It's That Time of Year Again!

It's That Time of Year Again!

Radishes, Arugula, Cucumber, Beets, Bell Peppers, Carrots, Zucchini, Garlic, these are only a few items currently in season. At ZINC New Haven, we thrive during the Summer months because of the amount of amazing produce that becomes available for us to use in our menu planning. Thanks to our friends at CitySeed, we’re able to walk the Farmers Market, almost every day, to see what ingredients we’d like to use in our meals. 

CitySeed is a nonprofit organization that seeks to provide access to fresh, local food for all New Haven residents. They believe that access is a combination of proximity to food, affordability of food, and knowledge about food, and we completely agree! CitySeed works to support local agriculture as well as equitable food access. Their Farmers' Markets are structured for all income levels, they have a Mobile Farmers' Market, and have established food security programs to improve the availability of and access to fresh, local, and healthy food.

Every year, in the middle of June, we begin our Market Menu. A three course, price-fixed menu, focused and centered around what we have available to us at the Farmers Market. Denise Appel, our Chef-Owner, walks to every stand to gather inspiration for her weekly recipes. The three-course menu is offered every week, Wednesday-Saturday night (this is a dinner-only menu) and it runs all the way through the fall. Because we believe so strongly that all people should have access to good, nutritious food, we donate $1 from every Market Menu purchase to CitySeed! Your contribution supports CitySeed to continue doubling the value of SNAP coupons at all of our markets. SNAP, the Supplemental Nutrition Assistance Program, is the program formerly known as food stamps and is now accepted at grocery stores AND farmers markets. It is a federal nutrition program that helps you stretch your food budget and buy healthy food. It enables customers to redeem $10 in SNAP for $20 in fresh fruits and vegetables.

If you haven’t ordered our Market Menu in the past, this is the year to do it. We start offering the menu on Wednesday, June 14th and for only $33, you’ll have an amazing three-course dinner. We offer a supplemental cheese course, usually consisting of two kinds of cheese like Kunik Triple Crème + Adirondack Cheddar served with Local Honey and a Toasted Raisin + Nut Bread. We also suggest having a Market Cocktail to start. The cocktail changes weekly with the menu and uses ingredients found at the market as well, like a Strawberry Old-Fashioned that uses a fresh strawberries. Denise’s menus are inspired and fresh and offer a taste of local ingredients with a global infusion. A few items from past menus have included a Mexican Spring Onion Soup with Chipotle Peppers as a first course, followed by Ancho Beef Chilaquiles with Radish, Cucumber + Cilantro/ Fried Corn Tortilla/ Fried Egg/ Cotija Cheese, sourcing the beef from Blue Slope Farm in Franklin CT. Finish your dinner with a simple, yet delectable Strawberry Parfait with Chile Marinated Strawberries/ Strawberry Rhubarb Sorbet/ Cumin Kamut/Cilantro- Honey Yogurt. This is just an example of a delicious Market Menu you’ll find this summer. We hope to see you then! 

Summer Time and the Living is Easy...

Summer Time and the Living is Easy...

Congratulations to the Class of 2017! While local universities and colleges commence these next few weeks we can’t help but wonder, where has the time gone! It seems like yesterday we were welcoming new students and preparing for Parents Weekend. Sometimes summer can be a bit quieter in New Haven, but we’re looking forward to lots of exciting things at ZINC and Kitchen ZINC.

Patio Season! The Kitchen ZINC Patio is one of the best outdoor dining areas in town. We may be biased when we say this, but between the greenery that surrounds you, making you feel like you’re in a secret garden, to the beautiful lights to give you more of a romantic ambiance, there’s no better place to have a pie. The patio at Kitchen ZINC, located in the Temple Plaza Courtyard, is a fantastic place to hold an event too! We have quite a few private events coming up that will utilize this outdoor space and we’re even hosting a Wine Social there on Thursday, June 8th! You may be familiar with the Wine Socials that we’ve held over the year in the back room at ZINC. This time, we decided that we wanted feature rosé and there’s no better place to drink rosé than on a patio. Tickets for this are only $12 and you can purchase them at

We’re also thrilled to be hosting a dinner with Master Beekeeper, Bill Hesbach, and Broken Arrow Nursery. The Buzz About Bees, Flowers, and Food is a 4-course dinner on Thursday, June 1 at 6 pm. Enjoy our menu, inspired by and infused with honey, while learning about bees and flowers. Tickets are $85, all inclusive, and can be purchased at Seating is limited and there are only a few seats left, so reserve your spot before we’re sold out! 

Even though Summer is not officially here, June marks the month that we’ve been waiting for all year, the beginning of MARKET MENU!! Mark your calendar because Market Menu kicks off June 14. If you haven’t dined with us during the summer months and are unfamiliar about this, it's a three-course menu, designed around what our Chef-Owner, Denise Appel, finds at the City Seed Farmers Market each week. We love being able to walk down to the Farmer's Market to get ingredients for that nights dinner. 

We’re welcoming the warmer months and longer days with wide open arms! We hope you see you for dinner soon! 

ZINC Spotlight : New Additions

ZINC Spotlight : New Additions

In honor of Mother's Day this Sunday, we wanted to introduce the some new additions to the ZINC family. Over the past year a few of our employees have had children and we couldn't be happier for each family!

Martha Altieri, is a senior server and has been an employee of ZINC for almost ten years. We were so excited when she announced her pregnancy. She welcomed her beautiful daughter, Ava Vivian, in September of 2016. Happy Mother's Day, Martha! 



