Zedric's

Founded by Culinary Institute of America alumnus Chef Zach Lutton, the kitchen builds its menu without seed oils, preservatives, or artificial colors. Offerings cater to keto, paleo, low-carb, and gluten-friendly routines with dishes like Cajun-butter baked cod and blackened mahi mahi paired with spiced aioli. Using Modified Atmospheric Technology, the portions stay fresh in the refrigerator for up to seven days, keeping disciplined nutrition remarkably effortless.