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627 SW Washington
Portland, OR 97205
Tel: 503-228-1515
Fax: 503-228-5935
www.pazzoristorante.com
Please call 503-228-1515
or reserve online using OpenTable.
John Eisenhart, Executive Chef
Jon Dow, General Manager
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Italian cuisine in a rustic and lively downtown setting, Pazzo offers the simplicity of Old World tradition created from the rich bounty of the Pacific Northwest.
Pazzo has a high-energy atmosphere that is both elegant and comfortable. The restaurant's stone pizza oven alerts your senses to pleasures that are about to reveal themselves. The dining room, set with white linen-draped tables, marble floors, dark wood and warm lighting offers a full view of the exciting and bustling exhibition kitchen. Diners converse with the chef and his team as they prepare creative dishes from the abundance of the region. Fresh house-made pasta, grilled and roasted meats, inspired poultry and Northwest seafood dishes are artfully presented.
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Holding true to Italian tradition, dining at Pazzo always begins with freshly baked bread and foccacia, accompanied by hand-pressed olive oil. With every new season, the menu at Pazzo changes to incorporate the freshest ingredients, reflecting the chef’s commitment to local merchants and growers. Pazzo’s Wine Cellar complements the menu with one of the most discriminating collections in Portland. The staff members at Pazzo are trained in the various characteristics of each wine and are skilled in offering information and pairing the perfect wine for each dinner course selection.
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PazzoBAR serves sophisticated food and drinks in a sleek setting, but without the pretension. The philosophy is mirrored in the bar’s new streamlined, bistro-style interior. Tapered glass wall sconces, chestnut hard wood floors and grey dry-stack stone columns create an airy, and convivial space where guests can watch classic black & white Italian films on the new flat screen or take in the urban setting of one of Portland’s most bustling downtown corners.
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Executive Chef John Eisenhart has been flirting with food since he was a teenager in Omaha, Nebraska. Along the way, he has captured the attention, and respect, of some of the greats in the culinary world. Called the “Master of Flavor” by former boss and New York celebrity chef/restaurateur, Mario Batali and “Master of Pasta” by James Beard award winning chef Philippe Boulot of the Heathman Restaurant in Portland, John simply thinks of himself as a fan of unfussy, fresh, bold flavors.
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