Restauranteurs Lane and Ginny Gilbert have turned the building that formerly housed the Asian-inspired Zen into a more traditional seafood and steak restaurant.

The menu at Gilbey's Seafood and Steak features modern, fresh American cuisine, and Chef John Odom holds the restaurant to the same high standards as its sister restaurant, Villaggio Grille.

“We decided to change from Zen to Gilbey's to make it more mainstream — something people would eat everyday,” Odom says. “It's the same great ingredients, but more American. Everything is still made from scratch, and we're using local produce, like lettuce from Craine Creek Farm in Loxley and vegetables from Local Appetites in Silverhill.”

The steaks at Gilbey's are upper 2/3 Choice beef, and Gilbey's serves Gulf shrimp, yellowfin tuna, grouper, Maine lobster and hand-selected diver scallops.

Gilbey's has an extensive wine menu with more than 100 choices, and cocktails are made with elaborate garnishes and served with a cube of dry ice, which makes each drink gently bubble and steam — a fun trick that causes customers to ooh and ahh as their drinks are served.

General Manager Ian Lopez says customers can expect exceptional service from the staff at Gilbey's.

“We train our staff to be relational and to be accommodating to guests' requests,” he says.