After a couple stressful months, my husband and I checked ourselves into the Westin this weekend for a little R&R.
Being right next to Kierland, he was keen to hit one of his favorite places in town...Zinc Bistro. We actually ended up eating there twice(he REALLY loves this place), lunch on Friday and dinner on saturday.
For lunch, we both had the Frisee salad with bacon and poached egg. This is one of my favorite salads and we make it frequently at home as well. As always it was very nice....very thick cut bacon giving lots of flavor and a perfectly poached egg which blended well with the vinaigrette.
We split some frites along with this....fresh, crispy and nicely seasoned. Love the homemade ketchup.
We splurged on a dessert...the coconut cream tart with guava sounded very interesting so we tried this. I was surprised by the cream cheese in the recipe as there was no mention of cream cheese..it had a very cheesecake like consistency and flavor. I'm not much of a cheesecake fan so I wasn't overly thrilled but it did have great coconut flavor. A coconut and cheesecake fan would have loved it. Did love the guava sauce and imagined what it would have been like iwth true coconut custard.....mmmmm
We went back for dinner the next night(thoguh I really wanted to try North myself)....Husband had a hankering for steak so back we went so he could have the Flat Iron steak with matchstick potatoes. I'm not a steak connosieur myself but the bites I had were a perfectly cooked medium rare and had great flavor. The matchsticks were nice, had never had those.
I order the goat cheese ravioli with oxtail. The ravioli had nice goat cheese flavor....a little goes a long way of course so the filling itself was quite minimal...the pasta though was thicker than I like my ravioli...so a bit doughy.....the sauce however....mmmmmm...mushroom sauce with a touch of cream and the oxtail adding a wonderful richness. I could have just eaten the sauce(and in fact didn't finish the ravioli but soaked up the sauce with some matchsticks which proved to be a most complementary vehicle for doing this).
For dessert we had the apricot-sage souffle. The souffle came out right out of the oven - hot and still risen...it was split open and served with a nice honey sauce. very nice apricot flavor, nice texture. Nicely complimented with a glass of ice wine.
We've yet to be disappointed by a meal here.