Hot water ‘nightmare' quickly turns to customer ‘thrill' at Zinc Restaurant
Only a year prior, Curran had a new electric water heater installed in her restaurant's basement at 929 Chapel Street. The company that handled the kitchen design had advised her that electric was the only economical alternative because no flue or chimney was available for venting a gas-fired unit.
"We wanted to put in a gas heater," said Curran, "but apparently it couldn't be vented from the basement without an enormous cost," based on the information received at the time.