Fall is my favorite season, and not just because of the weather! Fall food is warm, welcoming, inviting, and quite a change after the heat of summer. Nothing epitomizes this more than the Zinc French Onion Soup — by far my favorite way to start off a meal when the weather turns cold. We use a blend of sweet onions, leeks, and shallots to create a superbly rich and caramelized base for the soup. Then we add rich chicken and beef stock. The beef stock we make by using marrow bones which renders a broth that is so flavorful and has a texture you just can’t get anywhere else. Topped off with all the melted gruyere cheese — all I can say is YUM.
I’m super excited to be bringing Certified Piedmontese Beef to Omaha Performing Arts and Zinc. This breed of cow is legendary for its leanness, it’s tenderness and it’s flavor. The Picanha steak is a little known steak, but it is famous in other parts of the world. Cut from the cap of the sirloin this steak has the texture of a well marbled ribeye and the flavor of top sirloin. Absolutely to die for. We serve it with a little demi-glace and top it with a roasted tomato butter that will knock your socks off. Sided with some sour cream and chive mashed potatoes and the most incredible roasted cauliflower.
The smoked pork tenderloin is amazing in its own right. We cold smoke it, finish it with Italian salsa verde and a caramelized bacon balsamic sauce. Not to be missed!
The last dish I can’t wait for people to try is the Stozzapreti Pomodoro. It’s so simple but it’s so yummy! Stozzapreti means “to strangle” and the twisted shape of the pasta is perfect for holding onto this super bright tomato sauce — it’s nothing but san Marzano tomatoes and fresh basil finished with a little Pecorino-Romano cheese. Simple but super satisfying!
Explore the full Fall menu here.