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CHOW Changes…

Denise Appel — Wed, 01 Apr 2009 15:26:54 +0000

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

Fall flavors are here

Denise Appel — Tue, 30 Sep 2008 17:30:32 +0000

Yup…it’s that time again for a big menu change! We have quite a bit going on at CHOW New Haven and ZINC with the menus! We’ve added a handful of new lunch items at ZINC and have introduced fall flavors to the dinner and dessert menus. We’ve also updated the CHOW New Haven menu to reflect the fall.

But the biggest news of all for menus are the brand new ZINC Bar Menu and CHOW Happy Hour: SIP n’ CHOW! Starting today, we are launching a bar-\only light fare menu at ZINC—see the taste bud pleasers here. Last week, we launched an entire new happy hour at CHOW—$5 wine by the glass, $3 beers and complimentary “chow” to nibble on [read each nights "chow" specials here].

The Market Menu will still be available until the middle of November–and then the Chef’s Table Tasting events will begin again soon.

Also, keep your ears open for a BIG announcement [I can't tell you yet, but it has to do with a celebrity restaurateur, lots of wine and excellent food at ZINC]. We’ll be making the announcement very soon!

Cheers

-D

Happy end of summer

Denise Appel — Thu, 21 Aug 2008 19:34:04 +0000

I really hate to see the summer leave but I do love vegetables and products that become available this time of the year. The summer markets are in full harvest. As usual we’ve changed menu and we are smack in the middle of summer freshness. I know I am repeating myself…but this is my favorite time of the year with fresh produce! Between the corn, tomatoes, chilies and stone fruits, I can’t decide which to put where first. We have three new summer appetizers and five new entrees. There is a little something for everyone.

In the appetizers definitely try our new jumbo lump crabmeat gazpacho/ tomatillo-cucumber and avocado base gazpacho with fresh lime, heirloom tomato and crab on top.
Next we have a new salad, back by popular demand, our Urban Oaks Farm heirloom tomato salad with assorted tomatoes/our own plum vinegar reduction/great hill blue cheese/smoked sea salt.
Don’t forget k.c.’s local corn spoon bread and his own pasilla pepper bbq with cucumber noodle salad. YUM!
As for entrees, where do I start? Fish anyone. Lets start with our pacific black cod/ pan seared and served with summer truffle soft polenta and fresh corn/lemon asparagus/ truffle butter sauce.
The salmon dish is one of my favorites…fresh salmon with peach and pomegranate vinegar salsa/sweet potato mash and wilted spinach.
Our poultry change is duck, house smoked and served on top of late summer ragout of beans, and finished off with fresh figs glazed with sherry vinegar.
For meat, we have a new hanger steak, grilled and served with Vermont goat cheese butter on top and a poblano pepper tamale, heirloom tomato sauce and spinach.
As for the pork loin, it is grilled and accompanied with yellow polenta fritters, roasted beets with mustard cream and onion jam on the pork.

And don’t forget our Market Menu—we are in full swing of the summer produce. The Fall will be exciting too, so make sure you check out our fall calendar, we have a demonstration at Delia in October, Whole Foods in late September. And this week is Pilot Pen Food and Wine event. Hope you have your tickets! See you at ZINC and CHOW! Bon appetite!

-D