Farms We Love!

Farms We Love!

Today is the first day of Spring and we are so excited for the sun to shine a bit more and the promise of warm temperatures! 

This season means the steady increase in the availability of local produce! We love our connections to the many farmers in Connecticut who allow us to share their outstanding produce for our delicious menu. Here are a few farms we’re currently loving!

From Four Root Farm 

Chef Denise was excited to meet the owners of Four Root Farm and obtain some new and unusual selections for ZINC’S menus. They also grow extraordinary wild flowers and create beautiful evergreen wreaths and holiday greenery in November and December. We highly recommend checking out their website!

Located on 13 quiet acres in East Haddam, Connecticut, Four Root Farm is a small and diverse Certified Organic vegetable and cut flower farm. We are committed to growing nutritious, delicious, and highly unusual produce. The farm is owned equally by its four farmers: partners and best friends who share a common vision for a business model that sustains our community, our land, ourselves, our soil, and our food system. - Four Root Farm website

Photo courtesy Four Root Farm website

Photo courtesy Four Root Farm website

Off Center Farm

Located just outside of New Haven, Chef Denise was thrilled to have another local farm to provide produce throughout the growing season. They also grow flowers and have farm workshops periodically.

Off Center Farm is located minutes outside of New Haven, CT in Woodbridge and is the result of a decade of day dreaming about growing delicious, healthy food and gorgeous flowers. We are excited about contributing to the rich agricultural history of Connecticut, and we're excited to integrate the local community into our efforts to making the Nutmeg State more sustainable - Off Center Farm websi

Photo from Off Center Farm website

Photo from Off Center Farm website

Both Four Root Farm and Off Center Farm have gorgeous Instagram feeds and great websites. Check them out and subscribe to their mailing lists to stay in touch with the growing seasons and where you can find their produce and flowers starting in the Spring! 

Nettle Meadow Farm

We have carried their cheeses consistently for the last 7 years. They are expert cheese producers and true champions of farm animals. Nettle Meadow is committed to the principles of natural ingredients, happy and healthy animals, and carefully hand-crafted artisan cheeses.


Nettle Meadow Farm is a goat and sheep dairy and cheese company in Thurman, New York just below Crane Mountain in the Adirondacks between Gore Mountain/North Creek and Warrensburg. It is owned and operated by Lorraine Lambiase and Sheila Flanagan. Both have a great love of animals, artisan cheese and the unique challenges of farm life. Nettle Meadow Farm was originally founded in 1990 and is the home of hundreds of happy goats, sheep and a variety of farm sanctuary animals. Visit our Farm & Sanctuary page to learn more.  “Happy Critters, Great Cheese!” - Nettle Meadow Farm

We love these farms and the products they provide! Join us for lunch or dinner and you’ll be able to sample the fruits (or veggies) of their labor!


‘Green’ Drinks

‘Green’ Drinks

With St. Patrick’s Day this weekend we figured it was a great time to highlight a whiskey that we are loving as well as a few other libations. Not only are these products delicious, but they are also sustainable and/or organic!


First up is the Glendalough Irish Whiskey. This whiskey is new to Connecticut and we’re excited to be carrying it. The Double Barrel is aged twice in barrels from far sides of the world. American oak Bourbon barrels bring sweet honey and smooth vanilla notes and the Spanish oak ‘Oloroso’ barrels layer on dried fruit, and nutty flavors. It’s rich color and smooth taste make this a true, delicious Irish Whiskey.

The Glendalough Distillery was set up by a group of friends from Wicklow and Dublin with a passion for reviving the heritage of craft distilling in Ireland. It also belongs to an organization called Origin Green, which is Ireland’s food and drink sustainability program.

The overall ambition of the Origin Green programme is that farms and food manufacturing businesses throughout Ireland sign up to the sustainability agenda, making measurable commitments to producing in a sustainable manner, with progress independently assessed and verified.” -Origin Green


If whiskey isn’t your poison, maybe you’d enjoy a nice glass of wine. Domaine de la Pepiere Muscadet 2017 from the Loire Valley in France is a fabulous white that is perfect to welcome spring with. The Muscadet region is best known for simple, inexpensive, easy to drink white wines. Pepiere is without a doubt the exception. At the winery they harvest 100% by hand and the fermentation is completely done with native yeast strains and the farming is certified by Ecocert Organic Certification. The wine represents what can be achieved with the humble Melon de Bourgogne grape: crisp, clean and highly aromatic.

Another favorite wine is the 2015 Honig Napa Valley Cabernet. Founded in 1980 as a tribute to the owner and  patriarch of the Honig family has been sustainable for many years. Honig is German for the word honey so the family thought it would best fit them to take up beekeeping in addition to making wine. “One of the many benefits from our sustainable farming practices is the profusion of bees, butterflies and other beneficial insects. Healthy bees are also a sign of a thriving eco-system.”

While the use of solar power is more common now, Honig has had panels in place for almost 20 years. With Napa Valley seeing sunshine for about 260 days a year, they thought this was the obvious choice to help balance the amount of electricity it cost to make the wine and to run the business.


Not only are we saving thousands of dollars a year in electric bills, we are eliminating more than 500,000 pounds of carbon dioxide emissions annually -- the equivalent of planting more than 70 acres of carbon dioxide-absorbing trees. We also feed any excess energy we produce back into the grid, for others to use. -Honig Winery

This vintage is a unique and delicious wine. In 2015 they had a record number of days above 100 degrees. Normally, a season in Napa could contain 10-15 days where the temperature is above 100 degrees. However, 2015 saw 26 days in the triple digits! This made for a smaller crop of grapes, but in turn produced a much more concentrated bottle of finished Cabernet. This wine is full of plum, current and black fruit aromas. The tannis are haunting, but elegant at the same time.

We love being able to support producers who have a passion for what they do and a respect for the earth. We feel that companies like this put a little extra heart and soul into each bottle. Join us this week and be sure to ask for a glass of wine or whiskey neat!



