes is Graves developed the menu at Terra & Vine, the Evanston restaurant owned by one of Chicago’s most famous sommeliers, Alpana Singh. He’s also cooked at the Promontory in Hyde Park. Graves is a former sous chef at Alinea, and also worked at Next Restaurant, and Aviary. Grilled shrimp at Liva isn’t exactly midwestern.
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