Although ZED debuted in 2007 in Downers Grove and Schaumburg, Ill., the Chicago unit, which opened in April, features the prototype the company will use as it expands. The modern, rustic decor includes hickory and walnut floors, a circular fire pit, wood slats on the ceiling and floor-to-ceiling windows.

In 2005, Emeryville, Calif.-based Tavistock Restaurants bought Sal & Carvao, a Brazilian steakhouse with three units in Illinois. But it soon realized the red-meat focus and basic salad bar didn't appeal to women and triggered a veto vote. In addition, the segment was becoming crowded with competitors such as Brazzaz and Texas de Brazil. So Tavistock spent two-and-a-half years redeveloping the concept into an international, upscale steakhouse.

ZED451 debuted in June 2007 at the Schaumburg and Downers Grove, Ill., stores and in April at the Chicago unit. The only element the company kept from Sal & Carvao was the prix-fixe menu and service style. For $49, guests receive unlimited portions of meat, fish and poultry cooked over a fire pit as well as items from the salad bar, which ZED calls the Harvest Table. Instead of servers dressed in gaucho outfits, chefs clad in chefs' whites now present and carve the proteins tableside.

The menu now features global flavors and has been expanded to include poultry and fish. Popular items include Citrus Salmon, Buttermilk Marinated Bottom Sirloin and Mediterranean Chicken Breast. The Harvest Table features seasonal soups, breads, artisanal cheeses, charcuterie, spreads and side dishes such as Steamed Baby Bok Choy with a sweet orange and chili glaze. Guests can order the salad bar only for $26.

“It's a superior guest experience,” says COO Daniel Harf. “They get to control the pace and the portion. It's that unlimited sampling. That sense of adventure.”

Unlike the previous design, which had only a dining room, the new prototype breaks up the space to give guests different dining experiences. For those dining with a big group, the restaurants have communal tables and couches on the rooftop patio. Guests who prefer a more intimate experience may hang out at the cabanas on the patio, circular banquettes or smaller dining tables. For an interactive experience, customers can dine at the chef's counter to talk with the chefs as they cook the food or at the wine bar to learn more about the 75 to 95 varietals on ZED's global wine list and watch the bartenders make ZED's seasonal specialty cocktails.

ZED seeks to enhance the guest experience before and after the meal, too. The staff is trained to act as a concierge by helping customers make reservations at other restaurants, lounges and bars following their meals. The company has a shuttle bus wrapped in ZED advertising to pick up and return guests to their hotels or take them to their next destination.

The next step in ZED's evolution is expansion. ZED is looking for urban areas that have locals, businesspeople and tourists. It will open in Boca Raton, Fla., in 2008, Orlando and Scottsdale, Ariz., in 2009, and Boston in 2010. The company expects at least 30 units nationwide in five years.