During the month of March we are highlighting our efforts on how we try to make our footprint as small as possible. About a year ago we wrote a blog about plastic straws and our efforts to eliminate plastic straws in our restaurant. Since then, we have completely switched to paper straws and often serve drinks with out a straw unless a guest requests it.

Here are some statistics from that blog article:

Did you know that 500 million straws are used daily?! Do you know where they go when you’re done with them? Most likely it’s the ocean. If we keep using plastic straws the way we are, then by 2050 there will be more plastic in the ocean than fish…are you kidding me?! Straws can make it to the ocean because they were dropped, a gust of wind took it out of a trash can or car, they were left on the beach, and/or a rain storm pushed the straws (and other litter) into water ways and into the ocean. 

Most of the straws that actually make it to a recycling station will end up in the landfill. A plastic straw takes 200 years to break down! (check out this site to see how long it takes something to break down) Because of erosion, the bottom layer of a landfill, which may be one or more layers of clay or a synthetic flexible membrane or a combination of these, may break down. If the bottom liner fails, waste will migrate directly into the environment. The straws that are in these landfills may also reach our ocean through local water ways. In addition to this, seabirds that frequent open landfills may also ingest plastic straws.


So what happens to all these straws that are in the ocean?
An estimated 71% of seabirds and 30% of turtles have been found with plastics in their stomachs, bringing their mortality rate to 50%. (Here’s a link to the video that you may have seen already. It breaks our heart to watch it but it's something that we feel people need to be aware of )


Why don’t we just recycle the straws? 
While many plastic straws can be recycled, most are not. Some straws are made from #2 or #5 plastic, which is recyclable but is too lightweight and often don’t make it through the recycling sorter. Further, many communities don’t allow plastic straws to be recycled no matter the material. Like the plastic bag and soda can rings, straws fall under the category of “single-use plastics.” Single-use plastics need a different collection and processing system that most recycling companies don’t offer it. 

Why are we choosing to focus on something small when there are plastic bags, soda can rings and other harmful things in our oceans and environment?
Straws are among the top 10 items found during beach clean ups and can do so much harm to seabirds, turtles and other marine creatures. Plus, straws are an item of convenience for us, so if you don’t need to use this single-use plastic straw, then don’t.  We’re taking the pledge to refuse single-use plastic straws so that we hopefully will see a significant decrease in the number of straws found during coastal cleanups.

Please join us and take the pledge to #stopsucking. Say "no plastic straw, please" when you can and choose the alternative. If you like drinking out of a straw, opt for a reusable one! Check out the Final Straw. The have a mission ‘to create reusable, responsibly made, badass products that reduce the need for plastics, empower individuals to change their buying habits, and raise awareness of the impacts of our everyday decisions.’ You can purchase a metal straw that comes with a case so you can easily bring it with you.

A restaurant can cause a pretty big impact on the environment and we do our best to ‘go green’ where it’s possible. Changing out our plastic straws for paper ones doesn’t seem like it would make an affect on the tragedy happening in our oceans and water ways, but it’s one small ripple for a lasting affect and we’re ok with that.

Winter Old Fashioned

Winter Old Fashioned

There’s nothing like the warmth of an Old Fashioned. This cocktail is a classic, it’s right in the name, but we’ve spruced it up a bit for the holiday season. Our Winter Old Fashioned is sure to make you smile and put you in the Christmas spirit!


Winter Old Fashioned

2 1/2 oz Rye
( we love using Hill Rock Rye, but you can choose whatever rye, bourbon or whiskey you’d like)

1/2 oz Luxardo Maraschino Liqueur

1/2 oz Cinnamon Simple Syrup
( to make this, simply bring equal parts water and sugar to a low simmer on low heat, stir occasionally and cook for 10 minutes. Throw in fresh cinnamon stick in and let steep (the longer you steep the stronger the flavor)

2 dashes Bitter Truth Orange Bitters

  • Mix ingredients in a container with ice

  • Stir for about 30 seconds

  • Strain over new ice (or one large ice cube)

  • Garnish with an orange twist

We hope everyone has a happy and safe holiday!

Thanksgiving Cocktail : Sloe Gin Fizz

Thanksgiving doesn't have to be all wine and beer. Step up your libation offerings with a simple cocktail that will impress your guest. Instead of a standard Gin and Tonic, pour your guests a Sloe Gin Fizz.

This gin is a fantastic addition for your at home bar. The sloe berries that are added to this juniper flavor base, bring a collection of flavors to your palate.


Sloe Gin Fizz


2 1/2 oz Elephant Sloe Gin

1/2 oz of fresh lemon juice

1 egg white

2 to 3 oz cold club soda


Put the gin, egg white, lemon juice in a shaker without ice

Dry shake the 10-20 seconds (this helps create the ‘fizz’ element)

Add ice to shaker and shake again for another 10-20 seconds

In another glass, pour 1 oz of club soda

Strain the gin, egg white, lemon juice into the glass

Top off with the remaining club soda.

For a step by step tutorial, check out our video of Michael making the drink!

Thanksgiving Recipes

Thanksgiving Recipes


Planning a Thanksgiving dinner menu can be tricky. Here are a couple of easy recipes to help you get creative with your menu and ‘WOW' your guests.

Olive Oil Cornbread


1 3/4 cups unbleached flour 

1 cup cornmeal, use stone ground

1/4 cup sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups buttermilk

1/2 cup extra virgin olive oil 

1 large egg


  • Preheat the oven to 375°

  • Lightly grease a 9" square or round pan or 9” cast iron skillet 

  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.

  • In a separate bowl whisk together milk, olive oil and egg.

  • Combine liquid and flour mixture, stirring gently until just combined.

  • Spread the batter into the prepared baking pan. 

  • Bake for 20 to 25 minutes, until the edges just begin to pull away from the pan and a cake tester inserted in middle comes out clean. 

  • Remove from the oven and cool on a rack for 5 minutes before cutting; serve warm.


