There's something about squab that sounds so PBS. A dish some pudgy, truculent barrister should be supping on with a glass of sherry at hand. And when you get right down to it, squab, or domesticated pigeon, is about the last thing you'll see on menus these days, even at better restaurants in town. Too bad, because the flesh of this four-week-old bird is dark and succulent, far more delicious than Charlie chicken or Tom turkey. However, Zinc Bistro is known for providing a classic French bistro experience in the middle of the desert, right down to the look of its interior and the waiters in ties and vests. The best appetizer on the menu is a seared LaBelle Farms squab leg and breast, topped by foie gras, seated on a bed of mascarpone polenta, with cipollini braised in a honey liquor. If Zinc served nothing else but this, it would be worth the drive to Kierland Commons to try it. Even if that drive began in Oregon!