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
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Chef Appel,
I am a fan of your food and your lifestyle. Fun and energetic is what comes to mind when I see and feel your energy. I always look for a pear or fig compote with a brie or the classic brie with strawberry preserve and pistachios. I am fan of you cooking and felt the need to give you a vision I see you doing and would love to enjoy in the near future.
Thank you for all the great meals.
Moe
Congratulations on the new venture. I’ve been a big fan of Zinc and Chow since moving to New Haven eight years ago. I had my first meal at Kitchen Zinc tonight on the patio. The arugula with ricotta salata salad and the red pie with sausage, broccoli rabe,and cherry peppers were very tasty. Bravo! My only complaint, and its kinda major, was the choice of music. From Zinc I expect everything, from the food to the atmosphere to be unique, but the blaring top-40 tunes practically ruined the experience for me. Please leave it to the bars and nightclubs on Crown street to play such bland, soulless music. Your customers deserve and have come to expect something more sophisticated from you. Thanks!
Hi Jon
Thanks for trying Kitchen ZINC. I’m glad to hear that you like [almost] everything and enjoyed your pizzas. I appreciate the feedback on the music. We agree—it is cheesy. Which is great for pizza, but not for music! We’re investigating all sorts of music architecture right now from Lastfm to itunes to even doing an ipod hookup. If you have any suggestions, we’d be happy to hear them!
Thanks again!
-D
Satellite radio for business costs about $30 per month and covers paying off the three music licensing mafias- I mean, organizations. Sirius and XM have a very diverse selection of music.
And if I may make a suggestion without yet having dined at Kitchen Zinc (I am, however, a long-time fan of regular Zinc): whole grain, naturally-leavened pizza dough. I make bread this way, and while the results take longer (with a really active starter you still need 8 hours for a first rise), the flavor is unmatched on this planet.
The next time I am in the downtown I will be stopping in to try the pie.
Thanks for the ideas and suggestions Matt!
-D
Chef Appel,
I’m excited to hear about the opening of Kitchen Zinc. However, as someone who needs to eat a gluten-free diet, I was disappointed when I realized that except for the salads, I wouldn’t be able to eat anything else at Kitchen Zinc. Have you considered looking into serving gluten-free pizza? You would be one of the few places in the New Haven area who offered this option. Just wanted to share this idea with you.
Sincerely yours,
Beth
Hi Beth,
We are considering exploring other types of crusts in the future. We wanted to really master one crust first before we start introducing any varieties though because cooking with a brick oven is so different from traditional ovens.
Thanks for the suggestion and we’ll keep you posted.
-D
Chef Denise,
I thought you’d be interested in seeing this, as I’ve seen this farm listed on your menu. As always,you serve fresh, local ingredients that are the best. It is always a wonderful dining experience at Zinc or Kitchen Zinc.
WFSB goes to Deerfield Farm & Durham Farmers Market
http://www.wfsb.com/video/20075638/index.html
http://www.DeerfieldFarm.org
Mary,
Great links! Thanks so much for sharing. I really believe that eating and farming locally is so important and love to see great pieces like this. Keep spreading the Farm-to-Table message!
-D