Serve with: 

Hot Red Pepper Jelly Butter


1 stick (1/2 cup) good quality butter (room temperature)

4 heaping tablespoons hot red pepper jelly (you can find this in your local grocery store)


  • Whip the butter until light and fluffy

  • Add the jam and mix until combined and smooth

  • Refrigerate until ready to use.  Serve at room temperature.

Fall Mushroom Stew


4 tbsp. butter

3 lbs. assorted mushrooms, cleaned, stemmed, and sliced

1 1/2 pounds cultivated brown mushrooms:  shiitake, cremini or portobello

1 1/2 pounds wild mushrooms: chanterelle, King trumpet or oyster

2 tbsp. flour

1/3-1/2 cup creme fraiche

Salt and freshly ground black pepper

8 oz. combined Emmentaler or Italian Fontina cheese and grated parmigiano reggiano cheese (to equal about 2 cups)


  • Melt half the butter in a large skillet over medium-high heat.

  • Toss mushrooms and flour together in a large bowl.

  • Add half the mushrooms to the skillet and saute, stirring often, until they are soft and have released their liquid, about 4-5 minutes.

  • Transfer mushrooms to a medium bowl and repeat with remaining butter and mushrooms.

  • Return skillet to medium-low heat.

  • Add mushrooms, mushroom juices and cremé fraîche to skillet, stir to combine and cook until hot. 2—3 minutes. Season to taste with salt and pepper.

  • Pour entire mixture into large casserole dish. Top with grated cheeses. 

  • Bake in preheated 350-degree oven for 20-25 minutes. 

  • Serves 6-8 as a side dish

  • Can be made 2 days in advance, without cheese. When ready to heat, top with grated cheeses and preheat oven to 350 degrees and bake for 25 minutes. 

Wines for your Thanksgiving Dinner

Setting the menu for Thanksgiving dinner can be a daunting task. We’d like to alleviate some of that stress by suggesting some fantastic wines to pour. Check out the video below of Michael, our in house Sommelier, explaining why these are the best wines for your table.

Lapierre Morgon 2017 Beaujolais, France
The fresh fruit flavors of this classic include, cranberry, wild strawberry and hints of orange. This wine is also biodynamically farmed and gets even better with a slight chill. While Beaujolais will be getting lots of buzz around this holiday, reach for the Lapierre Morgon. It is a profound wine ahead of the rest.

Forge Cellars Dry Riesling Finger Lakes, New York 2016
While this tiny New York winery has been on our list at ZINC for quite sometime now, the recent article by wine writer Eric Asimov has propelled them straight to the top of the Finger Lakes wineries. Flavors include baked apple, Meyer lemon and a round creamy texture. 

Bedrock Old Vine Zinfandel 2016 Sonoma Valley, California
The ‘new kid on the block’ when it comes to California Zinfandel, Morgan Twain-Peterson the owner/winemaker has spent his entire life around this part of northern California. His father founded the iconic Ravenswood winery in 1976 and brought the Zinfandel grape from humble beginnings to the pinnacle of California wines.  Morgan, who is now a Master of Wine, is making one of the best examples of Zinfandel today. The reasonable pricing will make you wish you had bought more than one bottle.

MaySara Pinot Noir, Oregon 2015 is a biodynamic farmed winery located in Yamhill, Oregon. Founded in 1998, this small family owned estate is off to a great start. The wine is bursting with dark cherry favors and has smooth tannins to frame the tart finish. Perfect paring for your Thanksgiving dinner.

Romano Dal Forno Valpolicella Superiore DOC 2011 Italy
This is a momentous wine from Dal Forno. The color is jet black with purple hues. It smells like truffles and blackberry with hints of fresh thyme. This wine has structure without losing its finesse. While this will not be easy to find, it will leave a lasting impression on your palate.

Scarpetta Prossecco Italy N.V.
Made from 100% Glera, the true name of the Prossecco grape, this fresh sparkling wine from Master Sommelier Bobby Stuckey will delight even the most serious of wine drinkers. It taste of pear and spiced apple with a great creamy texture. One of our favorite discoveries of the year at ZINC so far

A Spooky Cocktail Recipe

A Spooky Cocktail Recipe

Halloween doesn’t mean that only the kids get the treats! We’ve got a frightfully delicious cocktail for you to mix up at home and sip while handing out candy to all the trick or treaters or watching scary movies.

The Americana Cocktail

The Negroni is a classic cocktail with flavors of orange peel and bitter cherry and it always reminds us of Autumn. A lesser-known version of this cocktail is called The Americana. The flavors of the sweet and bitter that make the Negroni so popular come together in a slightly less alcoholic drink. We suggest using the Italian bitter liquor called Cappelletti Apertivo. It has a beautiful natural red tint and a pleasant bitterness, which makes this cocktail is a great treat that will get you into the Halloween spirit!


1oz. Cappelletti Apertivo

1oz. Good quality sweet vermouth (Dolin and Carpano are both great options)

2oz. Club Soda

  • Combine all ingredients into a highball glass

  • Stir

  • Add ice

  • Garnish with burnt orange peel

  • Sit back, relax, and enjoy!


Scarpetta Wines

Scarpetta Wines


This Thursday, October 11, we’re happy to be hosting our friend Amber from Scarpetta Wines. She’ll be in the restaurant from 5-9pm talking about Scarpetta Wines. Scarpetta Wines are new to Connecticut and we could not be more thrilled to be one of the first in Connecticut to offer them. The wines are a fabulous representation of Italian wine and terroir. The wine maker was inspired by a trip to the northeastern part of Italy, a region called Friuli-Venezia Giulia. He saw that everyday meals included good food, drinking good wine, and having great conversation. Each meal seemed like a small celebration. “Scarpetta was created as an homage to this lifestyle. Scarpetta refers to a small piece of bread used to soak up the last bit of delicious sauce on your plate that you can't possibly leave behind.” These wines along with our stellar food will surely help make an ordinary day seem extraordinary.

Frico Rosso 2015 Bottle Front.jpg

Thursday we will be offering flights of Scarpetta wines currently available in Connecticut. Amber will be with us to answer any questions and to tell you about the story of the wines. You’ll be able to enjoy these wines at ZINC….

