Comments on: Zinc

By: wahoowa

wahoowa — Sun, 16 May 2010 17:05:47 +0000

Anniversary dinner last night and loved it! The grilled Portuguese Sardines were big and tender, with crisp skin while the Frogs legs just melted in my mouth. Esgargot on toast: simple and divine. Frittes dipped into the mussel broth amazing. And Founders beer on tap! So rare that a Cville tap list at a non-beer restaurant gets something so right.

By: Vu

Vu — Thu, 22 Oct 2009 21:16:18 +0000

As chef and owner of Zinc, I’d like to thank you for your positive review. I am aware that I can’t please everyone all the time and that this industry is requires constant vigilance in the strive towards excellence. I always welcome feedback and constructive criticism and I’m always available (thanks to our open kitchen) to anyone who would like to come and talk to me to share their comments. Our menu changes frequently subject to availability and season so those of you who tried us in the summer should give us another chance this fall when we move towards some big french classics such as boeuf bourgignon, coq au vin, cassoulet, and choucroute garnie. As for the mac and cheese, on your next visit feel free to request it sans breadcrumbs and let me know what you think. I am particularly proud of our croque madame especially after it was compared by one of our patrons from new orleans to John Besh’s version at Luke. She brought a photo she took to let us know that she found ours to be much more decadently delicious! Only one correction I’d like to mention is that parking is not limited to the street as indicated. We have a free parking lot behind the restaurant accessible via the passage between zinc and albemarle baking company. Thanks again for the kind words and I look forward to your next visit. Stop by the kitchen and say “Hey”!

By: Vu

Vu — Thu, 22 Oct 2009 21:16:00 +0000

By: Vu

Vu — Thu, 22 Oct 2009 20:36:39 +0000

As chef and owner of Zinc, I'd like to thank you for your positive review. I am aware that I can't please everyone all the time and that this industry is requires constant vigilance in the strive towards excellence. I always welcome feedback and constructive criticism and I'm always available (thanks to our open kitchen) to anyone who would like to come and talk to me to share their comments. Our menu changes frequently subject to availability and season so those of you who tried us in the summer should give us another chance this fall when we move towards some big french classics such as boeuf bourgignon, coq au vin, cassoulet, and choucroute garnie. As for the mac and cheese, on your next visit feel free to request it sans breadcrumbs and let me know what you think. I am particularly proud of our croque madame especially after it was compared by one of our patrons from new orleans to John Besh's version at Luke. She brought a photo she took to let us know that she found ours to be much more decadently delicious! Only one correction I'd like to mention is that parking is not limited to the street as indicated. We have a free parking lot behind the restaurant accessible via the passage between zinc and albemarle baking company. Thanks again for the kind words and I look forward to your next visit. Stop by the kitchen and say “Hey”!

By: Vu

Vu — Thu, 22 Oct 2009 16:36:39 +0000

By: Vu

Vu — Thu, 22 Oct 2009 13:36:39 +0000

By: misterdonalddraper

misterdonalddraper — Tue, 20 Oct 2009 21:43:10 +0000

Good to know about the Croque Madame…I am curious how it will compare with one of my favorite sandwiches, the Croque Monsieur, in NYC at a place called Jules Bistro. If you are big fan of mac&cheese in the gourmet arena I would highly recommend the Downtown Grille's. I do not have a whole lot to say about Zinc. I want to like it. I have eaten there twice and it has not brought me back, but some people seem to think it is great so I am very willing to be won over. Just has not happened yet.

By: Andrea

Andrea — Tue, 20 Oct 2009 19:29:54 +0000

Agreed on the Croque Madame…heaven!