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From Our Editors
Each day staff members at Pazzo Pazzo Italian Cuisine fill the chalkboard with specials from chef and owner James Burns's stovetop. Burns sharpened his culinary skills working under restaurateur and stepfather Nello Saporito at Il Pasticcio before striking out to open his own restaurant, according to a glowing 2011 review in the Edmonton Sun. 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. His maître d’, entertains diners with banter while checking on Alaskan king crab and gluten-free entrees and offering wine suggestions from the extensive list. Indoors, black linen tablecloths contrast with white cloth napkins and bright red sauces, and outdoors, the renovated patio offers additional seating for al fresco dining.