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High ceilings with exposed piping lend a modern vibe to Toro Pazzo and serve as a foil to a menu of time-tested Italian dishes. Executive chef Alan Pucci, a native of Lucca, Italy, draws upon an array of Italian meats such as prosciutto and sopressata as well as olives, grilled artichoke hearts, and fontina, gorgonzola, and pecorino cheeses. In the bustling kitchen, the crew rolls dough into potato gnocchi and fresh rigatoni, which fill pasta dishes and sate diners before trips to the National Dry Macaroni Card Museum. Curlicues of steam unfurl from veal scallopini with fresh sage and prosciutto and pistachio-encrusted salmon in a lemon beurre blanc.
Behind Toro Pazzo's bar, an indoor waterfall trickles as mixologists concoct dessert cocktails such as vodka-infused root-beer floats or birthday-cake martinis with sprinkle-encrusted rims. Brimming with bottles imported from Sardinia and Tuscany, the wine list offers pairing for any dish, and on some evenings live bands fill the eatery with lilting guitar strains.