Barbara del Monferrato 2015
a medium-bodied red with bright acidity and low tannins. Beautifully balanced. 

Pinot Grigio 2016
Light but complex with melon and stone fruits with minerals and a medium body. 

Frico Rosato 2017
This is crisp, clean and zesty with white grapefruit flavor. 

Frico Rosso 2016
This is an everyday Tuscan red wine. It has tart cherry, cranberry, and plum flavors with dried savory herb notes. 

We talked with Amber the other day and asked her a few questions about herself and Scarpetta.

1. How did you start in the wine industry/Scarpetta? First wine you loved?  

I had my "aha moment" dining with my sister in San Francisco when she was a chef out there after finishing culinary school about 14 years ago. It was my first experience with food and wine pairing and high level hospitality. It changed my whole perspective on wine as an experience as opposed to just a beverage. Years in restaurants in NYC, followed by a stint managing and and buying for a boutique retail store lead to my first job on the supply side of the business 4 years ago. Scarpetta came along at just the right moment in my journey and has been an exciting challenge since jumping into the territory at the start of 2018. The wines that first blew my mind were southern Rhone reds. Vieux Telegraphe Chateauneuf-du-Pap was an early favorite.

2. What are the ideas/philosophy behind Scarpetta Wines? 

Scarpetta wine is all about making everyday wines special. It started with Bobby Stuckey M.S. and James Beard award winning chef Lachlan Mackinnon-Patterson opening Frasca in Boulder, a hyper-regional Friulano restaurant. Their love of the region and the relationships they developed over many visits inspired them to start making a small amount of wine for the restaurant. The brand grew out of these close collaborations with incredible family winemakers and has grown to include wines from Piemonte, Tuscany, and Sicily. 

3. Can you talk a bit about your role with Scarpetta/Frasca? 

I am the Northeast Sales Manager for Scarpetta Wine. I manage a territory from Maine to Virginia. I support our distributors across these markets and share the wines with key customers in each state.

4. Is there anything that is new coming up with the winery? Lambrusco. We are thrilled to be launching our Frico Lambrusco 250ml cans this fall! The wine is delicious, approachable, and a very authentic style for lambrusco lovers and those new to the variety alike. We are the first to be importing Lambrusco in cans, and can't wait to see how the wine is received. 

5. A little bit about Bobby?

 Bobby is from Arizona and established himself in the mid-90's at The Little Nell in Aspen before being brought on by Thomas Keller to the French Laundry in Napa to take their wine list from all California to an international selection. He met Lachlan working at The French Laundry and they decided to become business partners and head off to Boulder to open Frasca in 2004. He earned his M.S. diploma and still spends 6 nights a week on the floor at Frasca and their newest restaurant in Denver Tavernetta. 

6. Have you been to Friuli-Venezia?

I have! I was lucky enough to tour around with Bobby and Lachlan almost as soon as I started for an awesome orientation trip. It's an incredible place that is often overlooked by Americans travelling to Italy. It's only 40 minutes from Venice, and completely unique. The food and culture are heavily influenced by it's proximity to Austria and Slovenia. The combination of the Carnic Alps to the north and the Adriatic to the south create an extraordinary climate for wine growing, particularly for aromatic white wines. 


To learn more about Scarpetta, Amber, and to taste these delicious wines, join us for dinner on Thursday night. You'll be able to order a glass of Scarpetta, a bottle, or a flight of all the wines. Reservations are recommended. For more information please call 203-624-0507

We're Proud To Announce...

We're Proud To Announce...


At ZINC New Haven we take wine very seriously. We take pride in being able to bring you new and exciting wines from around that world that will leave your taste buds dancing. But did you know that it takes the entire team to be able to bring you the ZINC wine experience? Our managers are constantly researching and tasting new wines from around the world. Yes, we know that tasting wine doesn’t really sound like work, but believe it or not it is. Our managers have studied extremely hard to be able to distinguish so many different characteristics of wine and be able to pick the very best varietal and vintage that will make it to our wine list. The next step is the education, development, and training of our staff. This is the key element to our success. Our servers are expected to be well versed on our wine list to be able to help guide you to the perfect pairing for your entree. 

Our dedication to bringing you new and interesting wines has led to recognition from Wine Spectator. We are excited to announce that we are the proud recipients of the Wine Spectator Award for Excellence for our wine list for the seventh year in a row! 

We continue to focus on bringing you quality wines from all over the globe and love working closely with wineries and other vendors to do so. On September 20th, we’re hosting a wine social on the patio of Kitchen ZINC with Scarpetta Wines. Scarpetta tells the story of how they got into making wine, “Years ago our travels took us the northeastern Italian region of Friuli-Venezia Giulia. A passion for creating wines from this unique region led us to expand into all of Italy. True to Italian traditions, part of everyday meals include drinking good wine, great conversation, and little moments of celebration. Scarpetta was created as an homage to this lifestyle. Scarpetta refers to a small piece of bread used to soak up the last bit of delicious sauce on your plate that you can't possibly leave behind.”
Not only do we love their story, but we love their wine and know that you will too! Join us on September 20 from 5:30-7pm on the patio at Kitchen ZINC. 


You’ll be able to enjoy four wines: 

Barbara del Monferrato 2015
a medium-bodied red with bright acidity and low tannins. Beautifully balanced. 

Pinot Grigio 2016
Light but complex with melon and stone fruits with minerals and a medium body. 

Frico Rosato 2017
This is crisp, clean and zesty with white grapefruit flavor. 

Frico Rosso 2016
This is an everyday Tuscan red wine. It has tart cherry, cranberry, and plum flavors with dried savory herb notes. 


There will be pizza and passed hors d'oeuvres to pair with these fantastic wines. Tickets are $35 (all inclusive) and are available to purchase here

The next time you dine with us at ZINC, please don't hesitate to ask your server about the wine list and we welcome you to ask for one of our managers if you'd like to discuss a specific wine. 

