A ten-ounce chop is grilled to temperature. The hash is made with duck fat, Yukon gold potatoes, red onion, garlic, and rosemary. The compote is made with a gastrique of Champagne vinegar and sugar, and minced ginger.
View our complete May specials menu here.
Chicago restaurant blog Storefront City recently reviewed Bistrot Zinc. They conclude their review by saying, “Bistrot Zinc brings the flavor and bright sunny feeling of a classic French bistro without the stuffiness you might find in good ol’ France. And with a healthy sized menu and generous portions, you’ll definitely go home with a full stomach and some satisfied taste buds.”
Thanks Storefront City!
Louis Bouillot created such a beautiful, aromatic rosé, and it begins with a pneumatic pressing combined with short maceration on the skins. Louis Bouillot followed this with the méthode traditionnelle, involving a bottle fermentation of at least 24 months, far past the legal requirement of 9 months, to ensure that the lees impart the maximum aromas and finesse to our wine. Fine bubbles and light moss developing blackcurrant and strawberry’s fruity notes. Fruity notes are mixed with a nice acidity that follows the taste until the end.
80% Pinot Noir, 20% Gamay
The Daily Dish blog has featured Bistrot Zinc. Shari writes “I really enjoyed each course in its own way, and so I don’t think I can pick just one. The perfect meal for me would be having each course all over again. SO good!”
Serious Eats reviewed the vegetarian options on the Bistrot Zinc menu.
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