According to yaledailynews.com, “Given the legacy of Pepe’s and Sally’s, the co-owner of the restaurant Zinc, Donna Curran, admitted it herself: “Do pizza in this town? That sounded crazy.”

But on June 11, her new venture — the “artisan” pizza eatery Kitchen Zinc — will take the place of Chow on Chapel Street, aiming to stand up to the storied New Haven pizza giants with locally grown ingredients, a high-tech brick oven and beer from small-batch breweries.

In an interview, Curran said that what will set Kitchen ZINC apart will be its focus on fresh ingredients, including Pecorino cheese from Beltane Farms in Lebanon, Conn., pepper made by one of Zinc’s employees and American-made La Quercia prosciutto,” the article said.