zinc restaurant

market menu. the market menu is a prix fixe offering which highlights the freshest ingredients currently available. we enjoyed pureed cucumber soup -- a rich, thick soup which was very creamy but without cream, chicken breast baked with a smokey sauce that turned the chicken skin a slightly sweet, rich mahogany color, puree of yams that were savory instead of sweet and an ear of corn seasoned with a salty rub. we opted for the extra cheese course before dinner and two local cheeses were accompanied by dark, rich bread that was studded with berries. the only disappointment was the dessert course -- a custard tartlet topped with an unsweetened, too-tart fruit puree. dinner partner had the flank steak and fried spinach. the fried spinach is a must -- very delicate leaves of lightly fried spinach heaped next to the entree. actually, i would have been happy to eat only the fried spinach.
there was a good selection ofwineby the glass and also awinelist with a wide price range.
the atmosphere is dark but pleasant and the service was efficient and attentive.

uneven but worth a visit. pluses: food quality and creativity
minuses:wineand comfort

on a friday night, we enjoyed fettucini (small plate), sea scallops, and tuna. all were delicious, and we'd order any of them again.

service was rushed. our small table was overcrowded with plates and glasses.

when our dinner was plated and ready to go, our server came over to clear off our not-quite-finished appetizers, encouraging us to hurry since the main course was ready. very awkward.

the oregon pinot noir that we ordered, without any useful help from our server, was just ok - young and thin. unexpected for a restaurant with awinespectator award of excellence.