Pazzo Restaurant, Bar, & Bakery News & Reviews

"The food is wonderful and the ambiance is grown-up without being too stuffy for kids to feel comfortable. Watching the activity of the open kitchen is always entertaining and the kids enjoyed seeing the big wood-burning oven where their cheese pizza with fresh mozzarella was made."

"Visit the elegant and popular Pazzo Ristorante to experience their delicious Semifreddo- a “half frozen” pistachio gelato in chocolate cake. You’ll be swooning for more.

Next door at Pazzoria, Pazzo’s charming Italian Bakery and Café, you can savor a steaming cup of hot chocolate and a freshly baked chocolate chip cookie, with the slightest hint of espresso. Be sure to get there early- the cookies go fast."

"In honor of Sunday's Academy Award telecast, Hotel Vintage Plaza's Pazzo Restaurant has created a a batch of Oscar-worthy cocktails based on a few of this year's nominees.

This week you can partake of them at Pazzo's or, due to the generosity of the Italian restaurant, make them at your own Oscar party from the recipes below."

"Bring The Descendents upon us as we celebrate A Night in Paris…err Portland for the Academy Awards. Join us for cocktails and we’ll have a (Money)ball! 

I’d like to thank the Academy for giving us a reason to drink these fabulous cocktails. I’d like to thank Pazzo Ristorante for the tender dedication to crafting such delicious flavors combined so perfectly to genuinely pay homage to the thrilling competition we are here to celebrate.

Cheers!"

" When we tried downtown Portland's Pazzo Ristorante's prosecco preserves, we knew we had to share—and get the recipe from executive chef John Eisenhart. With a little sugar, pectin, lemon zest and a quick boil, the alcohol in the bubbly evaporates away and you’re left with a light and tart jelly that’s the perfect, sweet complement to simple grilled bread and salty blue cheese or fontina. The versatile flavor also makes a great marinade for pork loin or partner for fresh berries. Whip up a batch of mini jars as cute thank-you gifts. You’ll have your sweetie all set to toast your culinary prowess."

"Join Pazzo for our Valentine's Day Menu: Kumomoto oysters, Kona Kampachi tartare, Potato-fennel raviolo, Grilled Bream and Gianduja Bonet. Available 2/13 - 2/16 during dinner hours."

"A few days after the New Year, John Eisenhart, chef of Pazzo Ristorante in Portland, Oregon, found himself with several open bottles of leftover Prosecco. 'I didn’t want to drink—or serve—flat Prosecco, so I tried using it to make sorbet and risotto, neither of which turned out very well,' he recalls. Next the chef put the fizz-less wine in a CO2 canister and refrigerated it, with the thought of creating Prosecco preserves. 'The result was tasty but the execution was cumbersome,' he reports. So Eisenhart went the traditional route, cooking the Prosecco with sugar, lemon zest and pectin into a shimmering jelly—perfect on toast.

Although Eisenhart enjoyed the jelly on toast, he never has enough leftover Prosecco to turn into a breakfast condiment. Instead, he serves a dollop of the jelly on Pazzo’s cheese plates. He found it goes especially well with Italian cheeses, like gorgonzola, fontina, Parmagiano and urbriaco, 'Guests ask for it on the cheese plate and we’ve gotten a number of requests for the recipe,' he adds. Now the challenge is to serve enough glasses of Prosecco—but not finish the bottle."

"Chef John Eisenhart has been fascinated with food from the time he was a teenager in Omaha, Nebraska and Northern California...Here's where he goes when he wants to get a bite after a game."

"Chef John Eisenhart of Pazzo Ristorante in Portland, Oregon likes to take leftover wine and turn it into delicious, boozy jam, and he was kind enough to share his recipe for prosecco preserves with ES."

"If you find that you didn't finish off every last bottle of bubbly during your new Year's celebrations, don't let it go to waste! Chef John Eisenhart of Kimpton's Pazzo Ristorante in Portland, Ore., proves that there are better uses for an opened bottle of champagne, prosecco or sparkling wine than pouring it down the drain."

"I find pasta to be a litmus test for any worthy restaurant, because if simple things cannot be done well, then you're in trouble," says John Eisenhart, executive chef at Pazzo, Portland, Ore."

"You could tip 'em back at home every night, but why not get more creative in your newlywed kitchen? When we tried downtown Portland's Pazzo Ristorante's prosecco preserves, we knew we had to share - and get the recipe from executive chef John Eisenhart."

"Our $60 Prix Fixe menu for New Year’s Eve includes: Kumomoto oysters w/ grapefruit, Burrata w/ fett’unta, Cotechino w/ Umbrian lentils, Panettone w/ rum custard. Open until 11 p.m. 627 SW Washington, Portland, Oregon 97205."

Sunset Magazine asked Chef John Eisenhart what avant garde food he likes to serve at Thanksgiving.

Take a moment to enjoy this short video in which our very own Kenji shows you how to take the classic Negroni and put an Italian twist on it. "Mah-velous!"

Time Magazine confirms what we knew all along!

"As couples plan for what could go wrong, one planner reminds them to focus on the heart of what the wedding is about.

'That's to marry each other,' says [Heather Seethoff, head of catering at Pazzo], 'because you're in love with each other.'"

Although not an officially recognized holiday, this Thursday is still pretty sweet due to the fact it's "National Cannoli Day." In honor of the occasion, Pazzo's will be giving free cannolis to customers who dine there during lunch.

"Pazzo will be giving away a FREE cannoli to anyone who dines at the restaurant for lunch that day. Having earned credentials in Italy prior to heading the kitchen at Pazzo, Chef Eisenhart knows a thing or two about cannolis!"

"Executive Chef John Eisenhart is sourcing locally this season at Pazzo Ristorante in Portland, Ore. Gooseberries are landing in Pazzo's drinks, giving guests a true taste of the Pacific Northwest."

Oregon Business Magazine - Number 1 Employer in Oregon 2011

US News & World Report - 10th Best Restaurant in Portland 2010

Oregon Wine Press - Best Oregon Winelist 2010

Willamette Week - 100 Favorite Restaurants 2008

Weekend Life - Bar of the Week 2006