Sean, our resident bartender,  became a father for the second time this past February. He came into work beaming with the news that his son, Zebulon Francisco, was here and boasting about how strong and amazing his partner Josalee was throughout the birth. Happy Mother's Day, Josalee!


©elizabeth grant photography 2017

©elizabeth grant photography 2017

Our Chef de Cuisine, Alex, and his beautiful wife, Deena, became first time parents back in November of 2016. Their son, Oliver David, has been the light of their life and even though at times they may be sleep deprived, they are extremely happy parents. Alex loves the beach and can't wait to bring Ollie to the ocean for the first time. Happy Mother's Day, Deena!


Happy Mother's Day to all of our ZINC Moms and to all of the Mothers that visit us on date nights, girls night out, with their families, for graduations, and any other occasion in-between. There are not many Sundays that we are open at ZINC, but Mother's Day is the exception to the rule! Celebrate your Mom with us this Sunday for dinner. We're open from 12-6pm with a la carte dinner menu and Mother's Day Specials. Reservations are recommended. 

The Buzz About Bees, Flowers and Food

The Buzz About Bees, Flowers and Food

At ZINC New Haven we are huge proponents of local, small business. You know that we are also fans of education and teaching our staff and guests about the ingredients that we bring into the restaurant. With that said, we are so excited to be hosting a dinner with Master Beekeeper, Bill Hesbach, Broken Arrow Nursery, and Barr Hill Gin focused around bees, pollination, and the delicious nectar they produce - honey! 

Bill Hesbach is Connecticut native with a background in engineering. His interest in beekeeping started in 1975, and after a career hiatus, he began to build a sideline beekeeping business in Cheshire, CT where he now produces a crop of artisanal raw honey at Wing Dance Apiary. He teaches bee biology and basic beekeeping at events hosted by both the Backyard Beekeeping Association and the Connecticut Beekeepers Association. His interests in beekeeping include honey bee genetics and the connection between local flora and bee behavior. He’s an EAS certified master beekeeper and recently completed the University of Montana's master beekeeping program. His published articles on beekeeping can be found in both Bee Culture and Beekeeping Magazine.
At ZINC we use Fat Bee Honey, made from by Wing Dance Apiary, on our cheese board, in dessert, and any other cooking opportunity that we can. We do have an inside source, our beloved Events Manager, Elizabeth Ciarlelli is the other part of Wing Dance and Fat Bee Honey. In addition to delicious nectar, she makes hand creams and lip balms from this beeswax from the apiary. 





Broken Arrow Nursery is our neighbor in Hamden and we’re so happy to have them join us for the dinner as well. A representative from the nursery will talk with us about the importance of pollination and the best native plants and flowers for bees. Broken Arrow acquires, develops, and grows rare, unusual and garden worthy plants. 

To sweeten the pot a little, we’re serving cocktails featuring Barr Hill for this fabulous dinner. Todd Hardie, the founder of Caledonia Sprits, producer of Barr Hill Gin and Vodka, has been a beekeeper since he was 12-years-old. After owning an apiary in Vermont for quite a few years, he decided that he wanted to bring raw honey into the distillation process, and thus, Barr Hill Gin and Vodka was created.





This kind of dinner doesn’t come around often! We hope you'll join us on Thursday, June 1 at 6 pm. Denise is creating a 4-course menu for this dinner, inspired by honey. Wine and cocktails will also be served. Seating is limited and reservations are required. Tickets are $85 (all inclusive). To purchase a ticket, visit


ZINC Spotlight : Lincoln Tech Graduates

ZINC Spotlight : Lincoln Tech Graduates

Education is the key to success, we’re sure you’ve heard that before. This saying is more than true at ZINC and Kitchen ZINC. We are constantly educating our staff on new ingredients, wine, service standards...the list is long. A couple years ago, a student from Lincoln Tech Institute, approached Denise and asked to do their externship at ZINC. Denise was more than happy to open her doors to an eager, young mind and since doing so, two more students have inquired about an externship. Those 3 students are now full-time employees in the kitchen, still on a journey, learning something new every day, working a new station or given a new responsibility. We thought it was time to shine our ZINC Spotlight on these young minds and introduce our Lincoln Tech Graduates. 

Javon Phelmetta, 21, New Haven, CT

How long have you been working at ZINC New Haven?
I’ve been working at ZINC for a year and a half. I started the same time Graydon, our Sous Chef, started. 

How long have you been doing what you’re doing? 
I started cooking when I was young, I watched my family cook all the time. I started taking it a bit more seriously in high school. 

What are your career goals? 
My career goals are to keep learning new cooking techniques and hopefully own my own restaurant one day. 

What is your favorite thing about what you do? 
My favorite thing is how I learn something new every day about my technique or food. I like that I keep working towards perfecting my skills. 

What do you love about working at ZINC New Haven? 
I love learning new things from each person. There are so many talented chefs in the kitchen and they all show me a different technique or way to do something, it shows how much they care about what they are doing and about me and making me a better cook. 

When you’re not working, what are you doing? 
When I’m not working I love spending time with family and friends, reading cookbooks and playing sports

Jennifer Bolton, 24, Trumbull, CT

How long have you been working at ZINC New Haven?
I’ve been at ZINC for 4 1/2 months. 

How long have you been doing what you’re doing? 
Two years

What are your career goals? 
I’d love to own and operate a dessert tapas bar. 

What is your favorite thing about what you do? 
Making people happy with the food that I cook for them. 