Blueberry Smash

Blueberry Smash

We had such a great time participating in New Haven Cocktail Week. We saw some truly inspirational and delicious drinks created from our friends and neighbors.

We wanted to share the recipe for our signature drink this week, The Blueberry Smash, so that you can recreate it at home when you're craving the tastes of ZINC. 


At home, infuse Silver Angostura Rum with 3-4 stalks of fresh rosemary and let it sit for 3 days. 


Blueberry Smash 

1.5 oz. of infused Silver Angostura Rum 

7-10 large fresh blueberries

.5 oz. simple syrup

  1. In a shaker, put in blueberries and simple syrup and muddle together
  2. Pour in rum and fill with ice.
  3. Shake vigorously
  4. In a cocktail glass of your choosing, pour over fresh ice and garnish with spring of fresh rosemary.
  5. Kick back and enjoy the fruits of your labor!




We're already looking forward to next year and thinking of new cocktails for our Fall Cocktail List, which is just around the corner! And if you don't feel like making a cocktail at home, you're always welcome at ZINC New Haven and we'll mix up something perfect for you! 

Massaro Farm Dinner

Massaro Farm Dinner

One of our favorite yearly events is approaching. Every year, Massaro Farm in Woodbridge, CT, hosts a fabulous dinner and Denise creates and executes the menu. There's wine and beer, an incredible silent auction, and best of all the backdrop of this dinner is the beautiful farm!

Massaro Community Farm is a nonprofit, certified-organic farm on a 57-acre parcel of land operated collaboratively between the Town of Woodbridge and a Board of Directors comprised of local citizens. The property was deeded to the town by the Massaro Family, who had farmed the land since 1916 (they just celebrated 100 years!) They grow and produce enough to supply a 200-member CSA, multiple weekly Farmers Markets and select restaurants (ZINC and Kitchen ZINC-to name a few). They also donate 10% of what they grow to local hunger relief agencies every year. Last year, they donated 8,000 pounds of produce and since 2010, they've donated more than 43,000 pounds! That's a pretty incredible accomplishment to grow and supply all those places with organic produce.


Massaro Farm offers educational courses throughout the year. They've held beekeeping workshops, summer camps, sustainability workshops, and also Dinner on the Farm. The Dinner on the Farm event is more than just coming for food and drink. Walk around the farm and explore on your own or take a tour with Farmer Steve and listen as explains their farming process. 

Dinner on the Farm will sell out, as it does every year. Be sure to get your tickets now! It's a wonderful night to be a part of.

Cocktail Hour
Copps Island blue point oysters with 2 sauces:
black garlic shoyu & hot cherry pepper vinegar
Cast iron steamed cherry stone clams with parsley and garlic
Chilled cucumber and dill soup shooters
Local cheese & charcuterie

Main Menu
Slow roasted beef brisket with arugula pesto, hot pepper jelly, and garlic
Quinoa salad with roasted summer squashes, scallion pesto, and caramelized onions
Roasted corn and giant Lima bean succotash
Pepperonata of fire roasted peppers, capers, and basil
Eggplant caponata, capers, olives, and tomatoes
Mixed heirloom tomato salad with fresh Liuzzi ricotta, EVOO, and charcoal salt
Chilled red beet salad with dill, red onion, and creme fraiche dressing
Mixed field greens with herb-Dijon vinaigrette
Pickled cucumbers with dill

Koffee? dessert bars
Massaro Farm strawberry sorbet prepared by Walnut Beach Creamery
Locally-roasted coffee and tea

Mark your calendar, buy your tickets and we'll see you at the farm!

Sunday, September 2, 2017, beginning at 4:30 pm
Massaro Community Farm DOTF
41 Ford Road
Woodbridge, CT 06525

Buy Tickets Here

Gran Classico Bitter

Gran Classico Bitter

At ZINC New Haven, sourcing the finest ingredients does not stop at the kitchen. Not only do we do extensive research for our wine list (read about how we find and fall in love with fantastic wines ) We take the same approach with our liquors as well. 

For instance, the classic cocktail, the Negroni, is something that you can order at almost any bar or restaurant. You can order that drink here at ZINC and we’ve found a liquor that stands out amongst some that are know to be the staple ingredient.

Gran Classico Bitter comes from the Swiss company Tempest Fugit. They seek out original recipes of great spirits and replicate them with ultra-premium ingredients, no added fake sweeteners or coloring agents. You can easily tell there are no coloring agents when looking at this hazy amber color liquor compared to the bright red of other bitters. It is made from a maceration of 25 aromatic herbs and roots including wormwood, gentian, bitter orange peel, rhubarb, and hyssop. Gran Classico can be sipped on the rocks, enjoyed with soda water, or used in classic cocktails like the Negroni. If you’re a fan of these drinks, then this flavor profile of orange peel, wormwood, rhubarb and vanilla will make you love the honest flavors of Gran Classico.


ZINC Spotlight : Elizabeth Ciarlelli

ZINC Spotlight : Elizabeth Ciarlelli

We've had one manager with us for 12 years! She is an integral part of the way both restaurants run and thrive. Elizabeth Ciarlelli is our Events Manager and we honestly don't know what we'd do with out her. She plans and organizes all of our events at ZINC, is our day manager to make sure lunch runs smoothly. 



Name: Elizabeth Ciarlelli

Where are you from? New Haven

What do you love about working at ZINC? 
I love the satisfaction of meeting a constant variety of guests with distinct personalities and desires and the challenge of discovering who they are and how to best serve them. It is demanding and incredibly rewarding when you know you helped to create a memorable experience for every guest. I work with a very intense group of dedicated and extremely talented professionals. We are all pretty passionate about food, wine and customer service so we are mostly on the same page about how to come together to make the big picture work. We are responsible for two very successful restaurants and have to communicate and look at what we are doing on a regular basis to keep everyone on point. We all have the same ultimate goals, creating a welcoming and hospitable environment for every guest and for our staff, making our work place a positive and fulfilling place to work. It’s very rewarding work. 


