ZINC restaurant has been a New Haven icon since 1999 with its "exhilarating, ever-changing, always-original menu" (CT Voice) that features fresh farm-to-table dishes. "Nowhere else in our state, or perhaps our country, or perhaps the whole wide world, would diners be presented with choices ranging from a Salmon Gravlax Bowl with kefir coconut milk sauce, candied mangoes and kimchi, to Crab Fondue with fried artichokes, or Ricotta Gnocchi with celeriac-fennel sauce and crème fraîche pickled beets. The menu pings and bounces between continents, madly grabbing flavors and making crazy bedfellows of dishes like Lettuce Wraps with mint-chile-garlic sauce, Vegetarian Vindaloo, and Weisswurst and Knockwurst Grilled Sausages."
As we prep for the Festival's Dinner with ZINC event on May 30, we caught up with co-owner Donna Curran for a quick chat about ZINC.
We chose New Haven because of its wonderful diversity, its activity as a college town, and its reputation for a healthy appreciation of all things artistic. What other small city can boast two world-class art museums across the street from each other, two national theaters, and an International Festival of Arts and Ideas?
The freshness of ingredients and creative talent of our kitchen team.
We don’t know any other way to cook and have always used the freshest seasonal ingredients available. The farm-to-table term caught up with us several years later.
Great food and lots of interesting cooking tips!
The need. I live in New Haven and have a business here. The community you live in is only as good as the one you support.
Dinner with Zinc
Saturday, May 30 at 7 PM
$40 (100% of the proceeds will go directly to ZINC)
Enjoy all the best parts of a night out as a night in. Pick up food from the chic farm to table restaurant, ZINC (964 Chapel St), and enjoy a glass of wine as you learn step by step how to prepare a delicious spring inspired meal. Expert chefs will walk you through making an appetizer of shrimp filled summer rolls and shakin' beef, with rib eye, onions and tomatoes, cooked in a hot pan and finished with watercress and a savory sauce served over rice.
Order today and pick up your meal kit from ZINC (964 Chapel St.) on Friday, May 29 between 4-6 PM or on Saturday, May 30 between 12-2 PM. Then, Zoom with the ZINC chefs on Saturday, May 30 at 7 PM.
All food events are sponsored by KeyBank.