What do you love about working at ZINC New Haven? 
The opportunity to learn about new kinds of ingredients and how they go together in an entree is really exciting for me. 

   When you’re not working, what are you doing? 
When I’m not working I’m usually baking and researching new recipes. 

Dylan Seidenburg, 21, Milford, CT

Write here...

Write here...

How long have you been working at ZINC New Haven?
It will be a year on May 10th. 

How long have you been doing what you’re doing? 
About 5 years

What are your career goals? 
I would eventually love to own my own place. I’ve been inspired working here, so I’d like for my restaurant to be a small, locally driven place. Farm to table with a modern American style.

What is your favorite thing about what you do? 
I get a lot of satisfaction from other people enjoying the food I make them.

What do you love about working at ZINC New Haven? 
I love how Denise and Alex are nurturing and caring. They take a lot of time to show you the ropes and how to hone your skills. I also love the access to amazing ingredients. 

When you’re not working, what are you doing? 
When I’m not working I like to work out or play my guitar. I cook a lot at home too. 

We spoke with a representative at Lincoln Tech and they could not be more proud of these recent graduates.

“Cooking isn’t just something you do - it’s an exploration into ingredients and flavors from around the globe to create works of art, with plates as your canvas. These students have turned cooking into a career with the foundation of Culinary Arts training they received from caring and highly qualified chefs at Lincoln's Culinary Art School in Shelton, CT."

One of Jennifer's teachers, Chef Ted Redos - Culinary Program Manager, had this to say about her.

“Jennifer is a very dedicated and dynamic culinarian with a bright future ahead of her.  She is passionate and enthusiastic about food.  Her interest goes beyond cooking. She honors the traditions of classic techniques and curious as to how to add modern/contemporary twists. She is very teachable and collaborative. Above all, Jennifer is hungry to learn and is willing to put in the extra effort! I am glad to know that Jennifer is doing well and I am not surprised in the least!  I could go on but…”. -Chef Redos

We’re all about community over the competition at ZINC. It brings us great joy and pride to be able to help people learn and grown into the industry professional they want to become. 

If You Eat Organic Food, Shouldn't You Drink Organic Wine?

If You Eat Organic Food, Shouldn't You Drink Organic Wine?

As Earth Day approaches, we are reminded that great wine comes not from factories, but from farms. Michael Egan, our Sommelier, has been a proponent of organic principles in cuisine for quite some time and is thrilled that those principles are being applied to wine. 

After reading a recent New York Times article by Eric Asimov "Want to Pick Better Bottles? Repeat After Me: Wine Is Food" Michael was reminded of a conversation that he had with a winemaker in Napa Valley. When he asked him why organic and biodynamic farming is a better practice, he simply pointed out his back window and said "This is where my children play. This is where they move their small tractor toys around in the dirt. This is where my wife grows our vegetables. This is my backyard, and where my grapes are grown. Why would I spray harmful pesticides there?" He's 100% right. If you don't want chemicals in your food, why would you want them in your wine? 

Eric Asimov points out in his article that under federal law, a wine cannot be called organic unless it is made from grapes that have been certified as organic. In fact, the whole process has to use organic materials (like yeast) and not add any sulfur dioxide (preservatives). Few wines can technically be called organic, but many are made from organic grapes, but don't let the label lead you on. An organic label doesn't necessarily mean that the wine is better than a wine without an organic label. Most small farmers who go through great lengths, usually above and beyond just organic grapes, don't certify the wine to avoid the expense and bureaucracy of doing so. 
Let's look at wine from a different perspective for a minute. The simplicity of it is that it's fermented grape juice, but think of those grapes like they were Heirloom Tomatoes. Heirloom Tomatoes are not refined, but they are the raw, unaltered vegetables. They hold different flavors and acidities. Grapes are similar. The raw, unaltered, organic grape carrys such an intergeral part of a story. The wine you bring to a dinner party isn't just a delicious, full body Cabernet Sauvignon, it's a snapshot of the weather patterns from that area that year, a flavor of the dirt, sun and rain from the year; it's tells a complete story, down to the family that grew and tended to the vines. 

In today's wine world there are endless types of wines and places to get it. However, we think it's important to recognize and celebrate those who take a sustainable approach to winemaking. In Asimov's article, he compares the way you source local produce, meats, fishes, and breads to the way you pick a bottle of wine. You should take the same amount of time and thought into where you source your wine as you would into the ingredients you use for dinner. Small, passionately owned wine shops or online merchants will conduct intensive research on what wines they offer, eliminating much of the work for you and narrowing the important qualities for buying the wine to flavor and occasion. 

Be assured the next time you peruse our wine list that this is the effort we put into our wine inventory. Michael researches, tastes, and picks only the best wines produced under the best possible circumstances. Here are a few of the organic wines on our wine list. Give them a try and we promise, you won't be disappointed! 

Eudald Massana Noya Brut Cava, Organic, Spain, N.V.
"Nine generations of the same family devoted in body and soul to their vineyards." 
Aromas of green apple, toast and tropical notes. Good, crisp acidity and great body. Light nutty flavors on the palate layered with light mineral and pear notes. Pair with our Salmon Gravlax Poke Poured by the glass. 







Jean Foyard Domaine Jean Foillard Morgon Cote du Py, Beaujolais, France 3.14, 2014 Vintage
"Grapes from one-hundred-year-old vines are used to make this fine, no-nonsense, silky, deep, and authentic Morgon. Jean Foillard didn’t become a legend without earning his stripes." Kermit Lynch. Pair with our Grilled Pork Chop.  **Check with your server for availability. 





