Zinicola: Where Italian Heritage and Family Warmth Shine in Ballantyne
When you walk into Zinicola in Ballantyne Village, you sense right away that this is more than just another Italian restaurant in Charlotte. The calm glow of candles, crisp white tablecloths, and the aroma of fresh pasta in the air all set the stage. But it’s the family-driven story behind the restaurant that truly brings it to life—a story shaped by Chef/Owner Richard Cranmer, his wife Najiya, and the memories of his Italian grandmother’s kitchen.
“Every meal at her table was a celebration that brought people together without pretense or pomp,” says Chef Richard in an interview with the Charlotte Observer, referring to his grandmother (Nonna) in San Giorgio a Liri, Italy.
That spirit of honest hospitality lies at the heart of Zinicola’s mission.
The Owner: Chef Richard Cranmer
Inspired By His Nonna and Mother
Born in New Jersey, Chef Richard studied at Johnson & Wales University in Charlotte, then worked at the Four Seasons in Palm Beach and Washington. But Zinicola’s roots trace back further, to the summers he spent in Italy visiting family. His family name, Zinicola, comes from his mother’s side.
“Growing up, Cranmer would take summer trips to visit his Nonna in Italy, and she continues to inspire his cuisine today,” as noted on scallionpancake.com.
That long-held love for Italian culture and food took shape into an eatery that, according to the Charlotte Observer, embraces “scratch-made and seasonal” cooking—just as his Nonna did.
Balancing Family and Restaurant Ownership
Chef Richard and his wife, Najiya, opened Zinicola in 2017. Since then, their two sons have become part of the evolving story—an eight-year-old who loves pizza and pasta, and an infant who’s just beginning to experience the family’s bustling world. Balancing fatherhood and entrepreneurship is no easy feat, but for Cranmer, it’s worth the effort.
“Becoming a father has been the most rewarding, amazing thing in my life. Having a wonderful wife and mother to share this experience with has been such a blessing,” he told City Lifestyle.
Still, he’s open about the toll of opening multiple restaurants. After launching a second concept, Giovanna, in lower South End in 2023, Chef Richard opted to sell when the strain on his family proved too great.
“Sometimes pride gets in the way a little bit, but I think from a business perspective and thinking about my family, the time is now. I don’t want to put any more undue stress on my family,” Cranmer told the Charlotte Business Journal.
Returning his focus to Zinicola, he vows to keep it flourishing in a city where dining trends evolve quickly.
“We do what we do, and we do it well,” he said in that same Business Journal interview. “We just want to keep up with the trends around here. Charlotte has a tendency to move on from things very quickly.”
The Menu: All About Authenticity and Creativity
Handcrafted Pastas and Risottos
Zinicola offers a chef-driven menu inspired by family recipes, featuring pastas and pizzas rolled, cut, or shaped every day in-house.
“All of Zinicola’s food is made fresh and in-house, including their pasta and pizzas,” raves Scallionpancake.com. “We particularly loved the Parmesan basket that the risotto was served in, and the creativity that went into the heirloom tomato salad.”
That Parmesan basket appears again under Frankie’s Notes, where they exclaim:
“All carbs should come in a cheese basket.”
One standout dish is the beef, mushroom, ricotta ravioli wrapped in duck prosciutto, finished with a sage butter sauce:
“Hands down, our favorite pasta of the night,” declares Scallionpancake.com.
Other crowd-pleasers include black risotto with saffron emulsion, swordfish with mint and garlic, and a lamb dish complete with an eggplant puree and a crispy rosemary potato cake. Even the appetizer list gets creative, offering tomato jam, cannellini bean sauces in place of pasta, and refreshing spins on beloved classics.
Pizza from a Wood-Fired Oven
Don’t overlook Zinicola’s authentic approach to pizza, either. The dough is hand-stretched and baked in a wood-fired oven for that signature char. Toppings range from prosciutto and farm-fresh mozzarella to more modern combos that rotate seasonally.
