Bistrot Zinc Chicago French Restaurant » In The Media

Grilled Pork Chop with Potato Hash and Rhubarb Compote

Fri, 17 May 2013 13:13:26 +0000

Grilled Pork Chop with Potato Hash and Rhubarb Compote

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.

Storefront City reviews Bistrot Zinc

Mon, 15 Apr 2013 14:22:41 +0000

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!

Read the full article here »

Wine of the Week – 12/17/12

Mon, 17 Dec 2012 21:52:08 +0000

Louis Bouillot “Perle d’Aurore” Rose, Brut NV

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

Bistrot Zinc in the Daily Dish

Thu, 25 Oct 2012 16:24:21 +0000

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!”

Click here to read the entire post &raquo

Serious Eats Reviews Bistrot Zinc’s Vegetarian Options

Wed, 26 Sep 2012 15:59:14 +0000

Serious Eats reviewed the vegetarian options on the Bistrot Zinc menu.

Click here to read the article »

A Sandwich A Day reviews our Gigot d’Agneau

Tue, 03 Jul 2012 13:47:54 +0000

The A Sandwich A Day blog has reviewed our Gigog d’Agneau lamb sandwich.

Click here to read the review »

Chef Tim Kirker’s Wife Blogs About Their Vacation in Argentina

Mon, 09 Apr 2012 23:44:35 +0000

Chef Tim Kirker’s wife Janet has a new blog post on The Chopping Block’s blog detailing their recent trip to Argentina.

Read the post here »

Chicago Now Features Bistrot Zinc

Sun, 27 Nov 2011 14:20:10 +0000

Chicago Now recently featured Bistrot Zinc in a post on their Chewables Chicago blog.

Click here to read the post.

The Globe and Mail mentions Bistrot Zinc

Wed, 12 Oct 2011 23:42:16 +0000

The Globe and Mail’s Sam Bufalini mentioned our French restaurant in a recent article about Chicago, calling us one of a few “noteworthy entries at the top of the food chain”.

Click here for the full article.

Chef Tim Kirker’s recipe for Braised Pork Cheeks

Fri, 23 Sep 2011 17:38:19 +0000

The Toronto Star has posted a recipe for Bistrot Zinc Chef Tim Kirker’s Braised Pork Cheeks. The dish was a special this past April.

To view the recipe, click here.