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Zinc Restaurant Review: Across from the historic New Haven Green, Zinc's chef/owner Denise Appel features a farm-to-table menu --- well, actually, she likes to call it seed-to-plate --- that changes seasonally as Appel scours markets and farms for fresh, local meats, fruits, cheeses and produce. Grilled chorizo with smoked almond aïoli, pan-seared barramundi, asparagus and artichoke pesto risotto, and house-made ricotta gnocchi with lobster are examples of what you might encounter among main plates. Small plates are equally eclectic. Try the smoked duck nachos: a fixture selection for more than a decade. The wine list, also seasonal, is chosen to complement the food and features more than a dozen wines by the glass. While you can certainly end your meal on a sweet note, we recommend instead going for the artisanal cheese plate, with three or five different regional cheeses accompanied by fruits, raisin-nut brioche and locally harvested honey.