I had the opportunity to dine at Zinc last week for the first time. I contacted the restaurant ahead of time, and asked if they could put together a tasting menu, and cited a couple of similar experiences. What a treat! From John Williams, the GM, to Chef Ron Bell, and Matt, our server, the meal was a wonderful experience. From the delicious dishes--mussels in foie gras butter, beautifully prepared red snapper, pork medallion with red cabbage, through a perfect bottle recommendation, and a delicious dessert, the evening was a genuine pleasure. I highly recommend this restaurant.