Marcel Lapierre Morgon "Cuvée Marcel Lapierre," Biodynamic, Cru Beaujolais, 2015 Vintage
"Chauvet was a winemaker, a researcher, a chemist, and a viticultural prophet. It was he who, upon the advent of chemical fertilizers and pesticides in the 1950s, first spoke out for 'natural wine,' harkening back to the traditional methods of the Beaujolais."-Kermit Lynch. 
Pair with our Chicken Entree.  **Check with your server for availability.

Did Someone Say Pizza?

Did Someone Say Pizza?

Who doesn’t love pizza!? Especially in New Haven, when there’s a pizza place on every corner. Kitchen ZINC is our hidden gem, tucked behind ZINC New Haven sharing part of the Temple Courtyard. Artisanal pizza, fresh salads, and small snacks called cicchettis, our pizza place is a fantastic option with a twist on the typical New Haven Pizza traditions. Craft beer AND wine on tap, we offer only the best beverages to compliment our delicious pizza. Following the same fresh philosophy as ZINC, we source fresh, local, and seasonal ingredients to top our one of a pizza dough. That's right, one of a kind. Denise got a sourdough starter from a friend nearly 20 years ago and has been using this recipe to create our bubbly, crisp, golden crust. 

Kitchen ZINC isn’t just for a quick pizza and pint of beer. Our space, with exposed brick and big doors that open to a beautiful garden patio, is perfect for events! We’ve held everything from baby showers, rehearsal dinners, fundraisers, work happy hours, and more! Elizabeth Ciarlelli, our Event Manager, can answer any and all questions you may have about hosting an event with us. (

We highly recommend a night out at Kitchen ZINC soon if you haven’t tried it yet or if it’s been a little while since you have a pizza! 


ZINC Spotlight : Alex Blifford

ZINC Spotlight : Alex Blifford

It’s all hands on deck during Restaurant Week at ZINC! The days are long, but also rewarding! Our kitchen is where a lot of the magic happens, thanks to our talented Chef de Cuisine, Alex Blifford. Alex has been with ZINC for seven years and has become Denise’s Right Hand Man. Working his way up the ranks, he’s a crucial part of the ZINC team and completely understands the vision and ideas behind the food. He’s always behind the line, so we wanted to shine our spotlight on him and have you get to know him a little better. Alex loves craft beer and is a proud father to his 5 month old son, Oliver. Here’s a little more about the man that helps keep that kitchen running smoothly. 

Where are you from? Branford,CT

How long have you been working in kitchens? 18 years

What are your career goals? 
Eventually I would like to open my own kitchen. After learning from others for so long and working for other people I would like the chance to see if I can make it on my own.

What is your favorite thing about what you do? 
It's definitely making something with my hands every day. I get to make something tangible that another person will enjoy. There aren't a lot of people who get to do that, so I feel pretty lucky. 

What do you love about working at ZINC New Haven? 
Two things. One, the constant exposure to new food and ideas keeps this things that I've been doing my whole life fresh and exciting day after day. Second, the friends and relationships I've made over the years at ZINC. I wouldn't be the person I am today without them.

When you’re not working, what are you doing? 
I'm usually trying to spend as much time with my wife and newborn son. We live close to the beach so I'm looking forward to warmer weather and spending time by the water with them.

Spring has Sprung!

Spring has Sprung!

Creating our seasonal cocktail list is a lot like science. We do plenty of research on ingredients, there’s taste testing, a bit of trial and error, but in the end, our cocktails have a wonderful balance and use unique components. 

Spring is an exciting time at ZINC New Haven. The list of ingredients that we are able to bring into the restaurant starts to grow. New, fresh flavors take over our palates; grapefruit, blood orange, kumquat, citrus, the tastes of spring!

Our cocktail list this season is inspired and creative. A twist on a margarita, the Smoke and Mirrors uses Mezcal, a smoky, agave-based liquor, instead of traditional tequila. A little Giffard Pamplemousse gives a powerful grapefruit taste that is complimented with a little lime. The citrus flavors are cut with a little spice from muddled jalapenos. This drink is served over a large ice cube and a garnish of jalapeño.  

Our Dancing Doll uses a favorite ingredient of ours, Avua Cachaca. Cachaca is a liquor that dates back almost 500 years in Brazil. A liquor made of sugarcane, it’s a great base for cocktails. If you like rum, you’ll love cachaca. Our house made Yuzu puree compliments this liquor perfectly and creates the perfect, fruity cocktail for a warm spring evening. It will get you ready for summer!

If you’re looking for a cocktail with a little more complexity, The Opportunist is where it’s at. Wild Moon Liquor is another favorite ingredient at ZINC. The Hartford-based company creates some amazing liquors that can be used instead of purees or syrups. The flavors are intense and in this cocktail, we use their Birch flavor. Cognac and Orange Blossom Water just blend together so perfectly and create an amazing array of flavors that coat your tongue and leave you wanting more. 


We could go on and on about these amazing cocktails, but we think you should come try them for yourself! 

Food for Thought

Food for Thought

There are certain dishes that we absolutely love, but can only keep them on the menu for a limited time, to make room for other phenomenal recipes. 

Right now we have a natural grilled pork chop that we are sourcing from a family farm in Missouri. They raise sustainable, natural, and organic protein products. This cut of pork is so tender and juicy that you'll definitely eat your entire dinner! 

