{"id":62343,"date":"2022-12-25T00:01:47","date_gmt":"2022-12-25T06:01:47","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=62343"},"modified":"2026-04-06T09:43:27","modified_gmt":"2026-04-06T15:43:27","slug":"zinc-bistro-scottsdale-arizona","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=62343","title":{"rendered":"Zinc BIstro – Scottsdale, Arizona"},"content":{"rendered":"
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The World-Famous Zinc Bistro in Scottsdale<\/figcaption><\/figure>\n

“Are you sure we belong here<\/em>,” my Kim asked as we strolled along Kierland Commons, an upscale Main Street lifestyle center. \u00a0“Of course, we belong here<\/em>,” I replied just as a shiny, brand new Bentley parked in the spot we were walking past. \u00a0We certainly don’t have that kind of money (not even close), but we have a great equalizer. \u00a0Just by batting his brown eyes, our debonair dachshund The Dude had the couple on the Bentley clamoring to pet and stroke him, all the while uttering oohs and aahs at the softness of his fur and the sweetness of his smile. \u00a0Whether you own a Bentley or a Hyundai, our Dude will own your heart. \u00a0<\/span><\/p>\n

Based on the adulation he received that evening, The Dude could have run for mayor of Kierland Commons and he probably would have won (unless Maricopa Country’s election shenanighans rig it against him). \u00a0 His peeps included the wait staff as well as diners at adjacent tables. \u00a0Everyone wanted to meet our four-legged fur baby. \u00a0Whether or not my Kim and I belonged among all the well-heeled, it was obvious The Dude makes himself–and by extension, us–at home wherever he goes. \u00a0<\/span><\/p>\n

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The Heated Dude-Friendly Patio Where We Had Christmas Dinner in 2022<\/figcaption><\/figure>\n

Now, a little about Kierland Commons. \u00a0To say it’s solely\u00a0an open-air shopping and dining destination is to underscore how impressive this enclave in North Scottsdale really is. \u00a0Specialty retail stores make this a wallet-emptying shopper’s paradise while chef-driven restaurants (such as Mastro’s Ocean Club, The Greene House, North Italia, Zinc Bistro, Tommy Bahama, and The Mission) are a gastronome’s dream. \u00a0Visiting Zinc Bistro was an opportunity to learn if the realization of one particular dream lived up to my expectations. \u00a0I’ve had Zinc on my radar for about twenty years and was really just looking for an excuse to finally try it. \u00a0Christmas dinner 2022 was such an excuse.<\/span><\/p>\n

Zinc’s website describes the restaurant as a “New York style Parisian bistro<\/em>” “designed with contemporary sensibilities, yet returns the nostalgic ambiance of an authentic Parisian bistro<\/em>.” \u00a0“<\/span>Round marble bistro tables and wicker chairs spill out onto the sidewalk, offering a kind of people watching one might indulge in along Boulevard Saint-Germain<\/em>.” \u00a0 Whether your experiences dining in a Paris bistro or sidewalk cafe are vicarious (while watching a movie or being regaled with stories) or you’ve actually experienced that sublime joy, Zinc will take you back to those experiences. \u00a0It’s probably the closest to Paris you’ll experience in the Southwest.\u00a0<\/span><\/p>\n

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French Bread and Butter<\/figcaption><\/figure>\n

You probably don’t consider yourself a voyeur, but \u00a0people watching in Kierland Commons is intriguing and fun. \u00a0Not only do all the passers-by appear to be blonde, beautiful and age-defying, they dress to the nines. \u00a0Their motorized conveyances are just as impressive. \u00a0Not only did we espy that one Bentley, we caught sight of several high-end Porsches, BMWs, Mercedes Benz and Audis. \u00a0Teslas seemed so pedestrian in comparison. \u00a0One other sight of note is the presence of the legendary Shake Shack<\/strong><\/a> and its custom Angus beef blend, never frozen, no hormones or antibiotics ever, humanely raised and grazed in the USA beef.<\/span><\/p>\n

