November came in with a bang! The leaves are falling and the cold air is blowing. 

We love this time of year because we get to help many people celebrate the holidays with their loved ones. Like ‘Friendsgiving’: a day near Thanksgiving to gather with the people that you have chosen to be your family.

The holidays can be a daunting time. There’s a lot of planning, organizing, prepping, the actual cooking part, hosting people in your home…the list can go on. And when you throw another big dinner into the mix, it can be overwhelming. 

Spend your Friendsgiving with us this year! There are many options to choose from at ZINC to keep you and your friends happy and your stress levels low.



Large Reservations

We have the beautiful ZINC table in the front of the restaurant, tucked away nicely so that you feel like you’re still a part of the buzz, but have some privacy to talk with everyone. We can accommodate larger groups throughout the dining room as well. 


Book the Back Room

Our back room can be reserved for the larger party that wants a bit more privacy. We can comfortably seat 30 people at multiple tables. Enjoy our three-course Pre-Fixed menu, which can be personalized for your group, ZINC Specialty Cocktails, wine, beer, soda. You will have your own private server that will go above and beyond to make your guests feel welcomed.


Chef’s Tasting Menu

If you and you’re friends love going out to eat, exploring new flavor options, and consider yourselves food connoisseurs, then you should book a Private Chefs Tasting Menu. One of the dining highlights at ZINC New Haven is this 5-course Chef’s Tasting Menu (with or without wine pairings) Chef Denise Appel will create an exciting dining experience made especially for you and your friends.

Tasting menus are offered Monday-Friday and are not available on Saturdays or holidays. The cost is $100 with wine pairings, $65 without wines, with all pricing plus sales tax and 20% service charge.


Personalized Wine Dinner

This is a fabulous way to ‘Wow’ your guests. Tell us what kind of wines you’d like to explore and our in-house Sommelier, Michael Egan, will select three to four wines while Chef Denise creates a customized a four-course menu that pairs perfectly with his selection. Michael will guide you through this dinner with history on the wineries, wine tasting notes, and sharing his in-depth knowledge about food and wine pairings. This is a truly unique opportunity which provides a deeper level of knowledge and enjoyment for you and your guests. 


There are many ways to celebrate the holidays with ZINC New Haven. Call us today and start planning your dinner!

New Haven Restaurant Week

New Haven Restaurant Week

It’s that time of year again, New Haven Restaurant Week is about to begin and we’re looking forward to entertaining our regulars and welcoming new diners! Restaurant Week is the perfect opportunity to dine out and eat at that restaurant you’ve been being to try. 

We’ll be offering a lunch menu from Tuesday, November 7- November 10 (12-2:30) for only $17 per person + tax and gratuity*


COCKTAIL (9.00 Supplement)

Cranberry Spritzer
Prosecco/ Cranberry Puree/ Pisco/ Orange Juice



Fall Spiced Butternut Squash/ Toasted Pepita Oil

Petit Wedge Salad
Great Hill Creamy Blue Cheese Dressing/ Toasted Almonds



Shrimp + Thai Curry Noodle Bowl
Kaffir Lime + Coconut Milk Broth/ Shiitake Mushrooms + Napa Cabbage/ Kim Chi

Chicken-Apple Sausage Melt
Smoked Cheddar Cheese/ Charred Radicchio/ Curried Pickles/ Pain Levain

Szechuan Peppercorn Tofu Fried Rice
Brown Rice/ Carrots + Cabbage/ Pineapple/ Cilantro

Pork + New Mexican Chili Con Queso
Nacho Chips/ Lime + Sour Cream

-----CHEESE (9.00 Supplement)-----
Kunik Triple Crème/ Adirondack Cheddar/
Local Honey + Toasted Raisin Walnut Bread



Chocolate + Banana Mousse Cake
Caramel Popcorn

Apple + Cranberry Crisp
Crème Fraiche Gelato

Vanilla Bean Flan
Pear Jam

Pumpkin Roulade
Pepita Brittle/ Vanilla Gelato

Sorbet/ Gelato
Selection of Two with Shortbread Cookie



Or maybe you've been trying to plan a date night for months. Next week is a great time to bring your someone special in for dinner. DINNER Monday, November 6– Friday, November 10 $34 per person + tax and gratuity


COCKTAIL (9.00 Supplement)

Cranberry Spritzer
Prosecco/ Cranberry Puree/Pisco/ Orange Juice



Fall Spiced Butternut Squash/ Toasted Pepita Oil

Harissa Roasted Carrots
Lemon Honey Aioli/ Pickled Beets

Ancho Chili Shrimp
Celeriac Salad/ Black Mustard Seed Remoulade/ Garlic Gremolata



Scottish Salmon
Parsley Pesto, Lemon + Pea Risotto/ Crème Fraiche + Pickled Beets

Grilled Chicken
Porcini-Green Peppercorn Jus/ Smashed Red Potatoes + Crème Fraiche/ Fried Leeks

Slow Cooker Beef Brisket
Memphis Vinegar BBQ Sauce/ Creamy Grits/ Collard Greens

Squash Ravioli
Sage-Brown Butter/ Almonds/ Peas/ Pecorino Romano

-----CHEESE (9.00 Supplement)-----
Kunik Triple Crème/ Adirondack Cheddar/
Local Honey + Toasted Raisin Walnut Bread



Chocolate + Banana Mousse Cake
Caramel Popcorn

Apple + Cranberry Crisp
Crème Fraiche Gelato

Vanilla Bean Flan
Pear Jam

Pumpkin Roulade
Pepita Brittle/ Vanilla Gelato

Sorbet/ Gelato
Selection of Two with Shortbread Cookie


Not only do we have these amazing menus, but when you dine with us during New Haven Restaurant Week, you have the opportunity to give back. We are once again partnering with Citizens Bank to raise funds for the Connecticut Food Bank. At the end of your meal, you’ll have an opportunity to donate by using the small envelope that will accompany you're check. A suggested donation of $1 will go along way and your generosity is very much appreciated. 