Denise Appel, our Chef-Owner, created an IPA Beer and Smoked Cheddar Sauce, using the Connecticut brewery, Charter Oak Brewing Company's Wadsworth IPA. It's an American style IPA with plenty of hop aroma and bitterness that blends perfectly with the smoky cheddar flavors to create a sauce so befitting of this tender pork. 

Apples have been a classic pairing with savory pork for centuries, adding a sweet contrast to the dish. Of course, we can't just give you traditional apple sauce at ZINC. Our Granny Smith Apple Confiture (which is taking whole fruit and submerging it in a syrup) We take sliced apples and add a little wine, mustard seed, cardamom, and cinnamon. It's absolutely delicious! 

Our Shredded Brussels Sprouts are sautéed in butter with house pickled mustard seeds, which add both spice and texture. Finished with a bit of fried onion, this is a delicious accompaniment to the tender pork.

Heritage Foods, the family farm we get our pork from for ZINC and Kitchen ZINC, is a natural processor, marketer, and distributor of natural and organic protein products. Heritage Food, humanely and sustainably raises hogs and cattle as well as chemically free vegetables, crops, hay, and timber. Russ Kremer is a family farmer and manager at Heritage Foods and is nothing short of amazing and we could talk about all of his accomplishments, but we suggest you take a look for yourself and read more about what this man is doing for the slow food movement. You can learn more about Russ and Heritage Foods here. 

We'll have to make room for lighter, Summer inspired dishes, so this won’t be on the menu too much longer. So you must come soon and try it soon! 

A Rosé By Any Other Name Would Taste As Sweet

A Rosé By Any Other Name Would Taste As Sweet

Despite the inches and inches of snow on the ground and the below freezing temperatures, Spring is right around the corner. Believe it or not, March 20 is the first day of Spring and in our books, that means it’s the beginning of Rosé season. 

To celebrate the start of this season, we have two amazing Rosé wines at ZINC New Haven. They are MUST tries. Seriously, these are some delicious wines that you don’t want to pass up!

The Withers 2016 Rosé

Andrew Tow, the owner of The Withers, is a Connecticut native and long time friend of ZINC New Haven. Three years ago, we hosted a wine dinner with his wines and it was then, that we were introduced us to his 2014 Rosé, which was one of his first vintages. Once that light pink liquid hit our lips, we were in love; creamy and smooth with notes of strawberry and the perfect acidity. Fast forward to now; we found out that he just released his 2016 vintage and became very excited. Michael Egan, our sommelier, quickly ordered multiple cases and made a decision to not only offer this by the bottle, but by the glass as well! 

“Winemaker Tasting Notes: Our 2016 Rosé is a dead ringer for a classic Bandol, highlighted by the color, flavors, and aromas of apricot, cherry, watermelon rind, nectarine, and peach. The wine is buttressed by strong balancing acidity, with excellent tension and lift over its medium bodied, layered and textured frame. Balanced and elegant, it is best served at cellar temperature and can be paired with oysters, shellfish, seafood, pasta, and fowl. It will be enjoyable immediately on release but should improve in bottle for 3-5 years.” The Withers Winery

Currently, we are offering The Withers by the glass and by the bottle, but we highly recommend just ordering a bottle. After one glass, you’ll want another, so why not share a bottle at the table.

Aix Rosé

The other Rosé that we now have in-house is AIX. This wine comes from a 130-year-old winery located in Southern France, an hour north of Aix en Provence. This winery sits on 200 acres, 1,300 feet above sea level, in an area that sees 300 days of sunlight a year. Maison St. Aix has the perfect conditions for growing Cinsault, Syrah, and Counoise, the varietals for a perfect Rosé from Provence. Each year the winery improves their wine making process; like replanting hectares of Grenache and Syrah vines and adding new temperature controlled stainless steel tanks and pneumatic presses so they can continuously control the quality of Aix Rosé 

Aix Rosé has a tremendously vibrant and summery taste, the ultimate expression of Provence. Bright, pale-pink color and a nice balance of crisp acidity and soft, ripe summer fruit.

With both bottles on our wine list, plan a fun night out and order each and have a taste test of your own. Two new menu items that would pair wonderfully with these wines are the Arctic Char or the Salmon Gravlax Poke.

ZINC Spotlight : JC Vallejo

From Server to Manager,
Meet JC Vallejo

Juan Carlos or as most know him, JC, has been a part of the ZINC family for the past five years. One of our senior servers, it was an obvious decision to make him our manager when the position came available. JC truly understands the spirit of ZINC New Haven and is a wonderful addition to the management team. Let's get to know a little about the man who is helping ZINC thrive. 

Where are you from? 
I was born and raised in Ecuador, in Salcedo- a small city outside of Quito. I currently live in Ansonia. 

How long have you been working at ZINC New Haven?
5 years ago I started as a server and a few months ago I was promoted to manager.

How long have you been doing what you’re doing? 
I have been working in restaurants since I was 18 years old. Ten years ago I started as a server by chance at a Sushi restaurant here in New Haven, Miyas, then worked in another restaurant for about three years before finding a home at ZINC.  

What are your career goals? 
Being involved in the restaurant business for so long I have truly grown to love it, so I would like to continue in the hospitality industry. I absolutely love everything about it, making people happy and providing a memorable experience for someone is a true joy for me. 