The Dude-friendly patio was already almost full by the time we arrived for our reserved table. \u00a0The hostess escorted us to our table, a process that always takes longer than you might think because The Dude has to meet his many admirers. \u00a0Patio heaters were well-positioned to keep guests comfortable (you might not think heaters would be necessary in 60-degree evening weather, but when the sun goes down in Scottsdale, it seems cold). \u00a0No sooner were we seated than our server ferried over a basket of French bread and butter<\/strong><\/em>. \u00a0This is the staff of life at its finest. \u00a0<\/span><\/p>\n

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Onion Soup Gratinee<\/figcaption><\/figure>\n

More than any dish on the menu, the one we most wanted to have was Zinc’s legendary onion soup gratinee<\/strong><\/em> (traditional onion soup with bubbling six month aged AOP Gruyere). \u00a0 Renowned Phoenix chef and Food Network personality Beau MacMillan<\/strong><\/a> declared this enchanting elixir the best he’s ever had. \u00a0Who are we to argue with the acclaimed chef? \u00a0This classic soup is in rarefied air, one of the very best soups we’ve ever had. \u00a0Venerable French chef August Escoffier may have said it best when describing the properties of soup that make it a comfort food favorite: “Soup puts the heart at ease, calms down the violence of hunger, eliminates the tension of the day, and awakens and refines the appetite<\/em>.”\u00a0 \u00a0Zinc’s onion soup gratinee accomplished all of that and more. \u00a0<\/span><\/p>\n

If you indulge in the art of ingredient and flavor discernment, you’ll have many opportunities with this soup. \u00a0Shut your eyes and let other senses take over and you’ll discern not only subtle notes, but a fusillade of flavors competing for your rapt attention. \u00a0There is, of course, so much Gruyere that it oozes and coats the bowl. \u00a0Aged for six months, the Gruyere has a wonderful earthiness and complexity. \u00a0Plunge your spoon into the pottage, bring it up to your eagerly awaiting nostrils then (and only then) take a slow, hearty sip. \u00a0Sherry, red wine and even Worcestershire greet you along with a rich veal and chicken stock. \u00a0Tangles of glistening, sweet onions, a soggy (in the best way) baguette slice and cheese swim in a broth that may elicit an involuntary swoon with each bite. \u00a0Truly this is nirvana!<\/span><\/p>\n

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P\u00e2t\u00e9 Maison<\/figcaption><\/figure>\n

Though other appetizers–such as the roasted bone marrow (miso mushroom, sherried maple bacon, chive)–proved a powerful lure, my Chicago born-and-bred bride can’t resist p\u00e2t\u00e9 or foie gras. \u00a0Yeah, she’s well aware that in 2006, The Windy City enacted a ban on foie gras, a ban predicated on the perceived inhumanity of the French delicacy of fattened duck or goose liver. \u00a0 You can’t always choose what you like (maybe that explains why she puts up with me). \u00a0Zinc’s P\u00e2t\u00e9 Maison<\/strong><\/em> (braided duck, pork, bacon, cornichon, fris\u00e9e, gribiche) is spectacular (though we preferred it on French bread over the accompanying pumpernickel). Traditionally made with liver, and mixed with wine and spices until it\u2019s cooked down into a spreadable texture, p\u00e2t\u00e9\u00a0is an overarching term for this slow-cooked, chilled chunk of meat. Zinc’s p\u00e2t\u00e9 was pleasantly coarse and rustic, wholly unlike some fine and smooth textured\u00a0p\u00e2t\u00e9s we’ve had.<\/span><\/p>\n

While the\u00a0p\u00e2t\u00e9 was spectacular, it’s never beyond me to fall in love with something intended more as a side to the named dish. \u00a0In this case, it was the gribiche that really grabbed me. Sauce gribiche is a cold egg sauce in French cuisine. \u00a0It’s made by emulsifying hard-boiled egg yolks, mustard and vinegar with olive oil. It starts off with notes similar to a sweet mustard, but progresses into tendencies reminiscent of hot mustard, albeit somewhat tempered. \u00a0Zinc’s rendition should be bottled and sold. \u00a0The cornichons were predictably superb: dwarfish, tart gherkins. \u00a0You can never have enough cornichons. \u00a0Nor is there nearly enough p\u00e2t\u00e9 of this quality to appease me.<\/span><\/p>\n