We can’t wait to see you next week for New Haven Restraurant WEek. Reservations are highly recommened. You can make your reservations here or by called 203-624-0507 ext 1.


California Fires and California Wine

There seems to be a lot of destruction happening in the world with the recent hurricanes and the fires in California. Even though these haven’t physically affected our area, they do affect us.

Photo by: Karl Mondon/ Bay Area News Group  Some structures of Chateau St. Jean were damaged, but the winery survived. Photo taken from Wine Spectator

Photo by: Karl Mondon/ Bay Area News Group

Some structures of Chateau St. Jean were damaged, but the winery survived. Photo taken from Wine Spectator

On October 8, fires sparked and over the course of a few weeks, destroyed Northern California. These fires have caused fatalities, evacuations, and severe damage to homes and businesses. California is a leading area for wine and because of the fires, people not only lost their homes but their businesses too. What matters most is that these people are safe. As of October 20, there were 11 wineries that have been destroyed or severely damaged. While most of the fires are at least 80% contained at this point, the damage done to some 210,000 acres of land is going to take a while to build back up. 

The Tubbs fire path, which was one of the largest fires- along with Atlas Peak fire, is said to have destroyed eight vineyards, estimating a total of 90 acres of vines. Robert Michael Mondavi Jr., of Michael Mondavi Family Estate, said that one of his vineyards was scorched by flames and the fruit was lost. 

"Our organic Atlas Peak vineyard had 95 percent burn-through,” he told Wine Spectator via email. “We don’t use herbicides, we mow. So the stubble burned, causing damage to end posts and irrigation lines. A few spots had no burn and we tried crushing those grapes. However, it released so much aroma of smoke we had to stop. This resulted in 100 percent crop loss from Animo for the 2017 vintage." -Wine Spectator 
Photo by: Courtesy Michael Mondavi Family Estate  Scorched ground and shriveled grapes were left behind at Michael Mondavi's Atlas Peak vineyard. Photo taken from Wine Spectator

Photo by: Courtesy Michael Mondavi Family Estate

Scorched ground and shriveled grapes were left behind at Michael Mondavi's Atlas Peak vineyard. Photo taken from Wine Spectator

When the fires began, the vineyard was safe and they tried to harvest the fruit as fast as they could, but within 20 minutes, the wind had shifted and it was no longer safe. 

“At least 11 wineries have been confirmed significantly or totally damaged—six in Napa, including Patland Vineyards, Roy Estate, Signorello Estate, VinRoc, Sill Family and White Rock Vineyards; Sonoma's Paradise Ridge Vineyards and Helena View Johnston and Mendocino's Oster, Frey Vineyards and Backbone Vineyard & Winery.” -Wine Spectator

Our first and foremost concern is the people of this area. Below is a list of ways you can help. 

Read about which wineries are participating and how to help Click here. 

  • Flying Goat winery in Santa Barbara is donating $10 for every bottle of Pinot Noir Salisbury Vineyard 2011 ($38) sold, through Oct. 31, to the Direct Relief fund. You can purchase the wine on their website.

We can't help but think about the future of some of the wineries. The destruction of 11 wineries seems like a small number when you think of the entire Napa and Sonoma area. We know that many owners and wine makers will be deeply affected and wineries possibly ruined because of the fires. This year's harvest at most vineyards was an early one, which is a bit of good news because that means most varietals are already in tanks and will be fine. But the one grape left on the vine a little while longer is the staple varietal of this area, Cabernet Sauvignon. If the vine was not burned, the smoke in the area has affected the grape. There are some methods that wineries will use to soften the smoke in these grapes, but some might be too far gone. Greg Kitchens, Napa native and director of winemaking for Don Sebastiani & Sons, whose properties in both Napa and Sonoma were fortunately spared, thinks that there is no reason to worry about the wines from this area. Some places will have setbacks if the vines have been completely destroyed and have to be replanted, but it will not make these areas lose their status or make their wines unworthy of being drunk in the future. 

The best thing that we can do for this area going forward is to support it. Buy their wines, plan a trip, and help this economy get back on their feet! 


New Fall Cocktails!

New Fall Cocktails!

The nights are coming a little sooner and that cool breeze is blowing on your back…Autumn is here. We launched our new Fall Cocktail list last week. If you haven’t had a chance to stop in and chat up the bartender while he makes your concoction, here’s a peak at what we’re offering to warm you up during these chilly months. 





Tuscan Breeze
Rime Vodka/Solerno Blood Orange Liqueur/Fever Tree Bitter Lemon Soda/Cinnamon Oil

Nothing says fall like a touch of cinnamon, but pair that with one of our favorite liquors, Solerno Blood Orange Liqueur, and you’re tastebuds are in for a treat! 












Autumn Negroni    
Bozal ‘Ensamble’ Mezcal/Gran Classico Bitters/Carpano Antica Formula Vermouth 

Though a classic Negorni uses the deliciously bitter Campari, we decided to use Gran Classico Bitters to give it the same bitter orange twang. Add a hint of smoke from the Mezcal and you’re taking to a whole other level of Negroni cocktails.










