Since opening nearly a year and a half ago, Zucca Gastrobar has made a mark in Westport.
Its bar draws regulars from the Saugatuck neighborhood. Its tables are filled with families, businesspeople, and couples on dates.
The menu is exciting. The interior is inviting.
But creating — and sustaining — a new restaurant doesn’t just happen. It takes hard work, behind the scenes.
And no one works harder than Kirsten Comfort.
Kirsten Comfort, outside Zucca.
Her title is “working partner.” That hardly describes her role.
Kirsten does more than order provisions, oversee the kitchen and staff, and handle money.
She makes pizzas. She arranges flower pots. She washes dishes.
Her car is the only one in the Charles Street parking lot long before Zucca opens. It’s the only one there long after it closes.
Kirsten loves it all.
She lives and breathes Zucca. And she eats there too — every day.
Zucca, where Kirsten Comfort spends most hours every day.
The West Haven native has worked in restaurants since she was 14. She spent 10 years at Biagetti’s, an Italian spot that became her “second family.”
She studied criminal justice at the University of New Haven, but friendships with customers and staff kept drawing her back to hospitality.
She worked for five years at Little Pub in Wilton, then opened its sister restaurant in Stratford.
Kirsten met Gino Racanelli and Dan Camporeale, whose restaurant group owned restaurants like Molto in Darien and Fairfield, and Spiga in New Canaan. They were kindred spirits.
After 4 months managing their Ecco tapas and wine bar in Trumbull, they asked her to be part of their Zucca venture.
Construction began in October 2022. It opened in the former Tarry Lodge (and before that, many other things, including Abbondanza, Bonda, and way long ago, Esposito’s gas station), in June of 2023.
Since then, Kirsten’s mission has been to make Zucca a friendly, welcoming place for Westporters (and anyone coming off nearby I-95 Exit 17).
Last year, current and former Representative Town Meeting members celebrated Restaurant Week at Zucca.
Her energy inspires her staff. “We have a great group on the floor, and in the kitchen,” she says. “They really want us to succeed. They really care about this place.
“You can teach someone to make pasta, or wash dishes. But you can’t teach them to care.”
She always says yes to groups that ask for help. Zucca donates to school and non-profit fundraisers. They’re at the Taste of Westport, Start-Up Westport and Chamber of Commerce events, among many others.
Last year, they provided a Christmas Eve dinner for Homes with Hope.
Zucca chefs, helping Homes with Hope at Christmas.
Kristen says that Westporters are “very, very kind.” Regulars like Dave Briggs and Pete Romano (who sent flowers on Zucca’s first anniversary) are “lovely, loyal, generous people. You don’t get that in a lot of places.
“They love the food, the atmosphere and the vibe. They don’t want anything in return.”
Kirsten always looks for new ways to draw customers. She’s sponsored a bourbon and cigar night, and burrata-making classes. Up soon: a wine dinner.
“Whatever we do, we have fun,” Kirsten says.
It shows. You might find the managing partner outside cleaning the parking lot. Or inside, cleaning a table or oven.
The restaurant business can be brutal. But Kirsten Comfort has been in it since she was 14. At Zucca, she’s found her new “second family.
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