From Our Editors
Five Things to Know About Bistrot Zinc
Before he ran the kitchen at Bistrot Zinc, chef Tim Kirker trained at the Culinary Institute of America, worked in kitchens at 5-star hotels (including the Waldorf Astoria in Manhattan and the Peninsula in Chicago), and even served as the chef at a fly-fishing camp in the Yukon. Today he prepares classic meals rooted in centuries of French culinary tradition. Below, five reasons to stop by.
- Chef Kirker respects French grandmas. Hence his “Grandmother-style” roast chicken, served with smoked bacon and mushrooms, and doused in rosemary-garlic jus
- There’s plenty of vino. The bistro has a full bar, with an array of wine bottles displayed behind it.
- In summer, everyone eats en plein air. When the weather’s nice, the windows in the red-and-black storefront stay open so that diners can catch the breeze as if they were at a sidewalk cafe in Paris.
- The French onion soup is so hearty it’s basically a casserole. The gruyère-topped soup is baked in a single-serving bowl, creating a satisfyingly cheesy crust.
- The bar’s brunch cocktail beats a mimosa. It’s champagne with apricot nectar, a fizzy concoction that pairs nicely with crepes, brioche French toast, and croque monsieurs.