At Kitchen ZINC we strive to bring the best quality ingredients to our pizzas the same way we do at our sister restaurant, ZINC. Our back-to-basics approach is possible through a passionate commitment to forming relationships with a wide network of farms, local breweries and providers in the surrounding areas. This seed-to-plate philosophy is ultimately the most rewarding to you, our favorite foodies, because you are the last step in the process and are getting the freshest and most flavorful ingredients available.
Since opening our doors, we’ve been at the forefront of the farm to table movement, long before it was popular. We focus on innovation and embrace sustainable food, regularly refreshing our seed-to-plate menu and using fresh, seasonal ingredients to not only support but also celebrate local farms.
“Local trumps organic–every time,” says Chef Appel. “Our menu changes are based upon what fresh produce is available week to week. And, that approach doesn’t come to a screeching halt when the perceived farmers’ market ‘season’ ends each fall. Growing and markets continue, and so does our commitment to bringing what was grown from locally planted seeds to the plates we serve our diners.”