Wild Child     
La Pommiere Calvados/Wild Moon Chai Liqueur/Lemon/Cider

We love anything that comes from Hartford Flavor Co. and a we are thrilled to have it be the season to break out that spicy Chai Liqueur. This cocktail will make you want bundle up, bottle it in a thermos and head out to the orchards for apple picking. 










The Winston Wolf     
Sagamore Rye/Bonal Quinqina/Benedictine/Chocolate Bitters

This drink is for the complex cocktail lover. Bonal Gentiane Quina is an aperitif that has things in common with both amari and sweet vermouth. It’s a fortified wine that is infused with lots of herbs and first hit the scene in 1865. Bonal is moderately sweet and it smells and tastes strongly like plums and cherries, but also herbs and licorice. This cocktail is balanced with hints of sweetness and touches of bitterness and will be sure to leave you happy. 









The Purple Bee       
Fords Gin/Wild Moon Lavender Liqueur/Rothman & Winter Crème de Violette/Honey Syrup

For those who want a little bit of a lighter tasting cocktail, The Purple Bee is perfect. The botanical gin paired with Lavender Liqueur and Honey Syrup…this cocktail speaks for itself. 











Slippery Slope
Azteca Azul Agave Silver Tequila/Orchard Pear Liqueur/Taylor’s Velvet Falernum/Lemon

Tequila isn’t just for margaritas. This cocktail takes you for a ride of flavors. Taylor’s Velvet Falernum is a liquor made with sugar cane, lime, almond and cloves. Paired with pear liqueur and silver tequila, you’ll be happy with the balance of different flavors.






You can find all of these cocktails on our Specialty Cocktail List inside our Wine Menu. Start or finish dinner with one of these delicious elixirs, or just come in for a cocktail at the bar! 

Do You Want a Personalized Wine Experience?!

Do You Want a Personalized Wine Experience?!

A little-known fact about us at ZINC, we LOVE hosting wine dinners!

It’s a chance for us to build a delicious menu around fabulous wines that have been hand-selected for the occasion. Most of all, it’s an opportunity for us to impart our knowledge on guests so they can walk away with more than just a full belly. 


We’re opening our doors to you and your friends or colleagues to host your own Personalized Wine Experience. With the holidays right around the corner freshen up your party and excite your guests with a personalized wine dinner made especially for you!


Tell us what kind of wines you’d like to explore and our in-house Sommelier, Michael Egan, will select three to four wines that will dance on your palate and make you want more. Chef Denise will create a customized a four-course menu that pairs perfectly with Michael’s selection of wines. He will guide you through the tasting with history and wine tasting notes while sharing his in-depth knowledge about food and wine pairings. This is a truly unique opportunity which provides a deeper level of knowledge and enjoyment for you and your guests. 

So allow us to help you host the perfect Personalized Wine Dinner this year. The private dining room at ZINC will become yours. Seating 15 to 30 people comfortably, we encourage you to bring flowers or centerpieces for the table, we can also create a custom menu for you and your guests to take home as a keepsake. 


Start planning today! Call Elizabeth Ciarlelli (203-624-0507 ext 2) or email to book your Personalized Wine Experience! 

Helping Our Country and Our Communities

Waking up Monday morning to news of the heinous act of violence the occurred in Las Vegas, left us in a state of disbelief. This past year has been a rough one. There are many things that are happening in our world that have made our hearts break. 

If you sometimes feel overwhelmed by this like we do, we’d like to take this time to share some organizations that may guide you if you want to help. This is a just a short list of some remarkable groups in our community bringing assistance to those who have been affected with tragedy. They may also be supportive in helping us to be proactive when thinking about how to give back to our communities. 


Go Fund Me: Las Vegas Victim Fund

UNICEF : Hurricane Relief

How to help Puerto Rico (a TIME article listing foundations that will directly help Puerto Rico)

Community Foundation of Greater New Haven

American Red Cross

Columbus House

New Reach Inc 


Connecticut Food Bank

United Way

Above all, while our nation is suffering from his tragic event in Vegas, we’d like to suggest kindness can go a long way. There's no time to hate when Mother Nature destroys areas of our country, there’s no time to hate when family members of victims need our shoulders to cry on, there is simply just no time to hate. 

United we stand, divided we fall: help your neighbor.

Life is too short to drink bad wine

Life is too short to drink bad wine


Someone once said "life is too short to drink bad wine" and we couldn't agree more. We are looking forward to our wine dinner next week featuring some absolutely delicious Italian wines from Mazzei Winery. To make the evening a little better, we've invited Giovanni Mazzei, a 25th generation owner of the winery, to speak about his family's wines. 


The Mazzei family has been growing wine for more than 600 years with the same core values embodied from day one. To 'promote local vine varieties as an expression of the identity of the region, in respect of diversity and nature, via sustainable agriculture and improvements mindful of the delicate hydro-geologic balance, in order to prevent soil erosion and maximize water reserves in the region. All of this in order to be able to hand the land intact to future generations.’  And after handing this winery down for six generations, this is an incredible accomplishment.

This is a wine dinner that you will not want to miss. Here's a preview of what you can expect on October 4th. 

Mazzei Wines

Mazzei Belguardo Vermentino 2015

Mazzei Castello di Fonterutoli Chianti Classico Riserva Ser Lapo 2013

Mazzei Castello di Fonterutoli Chianti Classico 2012

Mazzei Zisola Nero D'avola 2014 

Chef Denise has created another delectable menu to accompany these wines perfectly! 