When you’re not at ZINC, what do you do in your free time? 
I love to travel, cook, bake, taste wine and read about cooking, baking and wine! I also read a lot, practice yoga and work with our family beekeeping and honey production. (she and her husband own and operate a small apiary called Wing Dance Apiary and produce delicious honey!) 


What is your favorite item from the menu? 
Right now, I would say the Salmon Gravlax Poke Bowl on the dinner menu. The gravlax is house made, always so fresh and the combination of flavors and textures is perfect. 


What is your favorite kind of event to plan? 
I don’t have a favorite event. Every one of them is new and exciting to deal with. Meeting the guest, communicating with them to discover what type of event are they planning, how do they want the event to play out and all of the countless other details are part of how we work to create the best possible experience for any event. 



What was the biggest event held at the restaurant? 
We have a number of buyouts of both ZINC and Kitchen ZINC for dinners and receptions. We’ve planned many standing receptions and seated dinners at ZINC where we have closed the restaurant for a private event. We plan these events at Kitchen ZINC as well, with smaller groups. The KZ patio is part of the buyout during the warmer months, so guests can have the full use of both inside and out, weather permitting of course. These are great to do because we are all focused on the one “show” rather than the steady flow of constant guests and turning tables. Both the kitchen and front of the house really shine with these events. They can be a bit less stressful since we have game plan for the event and everyone has their role to play as usual, but you are serving a finite group of guests for set period of time.  Denise our Chef/Owner creates a special menu which is another great part of the planning for me with the guest. We love these events. 



What type of events can be held at the restaurant?
We have planned almost every type of event! Business meetings, lunch and dinner programs with audio visual equipment, engagement parties, weddings, baby showers, class reunions, family reunions, book signing events, community organization gatherings, events for non-profit groups, cocktail receptions....They are always challenging and ultimately very rewarding for us. 


What are you looking forward to this year? 
Learning and discovering more every day. It really never stops at work and in life and this is the best part of what I do. We have access to so much extraordinary food, wine and spirits to work with when creating our menus. So much planning goes into how we are going to craft every dish, every specialty cocktail, every featured wine as well as how we are training each staff member to represent the best of what ZINC and Kitchen ZINC is. Being stimulated and challenged keeps it all alive. 


So if you're thinking about planning an event (graduation, bridal shower, rehearsal dinner, etc) Elizabeth is the person you want to help organize a successful event. Or the next time you're in for lunch, say hello! Her warm smile is welcoming and will make your experience at ZINC memorable. 


Employee Spotlight : Sean

Employee Spotlight : Sean

There are a lot of people that contribute to the success of both restaurants and we value them immensely. We'd like you to get to know the people that help you decide which item to order and help make your dining experience at ZINC and exceptional one! 

This weeks Employee Spotlight for ZINC is beloved bartender, Sean. Whether you're having dinner at the bar or are just grabbing a drink, you can rest assured that you're in good hands if Sean is behind the bar. 


Name: Sean D'Addio

Where are you from? I grew up right here in West Haven, CT

What do you love about working at ZINC?
I really enjoy the atmosphere. It has a family feel to it, it starts from the top with the owners and
management all the way through. Zinc is a very welcoming place for our customers, who feel at home when they come.

When you’re not at ZINC, what do you do in your free time?
I enjoy golfing, and getting together with my family when the time provides the opportunity. I play in a kickball league that helps me blow off steam and get together with some really good people. Mostly, I enjoy watching my children grow into amazing human beings. I couldn't be a more proud father.

What is your favorite item from the menu?
So many things to choose from. Way to hard to narrow it down to one particular thing. The Pork
Chop is amazing, as well as the Bass. I think if I sat down to dinner I would go for a few of the starters to get a little of everything. The Prosciutto and Ricotta dish is one everyone should try. The Poke and the Artichokes with Fondue, all are fan favorites as well.

Which wine or cocktail at Zinc is currently is your favorite? Why?
The Winter Old Fashioned. I enjoy an Old Fashioned to begin with, but to give it the special ZINC twist with a house made cinnamon simple syrup made cannot beat it.

What are you looking forward to this year?
Watching the continual growth of my family and working toward my future as well. To see the continued success of Zinc and to be able to continue to do my part in helping that happen.


Our Valentine : Wine

Our Valentine : Wine

It’s been a while since we’ve featured a wine and since it’s Valentine’s Day, we thought we’d share a wine we love so much right now that we’d ask it to be our Valentine if we could! We  asked Michael Egan, our manager and Sommelier, about why he brought in this specific wine for our wine by the glass list. Here’s his story of how he discovered, The Bodegas Y Vinedos, Raul Perez Bierzo Tinto “Ultreia St. Jacques” 2016


“One of the perks of my position at ZINC is being able to attend wine tastings. While this seems like a fun day drinking wine, it’s actually work. I’m there to search for great, unknown wines to bring home to the restaurant. During my last wine tasting expedition, hosted by Michael Skurnik in New York City, I found a phenomenal wine. In the center of a large room surrounded by a swarm of people, I encountered a plainly dressed gentleman (though I would be remiss to mention his larger than life beard that make this man even more unforgettable) After a few minutes of waiting, I was able to squeeze my way to the front of this crowd. It was here, that I was rewarded with some of the most interesting Spanish wines I have tasted in years. The man behind the beard, Raul Perez, is also the man behind the wine. This Spanish-only speaking man was luckily standing next to a wine rep I knew who was able to translate, so regardless of a language barrier, I was able to hear this winemakers incredible story. These fabulous wines are from the Northwest corner of Spain, specifically the Bierzo region. His wines are predominantly made from the Mencia grape, grown in older vineyards, and the wine making style is low intervention, a nod to the great wines of Burgundy. Beautiful aromas of spring flowers and sweet blueberry and other blue fruit. The flavors have multiple layers of plums and berries, a touch of minerality. A touch of smooth tannis complete this wine. 


