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Restaurateurs Tony Foreman and Cindy Wolf's PAZO features the bright and lively tastes of southern Italy. Under the direction of executive chef Julian Marucci, the kitchen focuses on centuries old techniques, classic recipes, and beautiful ingredients. Guests can explore the tables south of Rome with Neapolitan pizza, regional cheeses, house-made breads, grilled seafood, hand-formed pastas, and aged rib eyes. An extensive Italian wine list highlights the menu while an expansive bar that hosts an impressive lineup of spirits to include an interesting Grappa collection. The historic two-floor venue is complete with soaring ceilings, open kitchen with wood-fired grills and ovens, inviting booths, mezzanine and welcoming bar and lounge area. The music gently crescendos throughout the evening as PAZO gracefully seduces the guest with beautiful food, exceptional wine pairings, and attentive service.