- 1055 Trumbull, Detroit, MI, 48226
- Overall User Rating:
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- 10 a.m.-4:00 p.m. Mon.-Thu., 10 a.m.-9 p.m. Fri.-Sat., 9 a.m.-3 p.m. Sun.
- Official Web Site:
Simplicity adds to Le Petit Zinc’s charm -- a dining experience there has a feel like you're being entertained in a friend’s kitchen. In a sense you are since the open kitchen is a small one-person operation to the right of the zinc bar which the café is named after.
Behind the bar, coffee, espresso and café au lait are prepared while the barista offers up friendly chatter.
As guests are seated, they are served chilled water in a wine bottle -- what a nice touch.
A dedication to quality items comes from owner Charles Sorrel, a native of Martinique, who lived in France, Brazil and Brooklyn. Sorrel can often be seen entering Le Petit Zinc with a box of the day’s produce in arms.
And, of course, like all good things there maybe some slight variation from day-to-day menu offerings based on what is fresh and looks good.
During the summer, tomatoes, herbs and greens will be grown outside in the courtyard.
Fresh bread is paramount to the business and is obtained at Avalon Bakery in Cass Corridor, arguably the best bakery in Michigan.
The menu reflects the simplicity of the décor with classic French items.
Crepe sucrees, or sweet crepes, are listed and additions include butter and sugar, or my favorite, lemon and sugar. Honey, jam or chocolate and banana are also available.
Savory crepes are listed as crepe salees and include a small, lightly-dressed salad of organic mixed greens. Traditional fillings like ham and cheese (either swiss or brie) are popular as well as the poulet ratatouille, a chicken and vegetable stew.
Other options include feta cheese with spinach and mushrooms, and a smoked-salmon crepe with spinach and hard-boiled eggs.
Some of the items in the savory crepes section can be found on salads or sandwiches, such as the poulet ratatouille which is both a crepe and a sandwich.
There’s a nice selection of salads that do not exceed $8, all of which focus on fresh vegetables and additions of cheese or meat, rather than a heavy dressing.
Try the salad de mesclun, made of organic mixed greens with tomatoes and a choice of balsamic vinaigrette or citrus mustard.
We tried the salad Nicoise, which was excellent. Organic mixed greens, purple fingerling potatoes, green beans, anchovies, hard-boiled eggs, black olives and canned tuna (which kept the price low), tossed in a light rosemary, garlic balsamic vinaigrette.
Another section of the menu, labeled as Les Classiques, offers plates of vegetables, cold cuts or fruit with cheese. Vegetables are served with mayonnaise.