After traversing the other tables in search of gems for ZINC’s wine list, I was drawn back to those Spanish wines. In a room full of great wines, his wine stood out to me in a way that is hard to describe. With that said, I am very excited to introduce you to the wines of Raul Perez. Now featured on the Wine by the Glass list, we recommend trying this with our Hangar Steak or even our Salmon; these pairings will not disappoint.”

Everyone at ZINC is happy that Michael finds these amazing wines for us to try, learn about, and share with you! The next time your in for a visit, order a glass of this fantastic Spanish red and enjoy!

Read more about Raul Perez here:


'Twas the Week Before Christmas

'Twas the Week Before Christmas

'Twas the week before Christmas and all through the town, people were running around like crazy, trying to not get rundown! 

This week is a busy week for everyone. Traveling, last minute shopping, lots of gift wrapping, grocery shopping, preparing the house for your family, this list could go on. We'd like to suggest you take a break for yourself this week and let us take care of planning what's for dinner for a night. 

We've added 3 new Small Plates to our menu last week and we definitely think it's worth a trip to New Haven to have a taste. We won't bore you with words, but instead, we'll tease you with these delicious looking photos! 

Fresh Burrata    Shallot Jam/ Bacon Gremolata/ Melted Leek Puree/Fennel Pollen

Fresh Burrata

Shallot Jam/ Bacon Gremolata/ Melted Leek Puree/Fennel Pollen

Grilled Jerk Shrimp    Creamy Cheddar Grits/ Pepper Jelly/ Pickled Red Onion

Grilled Jerk Shrimp

Creamy Cheddar Grits/ Pepper Jelly/ Pickled Red Onion

Salmon Gravlax    Potato Cakes/ Pickled Beets + Coarse Mustard/ Fromage Blanc/ Truffle Honey

Salmon Gravlax

Potato Cakes/ Pickled Beets + Coarse Mustard/ Fromage Blanc/ Truffle Honey

In addition to Chef Denise's tantalizing plates, Michael Egan, our in-house Sommelier, has added some incredible wines to our wine list, the perfect bottles to impress your dinner guests with. These wines are limited and they won't be on our list for long, so ask your server about them! 

2015 Chateau de Beaucastel Chateauneuf-du-Pape Notes of dark cherries, clove, herbs, star anise, earthy, oak

2015 Chateau de Beaucastel Chateauneuf-du-Pape
Notes of dark cherries, clove, herbs, star anise, earthy, oak

The 2015 Chateau de Beaucastel Chateauneuf-du-Pape is fantastic wine. Dating back to 1549, this esteemed winery has, and most likely will always be, a legend. The 2015 version of this wine is a worthy chapter in the winery's history and will go down as one of the best ever made. Made still from all 13 allowable grapes, a tradition that has clearly stood the test of time.

2015 English Hill Pinot Noir  Notes of chocolate, dark cherries, herbs, pomegranate, oak

2015 English Hill Pinot Noir
Notes of chocolate, dark cherries, herbs, pomegranate, oak

The Withers vineyard sit less than 10 miles from the Pacific Ocean and is highly influenced by the fog line and cool maritime breeze. The Vosne-Romanee clones of Pinot Nior planted here are the source of arguably the best in California. This is a VERY small production and we're happy to have it on our menu. 

2013 Aubert Chardonnay, Ritchie Vineyard.  Notes of honey, dried flowers, citrus, oak, with a creamy finish.

2013 Aubert Chardonnay, Ritchie Vineyard.
Notes of honey, dried flowers, citrus, oak, with a creamy finish.

Aubert Ritchie Chardonnay is an extremely limited wine from California's greatest Chardonnay producer. This is wine is from the oldest vineyard that Mark Aubert makes wine from and we're thrilled to be able to offer this wine to you. 

Celebrate 2018

Celebrate 2018

Another year is coming to an end and we can't believe how the time has flown! We are so grateful for 2017. This year, we have enjoyed serving our regular guests as well as entertaining new guest. We have added amazing new team members to the ZINC family and look forward to entering a new year with them. We've also welcomed quite a few babies to the ZINC family, with more on the way! We're celebrating 2018! With a successful and fantastic 2017, on this path, things can only go forward and we think thats cause for celebration. 

Join us for dinner to reflect on your 2017 and celebrate the new year ahead! Of course, Chef Denise has created another mouth watering menu! 

In addition to our a la carte dinner menu, you can choose from these a la carte specials 


Roasted Fennel + Artichoke/ Herbed Crouton  

Hamachi Ceviche
Avocado/ Cerignola Olives/ Lime + Radish/ Sesame Wafer   

Charcuterie Platter
Duck Prosciutto/ Artisan Salumi + Coppa
Tomato + Cherry Compote/ Peppered Mozzarella/ Cornichons + Olives/ Charred Baby Carrots  


Grilled NY Strip Steak/ Horseradish Demi-Glace/ Brussels Sprouts + Celeriac Gratin/ Sautéed Kale   


Caramelized Ricotta Cake/ Pomegranate Seeds/ Blood Orange Gelato   


We also have a 5 course tasting menu with or with out wine pairings for those looking for an amazing dining experience. With this, we do all the work and you just sit back and enjoy course after course of delectable food. If you need a little wine with your dinner, Michael Egan, our Sommelier, has hand selected perfect pairings for each course that will enhance and compliment the flavors of each dish as well as the experience. 

65.00 per person*/90.00 with pairings* + sales tax, 20% service

Roasted Fennel + Artichoke/ Herbed Crouton   
Kanbara ‘Bride of the Fox’ Junmai Ginjo Sakē


Arugula + Endive Salad
Arethusa Blue Cheese/ Candied Almonds/ Blood Orange Vinaigrette
Domaine du Salvard Cheverny, Loire Valley, France 2016


Cheese Filled Ravioli
Sage Brown Butter Sauce/ Radicchio/ Pine Nuts/ Red Wine Crema
Bastide Miraflors, Syrah, Cotes de Roussillon, France 2015


Rice Crusted Black Cod
Szechuan Sunchoke Sauce/ Miso Glazed Carrots/ Roasted Purple Potatoes
Clos La Coutale, Malbec, Cahors, France 2015


Chocolate-Mascarpone Cake
Candied Chestnuts/ Chestnut Gelato
Tawny Port


We're now accepting reservations for New Years Eve (strongly recommended) 

We hope you join us to CELEBRATE 2018!

