Arizona Fall 2019 Restaurant Week runs September 20th – 29th and somewhere around two hundred restaurants are participating. They are offering three course special meals for $33.00 and $44.00. A few restaurants are offering TWO for $33.00 and TWO for 44.00 deals. Zinc Bistro is among the participating restaurants offering a special restaurant week menu ($44.00).
Zinc Bistro is a New York Style Parisian Restaurant in Scottsdale Arizona in the Kierland Commons.
The atmosphere is sort of an old fashioned look with a tin ceiling and classic fixtures and traditional seating indoors, or at the bar, on the patio or the courtyard.
If you have an appetite for shellfish an oyster bar and other shellfish is available in addition to the menus.
The traditional French Onion Soup has been featured on Food Network’s Best Thing I Ever Ate so I had to start with that since it was on the restaurant week menu.
It taste like a high quality gruyere with a little snip of chives. Ohhhhhh It’s DELICIOUSSSSSSSSSSS! I don’t know why so much cheese is melted on the outside of the bowl. A toasted piece of baguette holds up the cheese. The soup is so different…and amazing. It’s not at all what I expected……It’s so caramelized onion-ee It taste just like confit onions well maybe because they are confit onions. Those onions are melty and must have been slow roasted for around 8-12 hours with bay leaves, pepper, herbs and a big splash of something I’m not very familiar with maybe Pernod? Oh it’s delicious and Forking Amazing. WOW!
My husband started with the Escargot Bougugnon.
There’s an interesting spice blend on the escargot. It’s herbs de Provence, garlic, parsley, pernod and a little heat from Calabrian Chile. There is also a rich slice of brioche.
My main was the Blackened Alaskan Halibut.
It’s almost too pretty to eat! There’s flowers, pretty vegetables and special seasonings. Now I go to taste some fish. I never had anything blackened that tasted this delicious and complex before. It’s sort of spicy but lightly smokey and fruity with other flavors mixed in. The halibut is very tender, moist and flakes. Under the center piece of fish is a breaded green tomato in a pickled tomato remoulade. YUM! what a treat! There’s another dab of something green and creamy and chopped up onion and celery and a little tempura fried oyster. This plate was very detailed and Forking DELICIOUS!
My husband had the Compart Farms Pork Tenderloin.
All kinds of wonderful things were on this plate. There was escarole with ventreche (pork belly seasoned and with smoke), choucroute ( a type of French sour kraut) and caramelized apple hydromel (honey and water liquor that is fermented or mead).
Then we got to share TWO desserts!
One was the Upside Down Apple Tart Tatin that was topped with malted cascara ice cream. Other goodies here were luxardo cherries and cocoa nib crumble. YUM!
The other dessert was a Peanut Butter Eclair.
It had Nutella Pastry Cream and Strawberry Ganache with pretty flowers. It was suppose to come with Foie Gras Powder but I asked them to leave that off. I liked how this was so different and the strawberry ganache wasn’t too sweet either and had lots of strong strawberry flavor.
It was a lovely very detailed three course dinner that we both enjoyed!
Restaurant Week Fall 2019 at Zinc Bistro was worth a Fork!
www.ZincBistro.com
Every THING is subject to change and your exsperience may or may NOT differ.