Amuse Bouche  

Calabrian Chili Grilled White Shrimp

Creamer Smashed Potato/ Herb + Celery Leaf Pesto/ Charred Lemon

Guanciale Wrapped Figs

Arethusa Blue Cheese/ Chianti Syrup  

Duck Breast with Pear Mostardo

Horseradish Pickled Beets/ Creamed Corn Polenta

Kabocha Squash + Date Torta

Pepita Brittle/ Bourbon Gelato


Join us next Wednesday, October 4th at 6:00. Space it limited, but there are still seats left. Tickets are $85 (all Inclusive) and you can purchase them at 

A Recipe From Us to You

A Recipe From Us to You

As the crisp fall air sneaks in and the leaves begin to drop we are reminded that it’s harvest season. There are many things that are ripe for picking but not enough time to eat it all. We sat down with Denise to ask her what her favorite things are to do with all these vegetables. 
“Quick pickling and canning are perfect for your fall harvest produce,” she says. 

Right now, on the ZINC menus, you’ll see Cumin Pickled Carrots, Quick Pickled Red Onions, Pickled Curry Raisin, House-made Kim Chi. 

Want to know how to make some of these ZINC favorites at home? It’s simple…let's start with Kim’s the recipe. 

ZINC Housemade Kim Chi

ZINC Housemade Kim Chi

ZINC Housemade Kim Chi

What You Need
3 heads of Fresh Napa Cabbage
Fermented Chili Paste
Black Pepper
Fish Sauce
Gochugaru Chilies (Korean Chili Powder) 

- Cut cabbage into 1-inch pieces. 
- Salt cabbage with 6 Tablespoons of salt
- Let this sit for 25 minutes, then rinse well. 

1/2 cup fermented chili paste
2 Tablespoons minced garlic
2 tablespoons ginger
1 teaspoon black pepper
1/4 cup mirin
6 tablespoons Fish Sauce
4 table spoons Gochugaru 

Mix together and let sit in refrigerator at least 24 hours. This will keep for up to 6 months. Kim Chi is fantastic to add to many dishes. It's a natural probiotic and very good for you. Kim Chi is rich in vitamins A and C and because of its fermentation process, it's rich in beneficial lactobacilli bacteria.



Fresh Tomatillos

Fresh Tomatillos

Did your garden produce more tomatoes than you know what to do with? Denise always takes the Monday of Labor Day to jar and preserve the tomatoes she has. Follow this simple recipe to jar your tomato to use during those cold months. 




    •    2-3/4 lbs tomatoes per quart jar
    •    2 Tbsp bottled lemon juice to each hot quart jar or 1 Tbsp bottled lemon juice to each hot pint jar

    •    Salt, 1 tsp salt to each quart jar or 1/2 tsp salt to each pint jar (if desired)

    •    Preserving jars with lids and bands



The Labor Day Canning Crew 

The Labor Day Canning Crew 



 1    PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.


 2    WASH tomatoes. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.

3    CUT tomatoes into quarters to measure about 2 cups. Transfer to a large stainless steel saucepan and bring to a boil over medium-high heat. Using a potato masher, crush tomatoes to release juices. While maintaining a gentle boil and stirring to prevent scorching, quarter additional tomatoes and add to the saucepan as you work. The remaining tomatoes do not need to be crushed, as they will soften with heating and stirring. Continue until all tomatoes are added, then boil gently for 5 minutes.

4    2 Tbsp bottled lemon juice to each hot quart jar. Add 1 Tbsp bottled lemon juice to each hot pint jar.


5    PACK hot tomatoes into hot jars to within a generous 1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.Place jar in boiling water canner. Repeat until all jars are filled.


6    PROCESS filled jars in a boiling water canner for 35 minutes for pints and 45 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when center is pressed.

ZINC Spotlight : Hartford Flavor Company

ZINC Spotlight : Hartford Flavor Company

We're sure by now you’ve heard about our Cocktail Social with Hartford Flavor Company and Wild Moon Liqueurs happening next Thursday, September 21 on the Kitchen ZINC patio from 5:30-7pm. But what do you know about the company who produces some of the most flavorful liqueurs we’ve ever tasted? Of course, you can head over to their website and check out the ‘About Us’ tab, but we went right to the source. We spoke last week with Lelaneia, founder of Hartford Flavor Co. to get a little insider info on her and her fabulous company. 

**this was a phone interview and some answers may be paraphrased**


First off, can you please tell us how you pronounce your beautiful name? 

How did you Hartford Flavor Company come to fruition? 
Eight years ago I was making this Cranberry Liqueur to give as gifts for the holidays. People loved it! It was about five and half years ago that I realized I had a gluten allergy and was chemically intolerant of alcohol and I just thought, ‘well this is unacceptable!’ I wanted to be able to have a cocktail, it's social, it’s a lot of what we do. I remembered the recipes of the Cranberry Liqueur that I had made and I thought I would make more, something that I could drink. We gathered lavender from my garden and soon we had two flavors. We happened to be at a holiday party with a bunch of industry people and when they tasted what we had made they told me that it was “magic in a bottle” and that I needed to get this to market. I laughed it off and didn’t think much of it. I was a bit overwhelmed by the idea. At the time I was a landscape designer and wasn’t really looking to change my life or career. My husband, on the other hand, was looking for a change from the corporate world. It wasn’t until I went out with friends, ordered a cocktail, and instantly got a headache, that I thought…’I need to do this, I need a cocktail.'
So, we hit the ground running. We made 50 flavors. 16 of those flavors, after being tested by a panel of 300 people, were market viable. Everyone around us was telling us to do this and now that 16 flavors (more than I thought would be liked) were market viable, there were no more excuses. April of 2014 the paperwork started and April of 2015 the company was launched. 


