Zinc Restaurant Closes for Good

Zinc restaurant, located at the Art Gallery of Alberta, is the latest victim to 2020 business closures. In an Instagram comment, executive chef Doreen Prei confirmed that “Zinc is closed for good.” The comment was screen captured by Tamara Vineberg, a local Twitter personality.

The Zinc restaurant website, which still features David Omar as the executive chef, has not yet updated, noting that they are still temporarily closed.

Zinc was established in 2010 with the opening of architect Randall Stout’s Art Gallery of Alberta. The name Zinc comes from one of the building materials used in the exterior façade, which Stout used purposefully as it amplifies the lighting of environment at various times of the day.

In 2012, David Omar became executive chef, with Michelin star trained chef Doreen Prei joining the team shortly after.

Since Zinc is a specially designed space at the Art Gallery of Alberta, we’d note that there may be another restaurant in the location in the future which may also carry on the Zinc name. However, Zinc as it was is history.

Brunch at Zinc

Here’s a meal you may have had for brunch at Zinc.

This is the steak and eggs with perfect grill marks. The Alberta AAA tenderloin is paired with a poached egg. The dish includes wilted greens, demi-glaze, caviar, and truffle potato croquettes. Other than the old in-house restaurant at The Sutton Place Hotel, this was the best steak and eggs in the city.

This was available a la carte to a three-course brunch. The artisan cheese came with olives and wafers according to the menu.

This was one of the menu items during Downtown Dining Week as part of a prix fixe two course lunch. This red lentil soup with lemon crème fraîche was very similar to a butternut squash soup.

Here is bison lasagna topped with a micro green salad and Saskatoon berry vinaigrette. It was the second course to the Downtown Dining Week menu.

Finally, dessert to the three-course brunch was a trio of delights. This dish called Sweet Endings has a house-made hot chocolate, banana bread French toast with spiced caramel sauce, and seasonal fruit. We’d like to note that this was the seasonal fruit served in March.