The phrase 'making a silk purse from a sow's ear' sums up the cooking style at 'Pazzo'. Since opening sometime in 2010, chefs have kept the kitchen consistent, in line with their ethos of taking unloved, thrifty ingredients and transforming it into fine dining delights. Not that it’s all odds-and-ends served here; rather, the overarching theme is taking fantastic international ingredients and executing with Modern European flair.
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