How do you feel about that decision now? 
I’m glad we’ve done it. We’re two and a half years old and we are very well received, we’re doing gang busters. It’s been worth all the work. 

What do you find most challenging about being in this industry? 
The drinking. (laughs on the other end of the line) I think the most challenging part of this is to re-educate people on how to drink. People aren't aware of all the chemicals in alcohol because labels on alcohol bottles aren’t required. I try and think that I’m not just making another product, but I’m trying to get people to drink more naturally. A huge part of our job here is to educate people on how natural our product is. If you want to eat clean, why wouldn’t you want to drink clean too? 

Can you explain a little more about your allergies? 
There are chemical additives for flavor and coloring in alcohol. When I would have a cocktail, I would suddenly feel sick. At the time I was drinking martinis and soon they just stopped tasting good. Now, I only drink Wild Moon with clean mixers, but I usually pay for it, meaning the more top shelf liquor the better for me. Some high-end tequilas, Titos is always a good choice, you get what you pay for. I feel better and I can actually have a cocktail. 

What is the best thing that has happened to you since you started the Hartford Flavor Company? 
The ‘thank yous'. People coming up to me and telling me that they couldn't drink either and now they can. It's so touching. A lot of people have similar allergies to me. I had no idea what an impact I would have on other peoples drinking lives. 

Why did you name it Hartford Flavor Company and Wild Moon Liqueurs? 
Originally we started in Glastonbury but moved to Hartford and we love it here. We were part of the Rennaissance that Hartford experienced and we are huge cheerleaders of this city. We chose flavor instead of the distillery for two reasons, 1. it's more of an infusion of flavors in these liqueurs and 2. it sounds a little better than Hartford Distillery Company. 
Wild Moon is named after the Goddess Diana. Hartford means deer crossing and Diana's companion was a deer. She's a strong, goddess of the hunt/moon/ wild. Since I was a landscape designer for 20 years, she stood out to me and it just seemed fitting. 


What do you wish other people knew about Hartford Flavor Company? 
That we really are an all natural product, truly made locally, with real herbs/berries/etc, soaking in sugar cane spirits. We make organic simple syrup in house. There's no hiding anything here. We are making this as organically as we can. 100% natural, gluten free and GMO-free. 

Wild Moon seems to be everywhere. What are your plans for future expansion? 
World Domination (again, we laugh at this, but know it could be quite possible) 
Right now, Wild Moon is in CT, we just took Boston by storm, you can find it in Rhode Island, Florida and we will be in New York and California by October 1. 

What sort of trends are you seeing in the future? 
Low ABV cocktails. People want to drink, but they don't want to drink to get drunk. So liqueur based cocktails are perfect with a simple juice or natural soda.

What are your favorite low ABV cocktails? 
Wild Moon Cucumber with club soda and lime during the summer is my go to or the Wild Moon Rose with orange and club soda is another great one. 

How would someone describe you? 
Driven, I work really hard. I’m a creator and a visionary. I see what I want from the future and I make it happen now.

What do you do in your down time?
Down time? haha, there isn’t any. I do try and practice yoga often or take a walk…just be in nature. 


Want to talk more with Lalaneia? She and her husband will be at our Cocktail Social on Thursday, September 21. They are bringing their entire line of liqueurs for you to sample and will be there to hang out, chat, and answer any other questions that we might have missed. You can buy tickets at

Stop Sucking!

Stop Sucking!

Stop Sucking!

No, we’re not being mean, but we are being serious. We want you to stop using straws! 


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.


ZINC has always used an eco-straw. Our straws are made from corn and are biodegradable. We have about 500 of these left and once they’re gone, they're gone. We have already begun the switch to paper straws. We know that paper straws can get a bit soggy in your drink, so don't be afraid to ask your server for another one. We’re also replacing those small plastic straws you get when you order one of our signature cocktails. We are going to be using Bamboo stirrers. They are natural wood and are sustainable. Bamboo can yield 20 times more timber than trees in the same area. Plus, bamboo requires no agricultural chemicals to thrive.



Please join us and take the pledge to #stopsucking. Say "no plastic straw, please" when you can and choose the alternative. 

Mazzei Wine Dinner

Mazzei Wine Dinner

Save the date, Wednesday October 4, ZINC Wine Dinner! 

This fall, we journey to Italy to explore an extraordinary selection of Mazzei Wines paired with Chef Denise Appel’s inspired menu. You won’t want to miss this special evening as we welcome Giovanni Mazzei, a 25th generation owner of this winery. 

The Mazzei winery has deep roots in Italy and a part in United States history as well. It is said that back in 1398, the first Mazzei winemaker, Sir Lapo Mazzei was the first to use the “Chianti” denomination. He wrote to a merchant from Prato and referred to barrels of ‘wine from Chianti’. In 1435, his granddaughter, Madonna Smeralda Mazzei married Piero di Agnolo da Fonterutoli, the holding became part of the family’s estate and for 24 generations, the Mazzei Family has been producing wine at Castello di Fonterutoli. 


