The unassuming entrance to Le Zinc. Photograph by Emma Patti
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
Chef David Ashwell, who worked at Marcel’s and Brasserie Beck for ten years. Photograph by Emma Patti
Alaskan cured salmon with dill, Dijon, new potatoes, creme fraiche, and salmon roe. Photograph by Emma Patti
Classic French onion soup with Gruyere. Photograph by Emma Patti
Steamed PEI mussels with white wine, garlic, cream, and Italian parsley. Photograph by Emma Patti
Newspaper-lined cones waiting for hot fries. Photograph by Emma Patti
Braised lamb shank with potatoes, peas, and ratatouille sauce. Photograph by Emma Patti
Lemon tart. Photograph by Emma Patti
