From Our Editors
The recently-renovated Pazzo Pazzo Italian Cuisine sports 60 new seats nested under black linen tablecloths contrasted with white cloth napkins and bright red sauces. Each day, its staff members fill the chalkboard with specials from chef and owner James Burns's stovetop. Inside his kitchen, Burns pan-sears jumbo tiger prawns in butter and garlic and marinates quail in cognac, creating scents that waft toward the dining room to influence orders. Pasta specials tossed in his specialty housemade sauces include gnocchi, spaghetti, and jumbo shells stuffed with ricotta and spinach. The restaurant also has multiple private rooms, and can seat up to 150 people for events such as Christmas parties.