Chianti Il Ristorante

The story

Crafted with passion, served with love

A Roman's Vision on Division Street

In 1998, David Zecchini — born and raised in Rome — opened Chianti Il Ristorante in downtown Saratoga Springs, transforming the former site of a chain restaurant into what he described as an elegant, intimate dining room. A decade later, in 2008, he went further still, commissioning a brand-new building on Division Street designed from the ground up by him and his team. What began as a small spot with 15 employees has grown into the anchor of DZ Restaurants, a regional collection that Zecchini built over the following years. The throughline across all of it is the same: a commitment to superior service, cuisine, and hospitality.

The Kitchen Behind the Menu

Executive Chef Fabrizio Bazzani grew up between Bovolone and Bardolino in northern Italy, spending his formative years cooking alongside his mother and grandmother. He studied business and economics before following his instincts into professional kitchens — first in Florence, then in Southern California, where he cooked at Prego and Tuttomare and developed his style under several mentors. He met Zecchini in 1998, and after visiting Saratoga Springs — a landscape that reminded him of home — he joined Chianti and has remained there since.

Bazzani describes cooking as "an exercise of equilibrium": a balance of flavors, visual arrangement, and the careful sourcing of ingredients. That philosophy shows in Chianti's menu, which is built around fresh, locally sourced, seasonal produce and reflects the traditions of Northern Italian cuisine. The menu also features dry-aged meat alongside house-made pastas — dishes like Tonnarelli Alla Gricia and house-made black tagliolini with seasonal accompaniments have appeared on the restaurant's social feed as signatures of the kitchen's approach.

The Cellar and the Bar

The wine program earned Chianti a Wine Spectator Award of Excellence, recognition that reflects the seriousness with which the list is assembled to complement the Italian cuisine on the table. Beyond wine, the bar offers specialty cocktails, an Aperitivo Happy Hour, and a rotating program of creative and classic martinis.

Beyond the Dining Room

Chianti hosts a full calendar of private events — from rehearsal dinners and wedding receptions to corporate luncheons and holiday gatherings — with dedicated space and catering options. Chef Fabrizio also leads hands-on cooking classes: a recent Holiday Italian Cookie Class walked guests through traditional recipes including Paste di Meliga, Taralli Dolci Campani, and jam-filled Biscotti Tirolesi. It's the kind of programming that extends the restaurant's hospitality well past the dinner table.