A New York Parisian style bistro in the heart of Kierland Commons
A New York Parisian style bistro -
in the heart of Kierland Commons.Make a reservation
Well, it looks like some of you are getting a second chance! We had no one claim a winnng ticket for the FREE YEAR of MAC and Cheese so we have done another drawing! Here are the winning numbers, GOOD LUCK! 457085 457015 457177
Thanks to everyone who came to the Mac and Cheese Fest! It was like Woodstock out there! Check our previous post for the winners!
HELLO CHEESE HEADS!! DRUM ROLL PLEASE!!! HERE ARE THE WINNING NUMBERS FOR THE DRAWING FOR ONE YEAR OF FREE MAC AND CHEESE: 457332 457304 457237 IF YOU ARE A LUCKY WINNER JUST BRING YOUR TICKET STUB TO ZINC AND GET STARTED ON YOUR YEAR OF MAC AND CHEESE!!!
Mac and Cheese Festival! Cool, Sexy and these boys can cook!
I know we have you all excited about the Mac and Cheese/ Craft Beer festival tomorrow, but here is some even more exciting news~Chef De Cusine Dave Bowman will be handing out raffle tickets(FREE!) to everyone who purchases Zinc Bistro's Mac and Cheese at the festival tomorrow. On Sunday morning we will draw three tickets, the lucky winners will win FREE MAC AND CHEESE AT ZINC BISTRO, ONCE A WEEK FOR ONE YEAR!!! One serving each visit please!! Make sure you "like" us on Facebook so you can see if you are one of the lucky winners! ... See more
One fabulous day along the Scottsdale Waterfront sampling Mac & Cheese Saturday, October 7, 2017 Gates open at Noon and close at 7:00 pm. G.A. $15
Zinc Bistro will be represented with our fantastic rendition of an old classic this Saturday, October 7th at the Mac & Cheese Fest at Scottsdale Waterfront! Find info here: https://macandcheesefestaz.com and stop by booth #25 to see us!
Some photos of the Zinc ambiance during Restaurant Week!
Zinc Bistro has officially opened the courtyard for the season! Just in time for the last weekend of Restaurant Week!
Another Entree option for Restaurant Week: Shrimp and pork belly stuffed dorade with wild rice "risotto", roasted clams, fermented carrots, sunchoke mousseline, carrot top pistou!
One of our Entree choices for Restaurant Week: Grilled Colorado lamb rack, lamb porchetta, fall vegetable croustillant, pancetta and garlic soubise, charred date hydromeil.