The family’s United States ties began with the leaders of the American Revolution. Thomas Jefferson invited Philip Mazzei to Monticello, Virginia to introduce vine growing. Mazzei wrote a letter to George Washington to tell him how the soil and climate of that area was perfect for wine production. If you want to read more about the family, go to


The Mazzei family has been growing wine for more than 600 years with the same core values embodied from day one. To 'promote local vine varieties as an expression of the identity of the region, in respect of diversity and nature, via sustainable agriculture and improvements mindful of the delicate hydro-geologic balance, in order to prevent soil erosion and maximize water reserves in the region. All of this in order to be able to hand the land intact to future generations.’ 
And after handing this winery down for six generations, this is an incredible accomplishment. 

They have three estates and we will be pouring a wine from each. We urge you to visit their website and explore more about the history and locations of all of vineyards.

Mazzei Wine Dinner with Giovanni Mazzei

$85 per person all-inclusive

4 Course Dinner created by Chef Denise Appel expertly paired with Mazzei Wines 

To join us for this very special event wine go to


Employee Spotlight : Alejandro Cordido

You may have caught a glimpse of a new face when you were dining at ZINC or Kitchen ZINC recently. That’s our new Manager, Alejandro and we are very excited to have him join our team! We thought an Employee Spotlight was in order so you can get to know him a little better.


Name: Alejandro Cordido
Age: 26
Where are you from: Hamden CT



How long have you been working at ZINC New Haven?
2 Months


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


What are your career goals? 
My ultimate goals is to further my knowledge in the hospitality industry in hopes to one day open a restaurant of my own. Also, I would love to one day have the opportunity to live overseas and open a restaurant abroad.


What is your favorite thing about what you do? 
The favorite thing about working in this industry is knowing that every day will be different than the one before. Everyday we are faced with new challenges and I enjoy working on overcoming them each day.  



What do you love about working at ZINC New Haven? 
My favorite thing about working at Zinc has been the people I get to work with. It has been great being able to be a part of a team where everyone’s focus is on providing quality service to our customers. Whether it is the chefs creating our amazing dishes with local/fresh ingredients or the servers providing outstanding service, everyone’s main goal is providing a wonderful experience to all those who walk through our doors. The culture here at Zinc is what makes it such a great place to work at.  


When you’re not working, what are you doing? 
I enjoy playing golf on days off, spending time with family and friends and of course the occasional Netflix binge, watching shows like House of Cards, Sons of Anarchy,  The Walking Dead and The Office.


The next time you're having dinner at ZINC or Kitchen ZINC, flag Alejandro down say hi and welcome him to our community!

What's Happening at KZ!

What's Happening at KZ!

A new school year is starting which means a fresh start, new people, and a new outlook!  

We’ve welcomed some new members to our Kitchen ZINC family and thought it was time to take a “family portrait” so that you’re familiar with the faces. This crew is hard working and ready to welcome back students attending surrounding colleges, new students and families new to New Haven, and our beloved regulars. 

From Top Left Clockwise: Gary (server/bartender), Mike (the pizza guy), Javon (the other pizza guy), Amy (server), Natalie (server), Shamar (server), Gina (server/bartender)

From Top Left Clockwise: Gary (server/bartender), Mike (the pizza guy), Javon (the other pizza guy), Amy (server), Natalie (server), Shamar (server), Gina (server/bartender)

Kitchen ZINC has had a bit of a face lift in the last year. Our space is cozy and we came up with a new design so that we could maximize the space for those busy Friday nights and for larger parties. Kitchen ZINC is a great venue for your rehearsal dinners, company parties, and we know it’s not even Fall yet, but it’s never too soon to plan your holiday gatherings!

In addition to the exposed brick, great music, and beautiful patio, Kitchen ZINC is known for our great pizza! We focus on local, sustainable, and fresh ingredients to make our artisanal pizzas that stand out amongst the stiff competition in the New Haven pizza scene. Every pie seamlessly melts wholesome flavor with impeccable quality. Our gluten free crust, sourced from Still Riding Pizza, is the best around! Signature cocktails, craft beer, and wine on tap are the perfect accompaniment to our artisanal pies! 

If it’s been a while since you’ve visited KZ, stop in the weekend and enjoy a pizza on the patio. Patio season is far from over and so long as the weather is beautiful, the patio will be open! And don't forget to Save the Date for our Cocktail Social with Hartford Flavor Co. on September 21 from 5:30-7pm on the patio at Kitchen ZINC. Get your tickets here

Bring your friends and reap the benefits of our nightly specials and happy hour! Twofer Tuesdays get you a pizza and a 22oz BBC Beer for $15, perfect for sharing! Thirsty Thursdays offering a cocktail, beer, or wine for only $5 all night.  Take a look at the other nightly specials, pizza menu, and what we're pouring here!

So if Kitchen ZINC is your go to date night spot, your dinner place with friends before a night out, or if you've never been there before, we hope that you come see us soon and enjoy pizza, cold drinks, and a beautiful atmosphere! 

Dinner on the Farm

Dinner on the Farm

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. Here’s a little peek at the menu for the evening. 

        Marinated roast lamb
        Texas-style  BBQ chicken
        Honey-cumin roasted northern beans with Aleppo peppers
        Carrot, fennel & beet slaw
        Fire roasted red peppers with garlic, rosemary + fried capers
        Bulgar wheat and French lentil salad/ feta cheese and preserved lemon/tomato, radish & mint
        Petit arugula with tomato/ balsamic reduction/Tuscan olive oil
        Curried bread and butter cucumber “pickle"

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

Sunday, September 3, 2017, beginning at 4:30 pm
Massaro Community Farm – DOTF
41 Ford Road
Woodbridge, CT 06525

We're Hosting a Cocktail Social!

