Homemade at Zino
The work starts long before dinner.
Fresh pasta, hand-stretched dough, housemade burrata and the glow of the wood-fired oven give Zino's menu its character.
Made in this kitchen
Good Italian cooking begins with the work.
Fresh pasta is made in house, burrata is housemade, and every pizza is tossed by hand before it reaches the brick oven.
Made in house
Fresh pasta at the worktable.
Pappardelle, fusilli, ravioli, linguine and rigatoni take their place on the menu, paired with fillings and sauces that change with the season.
From dough to flame
Pizza begins with the dough.
Each pizza is tossed by hand and baked in the brick oven. From a classic Margherita to seasonal combinations, the crust carries the work.
Chef Nick Haley
Italian cooking with room to move.
Menus change twice a year, giving Nick Haley room to follow the seasons while keeping familiar Italian dishes at the center of the table.
Dinner at Zino
Taste what is being made tonight.
See the current dinner menu, then reserve a table for the evening.