What is your favorite thing about what you do? 
As I mentioned before, I think there is so much to what I do. Providing someone with an experience they never forget is a feeling I can't really describe. I have had people come up to me and remember a time years ago when I waited on them and how happy they were. It’s such an honor and brings me such pleasure that I made such an impact on them.

What do you love about working at ZINC New Haven? 
I couldn't ask for a better place to explore my career. Everything about ZINC is unique from the people to the creative menus, cocktails, and wine lists. I have learned so much about hospitality and the restaurant industry and I don't think I would have been able to do so working somewhere else. 

When you’re not working, what are you doing? 
In my very little free time, I love doing things that will keep me sane. I really like to work out, take care of my body as well as my mind, it helps me let off some steam. Even though I work in a restaurant every day, I really enjoy going out to dinner and just relaxing. Time alone is something I cherish as well, it helps me recharge after being around so many people each day.


JC continues to to work hard to make everyones dining experience at ZINC New Haven a memorable one. Say hi to him the next time you're in! 

Juan Carlos Vallejo, 27,  was born and raised in Ecuador, in Salcedo- a small city outside of Quito. He currently live in Ansonia.

Juan Carlos Vallejo, 27,  was born and raised in Ecuador, in Salcedo- a small city outside of Quito. He currently live in Ansonia.

ZINC Spotlight : Graydon Chapman & Ian Brown

Meet the Men Behind the Line

We’ve said this before, our team at ZINC New Haven and Kitchen ZINC has a cast of characters! Most of them are behind the scenes and some  you may never see. We'd like to introduce you to some key players. A few weeks ago, we talked about our beloved pastry chef, Alba Estenoz. This week, we'd like to introduce a couple of guys that can handle the heat and that make your dinner each night, Graydon Chapman and Ian Brown.

From left to right: Graydon Chapman, 32, originally from South Africa moved to New Haven a year and a half ago by way of Miami. Position at ZINC New Haven: Sous Chef. Ian Brown, 29, originally from Providence, Rhode Island. Position at ZINC New Haven: Grill and Sauté Cook.

From left to right: Graydon Chapman, 32, originally from South Africa moved to New Haven a year and a half ago by way of Miami. Position at ZINC New Haven: Sous Chef. Ian Brown, 29, originally from Providence, Rhode Island. Position at ZINC New Haven: Grill and Sauté Cook.

How long have you been working at ZINC New Haven?

G: I’ve been working at ZINC for about a year and a half. With what I’ve learned, though, it feels like I've been here longer. 

I: I just completed my first year of working at ZINC in February.


How long have you been doing what you’re doing? 

G: I got my first job as a busboy and chip runner at a Mexican restaurant. I always found I was drawn to the kitchen there and when I had the opportunity to get my next job I made sure it was in the kitchen. I worked from being a dishwasher to where I am today, which is Sous Chef at ZINC New Haven. I’ve held a quite a few jobs over the last 12 years, but I can finally say now, I’m on my career path. 

I: I started learning how to cook at the age of 12 from my father, a former chef, and I began a career in cooking about 6 years ago.


What are your career goals? 

G: This is a tough question for me. For 10 long years, I was always told that this “isn’t a real job.” I've been in this now for so long that I feel that I would like to eventually run my own kitchen. I love the work of Nancy Silverton and Francis Mallman. Both chefs work with a traditional focus on food but elevate familiar dishes to places that exceed the norm. I’d like to settle somewhere warm after doing some traveling. 

I: I would love to own my own restaurant someday.  A Michelin Star would be nice too.


What is your favorite thing about what you do? 

G: I love working with my hands, I don’t think I could ever sit and work at a desk. The adrenaline rush of working on the line is unexplainable. I love working with food and making the guests’ night better. Every day is a growing and learning experience. Every day is different.

I: I love the creative nature of cooking. There is nothing more satisfying than making something with your own hands and then getting to see the instant response to your work on the guest's face.


What do you love about working at ZINC New Haven? 

G: The people and the work. I honestly can say that I look forward to coming to work and being around these people every day. 

I: Working with local producers and their products has always been important to me and central to my own cooking, so I love getting a chance to work in a restaurant where those things are a top priority.


When you’re not working, what are you doing?

G: When I’m not working I’m usually thinking about work. Otherwise, I like to read and watch television. When the weather is warm I go for hikes and bike rides around the area. I also spend a lot of time with my dog, Wallace, and partner, Sierra. My cookbook collection has grown over the last few years. Food may take up a huge portion of my life and time.

I: When not at work I like to go hiking in the woods and foraging for wild edibles to use in my own cooking projects. I'm also an unashamed nerd and fill the rest of my time with reading, comic books, gaming, and movies.

Menu Spotlight : Pacific Black Cod

Menu Spotlight : Pacific Black Cod


There are items on our menu that have been the same for 17 years; recipes that haven’t changed because they are long time favorites. There are many other dishes that we change based on the season and availability of ingredients. The Pacific Black Cod is one of those dishes. Over the years we have had many versions of this dish, some with spicy broths, others with a sweeter component, but no matter what way we do it, our guests love this dish!

Pacific Black Cod
Creamy Sunchoke Sauce/ Chipotle Sweet Potato Mash/ Shredded Brussels Sprouts/ Ginger Mussels/ 30

When it comes to seafood, like all of our ingredients, we go to great lengths to make sure that the fish we bring in is sustainably farmed or wild caught. This can be a bit more difficult and an expensive task, but it’s something we strongly believe in. We want to bring you the freshest and highest quality food that you would purchase yourself and cook with pride and satisfaction. 

We hope you have an opportunity to taste this dish soon!

