The Chicago Tribune’s Food Critic Phil Vettel highlighted Bistrot Zinc in his annual New Year’s Eve roundup. Whether it’s Phil himself or the first person who calls us asking for the “Phil Vettel” table, we are sure to have a great New Year’s Eve.
Click here to read Phil’s New Year’s Eve restaurant roundup.
Chicago Social Magazine has featured Bistrot Zinc’s cassoulet dish. Here’s what they have to say:
“You could say this dish is to the French what pot roast is to us Americans. Though cassoulet is considered more of a peasant dish rather than something served up at a chic bistro in Paris, it still makes it onto the menu at Chicago’s Gold Coast “bistrot.” The dish is authentic as the environs at Zinc, right down to the tiled floors, tin ceilings and yes, zinc bar. Chef Tim Kirker takes garlic sausage and braised lamb and simmers both in a rich stock made with white beans, garlic and tomato. And as if that wasn’t rich enough, it’s topped off with duck confit.”
Read the entire article here.
Kiki Luthringshausen of The Examiner wrote a nice article featuring Bistrot Zinc and our cassoulet.
Click the link below to read the article.
Bistrot Zinc serving cassoulet