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Think Zink

Zink. American Kitchen


GRAND OPENING: November 8, 2004

OWNER: Tom Sasser

EXECUTIVE CHEF: Tom Condron, also the Executive Chef for Harpers, Mimosa, Upstream and Arpa.

AMBIENCE: Tom Sasser, owner of Zink and other restaurants such as Harpers, Mimosa, Upstream and Arpa, tags Zink as a "new American restaurant that is somewhat upscale, very affordable, with a late night menu and a decor that complements a very urban American pallet." With rich red accents and dark walls, a large zinc bar and the two level seating, Zink is sexy, chic and cosmopolitan. Perfect for those dressed in their best for a night at Blumenthal, meeting friends after a day in jeans at the Mint Museum, or grabbing a Zink signature cocktail and appetizer before or after a night on the town.

SEATING: Seats over 150. Guests may be seated at the bar, the oyster bar, in the main dining area, or on the upper lever dubbed "the mezzanine." In the upper dining area, those seated at tables lining the balcony may opt to pull the curtain on either side for a more romantic, private dining experience. A private dining area is available that accommodates up to a party of 10.

WINE LIST: With over 50 wines from which to choose, the menu has over 30 wines by the bottle that are also available by the glass. Choices start at $20 by the bottle and $6 by the glass. "Most people want that good bottle of $20 wine. Today, good wine can range from a $20 to a $220 bottle, but most restaurants only offer the good wine that's at a higher cost," states Condron. "If your price point is $25, we want you to be able to have a great find on the menu for that price."

TYPE OF CUISINE: Chef Tom classifies the cuisine as "real American food you grew up on that comes from all four corners of the country." He identifies the cuisine as retro and eclectic in some aspects. The cuisine is simple with presentation but bold with flavor. Sous Chef Kelsey Sukel notes that the menu will "undergo slight changes daily and major changes weekly. The idea is to roll with the seasons and keep the food fresh with fresh ingredients." The oyster bar offers what's seasonal and good at the moment -- from raw and pan-roasted oysters to mussels and clams.

PRICE LIST: The menu changes week to week. A recent one found salads ranging from an Herb Roasted Salmon Watercress Salad ($10) to a Grilled Steak Salad ($12). Entrees included Zink's Slow Roasted Pork and Beans for $10, Honey Glazed Salmon for $12 and a Baked Meatloaf with Apple Smoked Bacon for $11. Sandwiches range from about $7-$9, including a Texas Smoked Brisket, a Mustard Crusted Chicken and a New Orleans "Muffuletta" Panini. The Meat & Two section of the menu includes the daily special of meat, from Monday's Chicken & Dumplings ($10) to Friday's Salt & Pepper Catfish ($12). All desserts are $7, including a Warm Chocolate Truffle Cake, Carrot Cake Bread Pudding and a Black Bottom Creme Brulee.

HOURS: Serving lunch, dinner, late night and brunch. Open Monday through Thursday 11am until 10pm, Friday and Saturday 11am until 1am, and Sundays for brunch from 11am until 3pm and dinner from 5pm until 10pm.

RESERVATIONS: Reservations recommended on the weekends.

RECOMMENDED PARKING: The Dunhill parking deck.

CREDIT CARDS: All major credit cards accepted including Discover and Diners Club cards.

WHEELCHAIR ACCESS: Wheelchair accessible downstairs.

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