Poke is Okay!

Poke is Okay!

Poke, pronounce 'po-kay,' is a Hawaiian snack that you can now enjoy at ZINC New Haven. 

Poke, which is Hawaiian for slice or cut, is a delicious raw fish salad. Traditionally tuna was used, though other seafood like raw salmon or other shellfish is now used more frequently. A popular snack in Hawaii for many years, Poke is becoming a popular dish again and there is no wrong way to make it. Some are made with miso and Korean chili sauces, others with ginger and scallions. When Chef/Owner Denise Appel was reading last month's Bon Appetit Magazine, she was inspired by this article about poke and knew she had to create one for ZINC New Haven.  In her version, she decided to use our house-made gravlax, which is salmon that we cure in sugar, salt, and dill, and add a tangy Ginger Mayonnaise and other flavorful ingredients. 

Salmon Gravlax Poke
Cured Salmon/ Ginger Mayonnaise/ Sesame Brown Rice/ Pickled Cucumber + Red Onion/ Edamame + Daikon/ Nori Togarashi/ 14

This dish is perfect if you’re looking for a light and quick dinner that you can enjoy at the bar with a glass of wine or cocktail. Or order it for your table as an appetizer so everyone can try this unique and delicious dish. It’s so light and fresh, the perfect start to every meal!

ZINC Spotlight : Pastry Chef, Alba Estenoz

ZINC Spotlight : Pastry Chef, Alba Estenoz

Our team at ZINC New Haven and Kitchen ZINC has a cast of characters, most of them are behind the scenes and some that you may never see. We'd like to take this time to introduce one of our long time ZINC family members, our beloved Pastry Chef, Alba Estenoz. 
Alba was born in Mérida, Spain. As a child, Alba played in her uncle’s pastelería and quickly grew to love the art of baking. In 2001, Alba joined Madrid’s prestigious El Gran Barril restaurant and it was here that she fine-tuned her extraordinary skills. When Alba moved to the United States in 2003, she soon became our pastry chef. 

Alba pulls inspiration for her desserts from many sources.  Two highly influential components in Alba's creations are her rapport with our Chef-Owner, Denise Appel and the availability of seasonal ingredients.  She is constantly taking notes on what’s going on around the world and what people are interested in eating and incorporating that into her delectable desserts. She also looks to others in her field for creative inspiration and holds a high regard for pastry chefs Paco Torreblanca and Antonio Bachour.
Alba’s love of unique creations and challenging techniques is balanced with her desire to keep ZINC desserts appealing and irresistible.
One of her favorite ingredients is chocolate. She is constantly amazed at the availability of high-quality chocolate. She loves that the type of cocoa bean and country of origin are now part of her selection.  During the cooler months, she experiments with many flavors and adds them to her Housemade Chocolates. She's created classic pairings like Raspberry Chocolates, as well as some more intricate flavors like honeycomb and lavender.
Alba is one of the first people in the door at ZINC. Her day ends before most of yours begin, but this is when Alba creates her masterpieces. There's no rule that you have to have dinner before dessert, though I'm sure your mother would disagree. Let this be your invitation to visit us and enjoy Alba’s efforts. Finish (or start!) your meal with her Dark Chocolate, Meyer Lemon + Caramel Mouse Cake, featuring White Chocolate + Lemon Gelato and a Chocolate Crumble. You will leave very, very happy.

Happiness is Cheese...


ZINC New Haven LOVES cheese! We sample. research producers, both local and from around the world, a purchase some of the highest quality cheeses available. We are happily finding fantastic cheeses to share with you. Our cheese selections and our recently revamped cheese board by our resident Artist/Hostess are bringing smiles and tasty delights to everyone who has enjoyed them. Add your own cheese course to the beginning, middle, or end of any lunch or dinner at ZINC or enjoy is at the bar for a snack. 

Here are a few of our favorite cheeses locally sourced. We offer imported cheeses as well, along with our house made chutney, local honey, and bread. 

Great Hill Blue
In Marion, Massachusetts, about 50 Miles south of Boston, you’ll find Great Hill Dairy. Great Hill sources their milk from their local Guernsey cows. Guernsey cows are a breed of cattle used mostly in dairy farming. They are orange-red and white in color and are particularly renowned for a rich flavor of milk. The milk has a golden color from a high content of beta-carotene and vitamin A, which, by the way, has been known to help reduce the risks of certain cancers. The milk is high in butterfat and protein content, which make for some pretty delectable cheese. Great Hill Blue Cheese is an internally ripened variety made with raw, not homogenized milk, giving the cheese a smooth, full flavor. All the cheese is hand-filled using traditional techniques, which ensures proper whey expulsion and curd structure. The cheese is slightly off white or yellow since no bleach or other food coloring is added. 


Nettle Meadow produces what is the favorite cheese of 90% of our staff at ZINC. Kunik Triple Creme, made from goat and cow’s milk, has a white rind and a tangy, buttery flavor: you could eat this cheese with a spoon!  I suppose you could use fruit or crackers with it too. Nettle Meadow Farm is a goat and sheep dairy and cheese company in Thurman, New York, a town in the Adirondacks between Gore Mountain/North Creek and Warrensburg. The farm was originally founded in 1990 and is currently owned and operated by Lorraine Lambiase and Sheila Flanagan, two avid animal lovers. They have more than 300goats, dozens of sheep and a variety of farm sanctuary animals-which basically means there is a place that you’re old animal can go to live out its days in peace. Here, at Nettle Meadow, they take in old and retired farm animals and some goats are available for adoption to have as pets or for brush goats.

