is a modern, casual restaurant serving American fare with Austin-inspired preparations and ingredients. I recently moved from downtown Austin to North Austin, which has more restaurant chains than local eateries. Zed’s is a hidden gem among all the tech companies and gives you an escape from the corporate lifestyle. Set upon three acres that include spacious decks, a pond, hike and bike trail and indigenous landscaping, Zed’s has created an oasis in the city, just minutes from the hustle and bustle of I-35.
I’m a sucker for good restaurant ambiance and it’s no surprise that Michael Hsu designed Zed’s. The clean lines, airy environment, and beautiful panorama view from the decks that welcomes summer breezes is simply amazing.
Thanks to Zed’s Restaurant (Newton O’Neil Communications) and Becker Vineyards for creating this beautiful meal. I had the pleasure of sitting next to Erin Quinn, Editor in Chief of Austin Monthly, Amy Denny of Community Impact, and Nichole of Becker Vineyards.
Viognier white wine from Becker Vineyard’s.
1st course: Bang Bang Shrimp
Potato and egg with Mexican twist of shredded tortilla. Served with two fried shrimp breaded with sesame and Chief’s secret sauce. The addition of sesame adds another level of crunchiness to the fried shrimp.
2nd course: Salmon and Grits
Lightly seasoned and grilled salmon with homemade creamy grits and tomato and corn salsa.
Palette cleanser: Blackberry sorbet, lemon curd, and sugar structure
3rd Course: BB Quack.
1/2 duck cured in house BBQ for 24 hours, then slowly roasted with lemon, rosemary and peppercorn. Served with baked beans and cornbread.
4th Course: Lamb Shank Redemption
Braised lamb shank in a savory onion, ginger and garlic mirepoix with couscous.
5th Course: Chocolate Peanut Butter Torte
I am not a dessert person but Chef Jacon Hilbert you may have stolen my heart away with this very light torte. The best thing about it? It’s not overwhelmingly too sweet.