Okay. 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
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Hi Denise. I’m looking forward to this new eating option! I have one recommendation (plea), and that is to keep a good beer selection stocked. There are those New Haven beer geeks that really want to be able to go out for a good pie AND a good beer. Unfortunately, it seems like I can only find one or the other here in the city. Prime 16 is now fulfilling our need for a good burger/beer combo. Of course, a medium-rare burger’s only real competition for “Best Beer Accompaniment” is fresh pizza! I’m not saying I’d be looking for beer brewed fresh and on site, but it would be nice to be able to sit down with a few slices and have a choice of various hoppy concoctions from the likes of outstanding American craft brewers like Avery, Lagunitas, Stone and Weyerbacher. Plus, you could even target fine New England brewers like Smuttynose (Portsmouth, NH) and Allagash (Portland, ME) as an outreach of your locally-themed “Farm to Table” movement!
Hi Graham,
We are definitely following our local roots with our beer selection. Here is what we have planned:
> ten penny ale from east hartford
> ommegang-cooperstown ny
> elm city lager-amity n.england brewery.
> and long trail from vt–a seasonal one that has eco friendly practices
We will also offer domestic small craft beers too–12 bottles.
thanks
-D
Looking forward to the new restaurant. Sounds delicious!
Sounds great! When will Kitchen Zinc open?
Hi Kathleen,
We are aiming for the middle of June, but I will post as soon as we know for sure!
-D
Denise –
I’m sure you’re already way out in front of this, but in addition to the savory pies, maybe something on the sweet/salty side occasionally (like, say, figs, honey and something from your incredible cheese selection)?
Also, another vote for Smuttynose – an incredibly skilled NE brewery.
Looking forward to it.
Hi Joe,
That’s a great idea. We are finalizing the menu now and I’ll see what we can do. We are talking about doing some special pies weekly too, so maybe we can try that out.
Hope to see you soon!
-D