Chocolate Goat Cheese

Sid Wainer & Son is a farm in Massachusettes that was founded in 1914 as a distributor that collected produce from the South Coast of New England and distributed it in push carts. They've grown a bit since then and have fine tuned their practices. They deliver fresh produce across the tri-state area the same day that it's harvested. Wainer & Son is a strong advocate of the Slow Food movement and sustainable agriculture. Many of the products it sells are grown on the company’s own Jansal Valley Farms, like their Chocolate Chevré Goat Cheese. They combine pasteurized unripened goat's milk cheese and imported dark chocolate to create the ultimate dessert cheese. This cheese is a suprising treat and a great choice for your dessert cheese plate! 

Next time you are at ZINC for lunch, dinner, or drinks at the bar, check out the cheese board and a 3 or 5 cheese plate for yourself or to share! 

Keep Calm and Drink Tea

Keep Calm and Drink Tea

During these cold and dreary winter months, one of our favorite ways to feel warm and a bit more cheerful includes a cup of hot tea. At ZINC New Haven, Harney and Sons Teas make us happy. Not only are their flavors rich, smooth, and delicious, but their company history and product quality are worth sharing.

In Salisbury, CT 34 years ago, the owner of the White Hart Inn, John Harney, began a journey with tea. Introduced to tea by Stanley Mason, a man who created craft tea blends after becoming bored with corporate tea of London and New York. Mason warmly welcomed Harney to this delicious world and showed him everything he needed to know about the art and business of this unique craft. 

In 1983, in the basement of his home, John Harney started to master the art of tea blending. At first, his audience were the guests at the Inn. The guests embraced his exotic blends and kept coming back for more. His small, basement company quickly grew and is now a global operation and headquartered in Millerton, New York. 

“The company, which sources, blends, and packages their product from start to finish, has grown from their original six teas, to more than three hundred. John brought in his two sons: Mike & Paul. Their story truly captures the essence of American Business Ingenuity.” - Harney and Sons

Harney and Sons Tea’s main goal is to provide the finest quality tea and to educate the world of tea history and taste. Now, this is something that we can get behind. At ZINC New Haven, we do our best to use local, quality ingredients and to educate our staff and guests on local companies, new ingredients, and creative dishes.

At ZINC New Haven, we currently carry eight flavors of Harney and Sons Tea*:

Decaffeinated Ceylon: also known as Decaf Orange Pekoe, is a high-quality black tea with the caffeine removed, yet the depth of flavor remains intact. People say the Ceylon is the only Decaf that tastes like "real tea." 

Chamomile: Harney & Sons sources the finest Egyptian chamomile flowers, of which only the flower heads are used. The result is a premium herbal tea with a definite body. Chamomile is perfect for winding down after a business lunch and before heading back to the office, or to cap off a relaxing dinner at ZINC.

Japanese Sencha: This tea is called Japanese Sencha because not all Sencha on the market is from Japan. Their Sencha is a very fine one from the central Shizuoka province and can be found in many homes in Tokyo. It is a pleasant and approachable green tea. 

English Breakfast: There are many versions of English Breakfast tea. Harney and Son’s has an ancient pedigree. Researchers have traced its heritage back to the black tea the English drank regularly in the 1800's. It is, simply, China Black  100% Keemun. A simple way to start your day. 

Earl Grey: This tea is perhaps the most famous tea in the world, originally inspired by the British Prime Minister, Earl Grey. There are as many different versions of Earl Grey as there are tea companies. Harney and Son’s uses teas from India and China, blended with natural oil of bergamot.

Bangkok: The rich flavors of Bangkok, Thailand are the inspiration for this tasty blend that combines green tea, lemongrass, vanilla, coconut, and ginger.

Rooibos Chai: This brings together caffeine-free rooibos, or 'red bush' herbal from South Africa, with sweet Indian spices of clove, cardamom, and cinnamon. Savor Rooibos Chai in soothing soul-satisfying cups. The spices impart an earthy touch that will have you welcoming seconds.

Mint + Lemon Verbena: An invigorating and full-bodied herbal that combines two favorites: caffeine-free mint and lemon verbena. Mint is also known to calm a temperamental stomach.

Ask you server for one of these delicious teas at the beginning, during or end of your meal. It will let you leave a little happier than you arrived. 



* tasting notes are sourced from

Summer Wine Social

ZINC New Haven's Wine Social is a casual and educational tasting of wines with light hors d’oeuvres.

This month's event will focus on perfect wines to drink during the summer.

You will be tasting...
Emmolo by Caymus Sauvignon Blanc, Napa Valley, 2014  
Michel Redde and Fils “Les Tulilieres” Sancerre, Loire Valley, 2014
Leeuwin Estate Art Series dry Riesling, Margaret River, Australia 2013
Recuerdo Torrontés, La Rioja, Argentina, 2014

Reservations are required, $35 per person all inclusive, pre-paid
Fill out the form below to reserve your spot. You will be contacted to confirm your reservation. 

Name *
Phone *

The Court of Master Sommeliers

The Court of Master Sommeliers was established in 1977 to promote excellence in hotel and restaurant beverage service. This week, Michael has been hard at work, tasting, studying, and absorbing as much information as he can during the Advance Sommelier Course. He's already a member of the Court of Master Sommeliers, but this week he's testing for his Level Three Certification. We wish you the best of luck Michael! Cheers!