Elevating Dessert and Drinks
Sweet Endings
Chef Richard insists desserts should be as lovingly crafted as any main course, and that’s evident in items like the Pistachio Nutella Mascarpone—gluten-free and impossibly creamy.
“Do not sleep on Zinicola’s dessert,” warns scallionpancake.com. “This baby was my favorite dish of the evening.”
Wine, Cocktails, and NA Options
Zinicola also excels in its beverage program. The wine list features a curated mix of Italian and global selections, while the cocktail menu includes martinis, spritzes, and creative seasonal drinks. For those who abstain, there are typically alcohol-free aperitivo-style sips.
“The wine menu and creative cocktail selection are finely curated. Ask your server for pairing suggestions,”recommends scallionpancake.com.
A Warm, Upscale Atmosphere
“Zinicola is upscale, and the white tablecloths and candles will elevate your night out into a special occasion,” says scallionpancake.com, emphasizing the restaurant’s elegant dining room. However, the environment remains family-friendly, with Chef Richard and Najiya often greeting patrons personally.
“The Cranmers are such a fun couple, and they provide fine dining in an atmosphere that makes you feel right at home,” adds scallionpancake.com.
In warmer weather, guests can gravitate to the lively patio, where an indoor-outdoor bar ensures that a carefully crafted cocktail is always close at hand.
Service That Feels Like Family
Throughout the dining room, the staff exudes genuine warmth.
“We were well-fed and provided with everything we needed on this visit, and we can’t wait to go back on our own soon,” writes scallionpancake.com of a hosted meal at Zinicola.
Whether it’s a romantic date night or a large family celebration, Chef Richard’s goal is consistent: “to bring people together over good, simple, delicious food—just like Nonna would.”
Reflecting on Zinicola’s Impact
From its debut in 2017, Zinicola has carved out a special place in Charlotte’s dining scene, balancing time-honored Italian recipes with the constant evolution of local tastes.
“Richard is a great example of the success stories coming from Johnson and Wales and we’re happy he chose to stay here,” remarks one article from CityLifestyle.com.
After seven years in Ballantyne, Zinicola endures as a hub for authentic, scratch-made Italian cuisine and heartfelt hospitality.
“Even a pug would drive to Ballantyne for food this good,” jokes Frankie’s Notes, revealing the lengths to which fans of the restaurant are willing to go.
A Special Recipe for Dry January: The Non-Alcoholic Negroni (NAgroni)
Chef Richard’s love for Italy extends to classic apertivi, and the Negroni is a timeless favorite. For those observing Dry January—or simply wanting a delicious spirit-free option—here’s how to bring Zinicola-inspired flavor home:
Ingredients (1 serving)
- 2 ounces Monday Zero Alcohol Gin
- 1/2 ounce Blutul Rosso (NA red vermouth)
- 1/2 ounce Ghia Non-Alcoholic Aperitif
- 1/2 ounce Stirrings Blood Orange Bitters
- 1/4 ounce simple syrup
- Orange twist, for garnish
Instructions
- Combine
Add all ingredients to a mixing glass half-filled with ice. Stir until chilled, about 20–30 seconds. - Strain
Strain into a chilled rocks or Old-Fashioned glass filled with fresh ice. - Garnish
Twist an orange peel over the drink, releasing aromatic oils, then drop it into the glass.
This satisfying concoction mirrors the herbal, bittersweet notes of a traditional Negroni—sans alcohol. It’s an elegant nod to Italian aperitivo culture and the perfect way to toast to good health, good food, and good family.
Final Reflections
Stepping into Zinicola means immersing yourself in a legacy of Italian cooking that began around a grandmother’s table—one where love, laughter, and fresh ingredients converge to create unforgettable meals. Chef Richard’s journey, fueled by respect for his Nonna’s tradition and a dedication to his growing family, continues to shape each dish and every diner’s experience. Whether you’re savoring a plate of his house-made ravioli in a cheese basket, clinking glasses of red wine, or sipping an NAgroni in honor of Dry January, one thing is certain: Zinicola is a story of heritage served with genuine warmth, and it’s a story that Charlotte’s culinary scene happily welcomes, time and again.