![An Early Look at Le Zinc](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_entrance.jpg)
The unassuming entrance to Le Zinc. Photograph by Emma Patti
![An Early Look at Le Zinc](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_interior-with-photos.jpg)
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](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_chef-ashwell.jpg)
Chef David Ashwell, who worked at Marcel’s and Brasserie Beck for ten years. Photograph by Emma Patti
![An Early Look at Le Zinc](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_salmon.jpg)
Alaskan cured salmon with dill, Dijon, new potatoes, creme fraiche, and salmon roe. Photograph by Emma Patti
![An Early Look at Le Zinc](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_french-onion-soup.jpg)
Classic French onion soup with Gruyere. Photograph by Emma Patti
![An Early Look at Le Zinc](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_mussels.jpg)
Steamed PEI mussels with white wine, garlic, cream, and Italian parsley. Photograph by Emma Patti
![An Early Look at Le Zinc](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_fries-cones.jpg)
Newspaper-lined cones waiting for hot fries. Photograph by Emma Patti
![An Early Look at Le Zinc](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_lamb.jpg)
Braised lamb shank with potatoes, peas, and ratatouille sauce. Photograph by Emma Patti
![An Early Look at Le Zinc](https://www.washingtonian.com/wp-content/uploads/2012/03/standard_lemon-tart.jpg)
Lemon tart. Photograph by Emma Patti