An Early Look at Bistrot Le Zinc

An Early Look at Le Zinc
An Early Look at Le Zinc

The unassuming entrance to Le Zinc. Photograph by Emma Patti

An Early Look at Le Zinc
An Early Look at Le Zinc

The interior of Le Zinc has dark wood tables, red banquettes, and photographs—some have a personal tie to the owners. Photograph by Emma Patti

An Early Look at Le Zinc
An Early Look at Le Zinc

Chef David Ashwell, who worked at Marcel’s and Brasserie Beck for ten years. Photograph by Emma Patti

An Early Look at Le Zinc
An Early Look at Le Zinc

Alaskan cured salmon with dill, Dijon, new potatoes, creme fraiche, and salmon roe. Photograph by Emma Patti

An Early Look at Le Zinc
An Early Look at Le Zinc

Classic French onion soup with Gruyere. Photograph by Emma Patti

An Early Look at Le Zinc
An Early Look at Le Zinc

Steamed PEI mussels with white wine, garlic, cream, and Italian parsley. Photograph by Emma Patti

An Early Look at Le Zinc
An Early Look at Le Zinc

Newspaper-lined cones waiting for hot fries. Photograph by Emma Patti

An Early Look at Le Zinc
An Early Look at Le Zinc

Braised lamb shank with potatoes, peas, and ratatouille sauce. Photograph by Emma Patti

An Early Look at Le Zinc
An Early Look at Le Zinc

Lemon tart. Photograph by Emma Patti

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