We're Hosting a Cocktail Social!

August is the Sunday of the Summer. 

Autumn is approaching but there is still time to enjoy the sunshine and the season’s harvest. We’re hosting a Cocktail Social on the Kitchen ZINC Patio to welcome back New Haven residents and bask in the last of the warm weather.

We’ve reached out to a local company to see if they would co-host an event with us and we're so excited to have Hartford Flavor Company, creator of Wild Moon Liqueurs, join us for our Cocktail Social! So save the date, Thursday, September 21 from 5:30-7pm. We will be creating four craft cocktails using the delicious elixir from the Hartford based company and Denise will create a small menu of light snacks to accompany the tasting of cocktails. 

For those unfamiliar with Wild Moon Liqueurs, we want to share a little of the story behind the tincture. Locally owned and operated, this venture started with the Cranberry flavor being made as a gift for family and friends. Being so well received, it got the founders thinking about the flavors and their feelings on liqueurs already on the market. They enjoyed a taste of liqueur after dinner, adding it to excite their champagne, or even mixing it into cooking, but they found that most liqueurs were a bit lack luster. The flavors didn’t pop as much as they would like or the sweetness was overpowering. So, they decided to venture out and explore unique flavors and thus, The Hartford Flavor Co and Wild Moon Liqueurs was born. 

It started with the flavor that was only reserved for family and friends at first, Cranberry. Lavender was the next (it's one of ZINC’s favorites to use in cocktails) They used trimming from their own plants to create this experimental flavor and it was so good they knew they needed to continue. Rose, Chai Spice, and Birch came shortly after that. The flavors were strong, but not over powering; sweet, but not masking the true flavor. After hearing great things from close family and friends, they decided to have a tasting for other various groups and industry people. To their surprise, everyone loved it! Exclaiming that they needed to sell this ‘magic in a bottle’ as soon as possible. We're glad they listened! 

We’re so excited to host a Cocktail Social using these fabulous liqueurs! We’re crafting up four signature cocktails for you to taste, accompanied by light hors d’oeuvres. Representatives from The Hartford Flavor Company will be there to answer all your questions and educate you on the liqueurs. You won’t want to miss this event! Thursday, September 21 from 5:30-7pm. Tickets are only $15 and you can get yours today at
If you want a taste of Wild Moon before the event. Join us at ZINC any night for our signature cocktail Texas Cowgirl with Deep Eddy Grapefruit Vodka/Wild Moon Cranberry Liqueur/Lillet Rose.

We're Saying Oui! To Oui Charcuterie!

We're Saying Oui! To Oui Charcuterie!

We love discovering new and local purveyors to use at both ZINC and Kitchen ZINC. We also love sharing these companies with you so that you can enjoy the fruits (or meats in this instance) of their labor! 

Oui Charcuterie is locally owned and operated in Woodbridge, CT and has been humanely raising heritage hogs to produce salami for some time. They raise the hogs outdoors on a diet of barley, acorns, hickory, walnuts, apples, grass, plants, veggies, fruits, grains….get the point? The hogs have plenty of space to roam around and when the time comes, Oui Charcuterie uses a family recipe to dry cure and age the meat and they do not use nitrates. 

Farmer Matt is the man behind the hogs at Oui Charcuterie. He has always had a passion for food and creating recipes, but charcuterie is where his heart is. Originally he started by buying pigs and hogs from other local farmers in the area until he was able to raise his own heritage hogs. It was then that he took his family recipe and began to create delicious salami, prosciutto, pancetta, and coppa. 

We’re so happy that Matt and his family continue to produce these delicious meats and that we are able to support this local business by bringing them into ZINC and Kitchen ZINC to use in our recipes. You can also support Oui Charcuterie by purchasing one of their products at markets around Connecticut. (find one near you here…



**photos from Oui Charcuterie.

Meraki: It's Greek for...

Meraki: It's Greek for...

Summer is a time many people take vacations. In the restaurant industry, a break from work is needed once and a while to keep your mind and body fresh. Denise took a vacation to Greece with her partner at the end of June and it was exactly what she needed. 

They flew into Athens and then traveled to Cyprus, where they stayed at a beautiful resort over looking the ocean with olive vines all around them. This is where she shut her brain off and just simply relaxed and enjoyed the weather, the food, and the view. 

After a few days they packed up and hit the road on a mission to explore as much of the country as possible. First stop, back to Athens. She was completely amazed by the Parthenon temple on Acropolis at Athens. The temple was dedicated to the goddess Athena Parthenos, or Athena the Virgin, it was completed in 438 BC. It’s crazy to wrap your head around how told this building is. Below the Acropolis is the Odeon of Herodes Atticus, built by the Romans in 161 AD. The historic ruins are still used today for concerts, ballet and other performances. 

After exploring Athens they traveled a bit more through other towns and cities, exploring this ancient and beautiful country. They stopped in Meteora to see the monasteries built onto and into the cliffs of this city. 24 monasteries in total were built in the 14th century as a hiding place from the Turkish invasion. Today, six of the grand houses of the holy remain. 

The last leg of the trip was the beautiful island of Santorini. The stark, white architecture, the extraordinary sunsets, the incredible food, Santoriniwas Denise’s favorite part of the trip. She and her partner signed up for a cooking class here. Denise thought it would be fun to pretend that she wasn’t a chef and experience the class in a new way. They made an learned about traditional Greek cuisine. They viewed the extensive process of drying fresh tomatoes, learned about the big exports of the city including fava beans, sun-dried tomatoes, and wine. They learned about how the island’s delicious olive oil producers only sell locally because Italy has the claim on the big export of olive oil. After a few minutes of the cooking portion of this class, the teachers soon caught on that Denise knew what she was doing. They made a fabulous lunch and enjoyed it with new friends.

