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The buzz is on

Thanks to everyone for cxoming out this weekend to help us open Kitchen ZINC! We had lots of people and made tons of pies! Don’t forget our offer stands through this coming Friday [6/19]–20% off your check during our first week. In fact, NBC is even spreading the word [click here]!

Hope to see you soon. And don’t hesitate to post your feedback and suggestions.

Thanks!

-D

goatOkay, we’re ready [almost]. So it is time for our soft opening. We are opening tonight at 4pm and are actually asking for all of our loyal friends and families help.

We want to take the next week [June 12-19] to work out all of the kinks. That’s where all of you come in. Literally…come in. We want to use you as our testers. Tell us what you think, what you like, what we can work on, what we shouldn’t change. As our thanks, we’ll take 20% off your check. And come in as many times as you want.

By the way, this is our unofficial mascot. You’ll see when you come in.

Hope to see you soon!

-D

photoWe are down to the finishing touches—the signs are going up tomorrow, the chalkboard will be done soon, the menus are being printed, the wine + beer has been selected…

We have some amazing [if I do say so myself] pies for you. Or if you feel like being the chef, we are giving you control of your own destiny by letting you create your own masterpiece. And oh, the beer! Let’s just say tasting and deciding has been fun!

We’ll be announcing the opening soon…but it’s not far off. Stay tuned!

-D

Kitchen ZINC

kitchenzinc_cropOkay. We’re ready to announce more information about the new restaurant. The new concept is Kitchen ZINC: Artisan Pizza + Bar.

We are working on the menu now, have been redesigning the interior with the help of New Haven architects, Karin Patriquin and the Collaborative Studio, and we’ve installed a brick pizza oven!

As always, we are going to focus on local, sustainable ingredients–we thoroughly believe in “Farm to Table.” We are selecting amazing cheeses, handmade sausage, local veggies and more. We are also going to be putting a big emphasis on To Go orders too. This way people can count on good tasting [and good for you] To Go food, instead of fast food.

Questions? Suggestions? I’m all ears!

-D

Okay, okay. We hear you! Because you all asked so nicely, we’ve decided to offer one more Chef’s Table event this Spring before we take the summer off to focus on the Market Menu.

So we thought a great way to switch over to the Market Menu kick-off will be to have a Market Menu Preview. This will be our third year of our collaboration with CitySeed Farmers’ Market where I will head over to the Downtown Farmer’s Market to see what the farms have that look fresh and yummy. Then I design weekly menus around my Farmers’ Market selections.

If you are interested in joining us, call 203.624.0507 to reserve your spot.

-D

So we were reading an article from the Wall Street Journal, and it hit the nail on the head.

When we decided to rethink CHOW, we wanted to create a concept that was familiar and comfortable for everyone, while remaining true to our Farm to Table philosophy. The idea of filling the need [and stomachs] with good for you–and good to eat– pizza that is fast, budget-conscious and sustainable seemed like the perfect fit.

Keep an eye out for more information soon!

-D

Hi Everyone,

I wanted to share our great mention in New York Magazine with you. New Haven was featured as a great Foodie Destination and our Market Menu was one of the recommendations. That gets us even more excited for the Market Menu to start up again in May!

Read the article>

-D

CHOW Changes…

Hi Everyone,

For those of you who may not have heard, we have officially decided to revamp CHOW as of April 1, 2009.

While I love dim sum [and know so many of you do too], we thought it was time to try out a new concept for our comfy, casual space behind ZINC. So during the month of April, we will be fine-tuning our new menu, refreshing the entire interior design and patio, renaming the space and getting set to re-open the new concept for May and patio season.

I’ll post more info during April so that you can stay up-to-date with what we are doing. Let me know if you have questions!

-D

new haven restaurant week

Hi everyone,

Well, the first New Haven Restaurant Week was such a hit, it’s coming back! The week-long event happens between April 19 – April 24. Just like the first time, it will feature 25 of New Haven’s greatest restaurants, serving up prix fixe menus for lunch ($16.38 – the year New Haven was founded) and dinner ($29). Stay tuned for more information. We’ll be posting our Restaurant Week menus on our website soon.

-D

Hi everyone,

We’ve started doing something new at ZINC. We want to help you get the weekend started with fun, casual “end of bar” wine tastings. They are all complimentary and feature different wines for each event. Hope to see you there!

Friday Mar 20 5:30-7
Friday April 3 5:30-7
Friday April 17, 5:30-7
Friday May 1, 5:30-7

-D

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