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Diver Scallops<\/figcaption><\/figure>\n

You can never know for sure what you’ll get when you order diver scallops (a term which refers\u00a0to the method of harvesting. Instead of being dredged, these scallops are harvested by hand by actual divers). \u00a0I’ve always though that because of their inherent qualities, diver scallops don’t need a lot of amelioration. \u00a0Still, curiosity got the best of me in reading the menu’s description of diver scallops<\/strong><\/em> (manchego, corn and chorizo risotto, crispy rock shrimp, charred scallion, red pepper, shaved fennel, lemon vinaigrette). \u00a0That litany of ingredients could easily have overwhelmed the sweet scallops had they not those ingredients been so perfectly proportionate to the magnificent bivalve mollusks. \u00a0The corn and chorizo risotto served as the base for a crispy rock shrimp and a juicy, tender scallop, a surprising textural contrast of two seafood favorites. \u00a0If fault can be found in my Christmas dinner entree, it’s that I could have devoured an entire bowl of the risotto and a dozen or so of the succulent scallops.<\/span><\/p>\n

One of the qualities (among so many) I love about my Kim, it’s that if she doesn’t like a dish, she’ll send it back. \u00a0Even at a restaurant like Zinc. \u00a0She ordered the ten-ounce Linz prime New York Strip<\/strong><\/em><\/a> sans sauce (sauce be\u0301arnaise, au poivre or red wine madeira) and didn’t find it tender enough. \u00a0It pained me to see our server ferry away a charcoal grilled steak I would gladly have devoured. As any husband knows, it doesn’t pay to dredge up such facts as how my Kim loved the Linz prime filet at Fat Ox<\/strong><\/a> just two years ago. \u00a0Fat Ox is another restaurant helmed by the superbly talented Matt Carter<\/strong><\/a>, the mastermind behind Zinc. \u00a0All steaks are served with Zinc fries. \u00a0<\/span><\/p>\n

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Chocolate Souffle<\/figcaption><\/figure>\n

It’s not every highly regarded restaurant that lives up to advanced billing or that meets my expectations. \u00a0Zinc Bistro is truly in rarefied air and one of the very best French restaurants I’ve ever had the pleasure of dining in.<\/span><\/p>\n

Zinc Bistro<\/strong>
\n15034 N Scottsdale Road
\nScottsdale, Arizona<\/strong>
\n(480)603-0922
\nWebsite<\/a><\/strong> | Facebook Page<\/a><\/strong>
\nLATEST VISIT<\/strong>: 25 December 2022
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$$$
\nBEST BET<\/strong>: Chocolate Souffl\u00e9, Diver Scallops, P\u00e2t\u00e9 Maison, Onion Soup Gratinee, French bread and butter
\nREVIEW #1309<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“Are you sure we belong here,” my Kim asked as we strolled along Kierland Commons, an upscale Main Street lifestyle center. \u00a0“Of course, we belong here,” I replied just as a shiny, brand new Bentley parked in the spot we were walking past. \u00a0We certainly don’t have that kind of money (not even close), but we have a great equalizer. \u00a0Just by batting his brown eyes, our debonair dachshund The Dude had the couple on the Bentley clamoring to pet and stroke him, all the while uttering oohs and aahs at the softness of his fur and the sweetness of his smile. \u00a0Whether you own a Bentley or a Hyundai, our Dude will own your heart. \u00a0 Based on the…<\/p>\n","protected":false},"author":1,"featured_media":62449,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[28,134,250,5647,590,553],"tags":[2537,2535,2538,2531,868,1678,2533,2530,2536,2529,2532,2534],"class_list":["post-62343","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arizona","category-fine-dining","category-french","category-rating-n-r","category-the-best-thing-i-ever-ate","category-across-america","tag-best-french-restaurant-phoenix","tag-chef-matt-carter","tag-chocolate-souffle","tag-diver-scallops","tag-dog-friendly","tag-food-network","tag-kierland-commons","tag-onion-soup-gratinee","tag-parisian-style-french-bistro","tag-pate-maison","tag-the-best-thing-i-ever-ate","tag-world-class-french-dining"],"yoast_head":"\nZinc BIstro - 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