Things To Do In New Haven This Holiday Season

Things To Do In New Haven This Holiday Season

Thanksgiving has come and gone and that can only mean one thing….it’s officially the holiday season! There are so many things happening in the ‘Greatest Little City in America’ you don’t want to miss it!

Tomorrow night, November 30, New Haven will light the Christmas tree on the Green. Bring your family to see the spectacle and then join us for dinner and drinks after. 

ZINC New Haven will have our Happy Hour from 5-6 at the bar. Enjoy $7 glasses of wine and bar snacks. Stay for dinner at the bar and order from our Bar Menu, where everything is half-priced. 

If you’re craving pizza, Kitchen ZINC will be sure to seve a good pie or two. $5 drink specials for Thirsty Thursday. 

Take a look at the list from INFO New Haven of all the holiday festivities happening in the city.

Screen Shot 2017-11-29 at 12.53.29 PM.png
Chicken* + Warm Goat Cheese Salad with Mixed Greens with Spicy Vinaigrette/ Roasted Artichokes, Zucchini + Oven Roasted Tomatoes/ Grilled Sourdough Croûte

Chicken* + Warm Goat Cheese Salad with Mixed Greens with Spicy Vinaigrette/ Roasted Artichokes, Zucchini + Oven Roasted Tomatoes/ Grilled Sourdough Croûte

Among all the amazing events, shows, and concerts happening, you have to squeeze in a little shopping! There are so many amazing small business like Idiom, Dwell, and Atticus Bookstore, you're sure to find the perfect gift for someone, we're a big advocate of 'Shopping Small.' Need more stores for that laundry list of people to buy for this year? Explore The Shops at Yale for stores like J Crew, Apple, and Urban Outfitters.

Most importantly, make shopping fun this year! Have lunch at ZINC New Haven first and then shop 'til you drop! We offer lunch Tuesday-Friday from 12:00-2:30. The Chicken + Warm Goat Cheese Salad with Mixed Greens with Spicy Vinaigrette/ Roasted Artichokes, Zucchini + Oven Roasted Tomatoes/ Grilled Sourdough Croûte will definitely fill you up and give you the energy for the day ahead. Or try our delicious Scottish Salmon with Kale + Walnut Pesto Risotto/ Peas + Spinach/ Pickled Beets + Crème Fraiche.



How ever you chose to celebrate and enjoy the most wonderful time of year, we hope that you stop by and say hi to use at ZINC and Kitchen ZINC before the new year! 

10 Wines To Have At Your Thanksgiving Table 

10 Wines To Have At Your Thanksgiving Table 

One of our favorite holidays is just around the corner and we want to help you set the table with the best wines for family and friends. Thanksgiving is a shared feast with a cornucopia of sweet and savory flavors and your wine selections should be thoughtful and festive. We have listed ten of our favorite bottles for this year that will pair with all the fixings and of course, the turkey. 

  1. It’s nice to have a good Beaujolais like the 2016 Lapierre MorgonThis is the red wine for everyone, including your wine savvy friends. The flavors of cranberry and spice will make you wish you had bought more than one bottle. 
  2. 2016 Hermann Donnhoff Riesling. This producer from the Nahe has over 250 years of experience. This is the best white wine for all the flavors of the holiday. Insider hint: the dry version says “Troken” on the label.
  3. If you’re looking for something outside of the box, try this red blend from Sonoma 2012 Peterson Primary. A fun and funky red blend will be a definite crowd pleaser at the table. A blend of Grenache, Carignane, and Syrah has tons of red berries, spice, and black tea flavors and this wine won’t break the bank. 
  4. Another Riesling makes our list. This one is from one of the nicest families in the wine world, 2015 Ravines from the Finger Lakes in upstate New York. It's a serious contender for our choice of wine of the year. Screaming good value, highly rated and the next big thing in wine, Finger Lake wines are beautiful and the perfect wine to impress your guests. 
  5. 2015 Scarpetta Barbara. Bobby Stuckey, owner of Frasca, a restaurant in Boulder, CO, and Master Sommelier, has created something extraordinary. This wine is loaded with plum, spice, mushroom and red fruits and is going to be the most popular red wine on the table. 
  6. You can never go wrong with a Pinot Noir from Oregon. The 2015 Stoller Dundee Hills from Bill and Kathy Stoller, is a great representation of truly world-class Pinot Noir. 
  7. If you’re looking for a fabulous Pinot Grigio, the 2016 Redentore is what we highly recommend. This wine, from the Veneto region in Italy, harkens us back to a time when Pinot Grigio was not taken for granted. Natural yeast, no added sulfur and organic winemaking, this is real wine from Italy, rich and perfectly in balance.
  8. Montepulciano d’Abuzzo 2015 Italo Pietrantonj is the wine to buy by the case. When you just want a simple glass of red wine, this stunning value will deliver. Short on tannins and attitude, but not on flavor.
  9. 2016 Santo Assyrtiko from Greece is grown on the old volcanic island of Santorini, and is one of our newest wines to be selected for our Wines by the Glass list at ZINC. The vines are grown on their original rootstock and trained to the basket style trellising system. This white has great texture and weight, and sings of melon and pears and is a great introduction to one of the world’s great winemaking regions. 
  10. It’s not a celebration without bubbles! Gruet Blanc de Blanc a sparkling wine from New Mexico is our choice this year, this wine never disappoints. It is everything you could ask for in sparkling wine and it’s under $20.

We hope this list will help cut down the stress of shopping for the big day. Many of these selections can be found at The Wine Thief in New Haven and other local wine shops. From everyone at ZINC, Happy Thanksgiving and may your table be filled with friends, family, and laughter. See you soon.