739 N. Clark St. • Chicago, IL 60610


Monday – Thursday: 4:30 p.m. – 12 a.m.
Friday: 4:30 p.m. – 2 a.m.
Saturday: 10 a.m. – 2 a.m.
Sunday: 10 a.m. – 12 p.m.

Monday – Thursday: 5 – 10 p.m.
Friday: 5 – 11 p.m.
Saturday: Brunch : 10 a.m. – 2 p.m. | Dinner: 5 – 11 p.m.
Sunday: Brunch: 10 a.m. – 2 p.m. | Dinner: 5 – 10 p.m.

About ZED 451

ZED451 is an upscale, modern grill set in a stylish 18,000-square foot space in the heart of River North.  The restaurant offers contemporary upscale dining for a fixed price. Dining guests indulge in an unlimited sampling of fire grilled steaks, ribs, poultry, wild game and seafood, all served table side by ZED451′s team of chefs.  The experience begins by visiting the seasonal Harvest Tables, featuring a bounty of house made soups, artisan cheeses, meats, breads, and over eighteen inspired salads.  Brunch is served on Saturdays and Sundays. The lavish rooftop deck and lounge is open seasonally. An urban chic lounge, located adjacent to the dining room, features ZED451′s “Cravings” menu, complete with delicious a la carte options and large list of “Liquid Market” libations.

Michael McDonald - Executive Chef, ZED451

With an accomplished background that includes positions at high-profile restaurants in some of the world’s most celebrated dining destinations, Executive Chef Michael McDonald brings artistry, sustainable sensibilities and veteran talent to his lead role at ZED451.

McDonald has collected expert techniques and insights from top culinary talents including Charlie Trotter, Jean Joho, Nobu Matsuhisa and Gray Kunz thanks to a lengthy culinary career spanning more than two decades. He has managed multiple kitchens in high-volume operations including The Four Seasons, The Shore Club Hotel in Miami, Sonoma Mission Inn in Sonoma, and One & Only Palmilla Resort in Los Cabos. Most recently, he served as executive chef at both Luxbar and One Sixty Blue in Chicago.

Originally from Illinois, McDonald’s interest in food began at a young age while spending time on the family farm. It was that experience that rooted his dedication to ingredient-driven cuisine using fresh, seasonal elements as the inspiration for his farm-to-table approach.

A systems-driven leader, he is firmly committed to recruiting, training and developing the next generation of chefs by closely mentoring his staff. McDonald’s passion for excellence is evident in the fresh, flavorful cuisine he delivers to ZED451 guests.

Oh and at Baconfest Chicago 2012, Zed451 won a coveted Golden Rasher Award!:

Lunch Session Awards

Best Front of House Presentation:
Zed 451, Kate Milashus
gorgeous display from ZED451
Photo credit: Ben Collins-Sussman

Zed451:  Chef Kate Milashus
Photo credit: Ben Collins-Sussman

bacon pancake pops in a bourbon glaze

At Baconfest Chicago 2014:

Photo by Anne Petersen.

Sweet Potato Maple Cajun Bacon Tartlet