Denise brought back so many stories and experiences with her and got right back to the kitchen to translate those in to her cooking. Our new menu items are sprinkled with Greek influence for these warm summer months. The feta cheese, cucumber, Kalamata olives, and oregano salad on the Barramundi make this dish so light and refreshing. A perfect compliment to the white, flaky fish and a fabulous choice for dinner when it’s too hot for anything. The Charred Burrata Small plate has a wonderful burnt eggplant + tahini smash with a cucumber raita, inspired by tzatziki they made during the class. Black mustard seeds and pickled currants with fried kale are also a welcome addition to the plate. You'll be asking for our corn and fennel seed flat bread to soak up every last bite of this small plate. 

There's a Greek word that we think is very fitting of Denise and who she is as a chef. That word is meraki. Greeks often use this word  to describe what happens when you leave a piece of yourself (your soul, creativity, or love) in your work. When you love doing something, anything, so much that you put something of yourself into it. Denise puts her whole heart, mind, and soul into her work and takes experiences to influence her cooking. 

As you know, our menu items change frequently, so be sure to make your reservations soon and enjoy these Greek inspired items. See you soon!

Connecticut Rhubarb Spritzer

Connecticut Rhubarb Spritzer

We're back! We had a welcome and relaxing week off and now we're refreshed and ready to go! This week is exciting because we have new dinner and lunch menu items, a delicious Market Menu, and some fabulous new cocktails! 

This week's Market Menu cocktail is nothing but delicious! We're calling it the Connecticut Rhubarb Spritzer. 

Denise found some beautiful local Rhubarb at the farmer's market and made a great fresh purée. We were truly inspired with it to create a cocktail with a bit more complexity. We added a special rum, Diplomatico Rum to be exact. Diplomatico is a rum from Venezuela that has been around since 1959 and is now sold in 50 countries.

Diplomático rums are carefully crafted from premium sugar cane and use a rich variety of distillation methods. This is combined with the Maestro Ronero’s expertise and excellence in the art of blending, to produce the finest rums

We then add John D. Taylor's Velvet Falernum to the cocktail. You may or many not know this unusual liqueur.  It’s been a staple for bartenders and cocktail aficionados for years. Originally created in the 1890's by John D. Taylor, it is made with sugar cane, lime, almond and clove and other spices and is the perfect compliment to rum for tropical drinks. We topped this cocktail with a little sparkling wine for a nice, refreshing feel.

You may not be able to go away to a remote island this summer, but you can come into ZINC and have this cocktail and pretend you're lying on the beach somewhere. Hope to see you soon! 

Tres Leches

Tres Leches

Alba Estenoz, holds a very important position at ZINC and Kitchen ZINC restaurants. She's the mastermind behind the delectable treats to satisfy our sweet tooth cravings!

For this weeks Market Menu, she made the traditional Central American dessert, Tres Leches. A simple and delicious dessert served in many homes in Central America, it is often make with a store bought sponge cake which is then soaked in “3 milks” condensed milk, evaporated milk, and heavy cream. The creamy mixture is absorbed by the cake to create a dessert with rich flavor and texture. You can add a simple meringue or powder sugar on top, or simply just eat the cake. 

Alba has taken this wonderful dessert and put a creative spin on it by using local, seasonal products from the farmer’s market. Instead of a simple piece of cake, she's layered it with fresh, juicy strawberries and created a beautiful parfait. Do not miss this treat!

New Summer Cocktails!

New Summer Cocktails!

Summer is that time of year when the motivation to go to work goes straight out the window and all you want to do is be in vacation mode. Trust us, we understand the feeling. Luckily, we decided to stay motivated to work and create some new cocktails for you to enjoy while you're in vacation mode. 

The Mia Wallace                        
Sagamore Rye/Fresh Beet Juice/FreshLemon

This cocktail is perfect if you are whiskey drinker, but want something a little bit lighter and more refreshing during the warmer months. The fresh beet juice in this add such a delicious layer to the cocktail. Sagamore Rye is a newer bottle on our Whiskey shelf and we are loving it. Its smooth with notes of caramel and a bit of spice on the finish. 

Texas Cowgirl
Deep Eddy Grapefruit Vodka/Wild Moon Cranberry Liqueur/Lillet Rose

We are HUGE fans of Wild Moon Liqueurs. Not only are they local purveyors, they create these liqueur with such intense flavor profiles that they are perfect in so many cocktails. This cocktail was inspired by the classic Seabreeze recipe. So just envision your toes in the sand while you sip on this drink. 

Summer Side Car  
Prunier Cognac/Lustau Vermut/Giffard Triple Sec/Fresh Lemon

Giffard Triple Sec is another favorite at ZINC and we love using it in classic cocktails, like a Sidecar. 

Sweet Dram and Tonic
Escubac/Fever Tree Elderflower Tonic/Burnt Orange Twist

Escubac is an aperitif that you just have to try. They macerate 14 botanicals (cardamom, nutmeg and citrus to name a few) for 72 hours, then slowly distill them on the antique stills at Distillerie Combier. It's then sweetened with raisins, vanilla and a small amount of sugar. This aperitif was created so perfectly that you could simply sip it like you would a whiskey or add it to cocktail recipes. 

Celebrate the Summer Solstice with us tonight and enjoy one these cocktails!