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Our spring news begins with the announcement of our completely redesigned website, which will be up before you know it! Plus, the opening of the patio at Coco Pazzo Café and our new Afternoon Alfresco menu that is making its debut. Spring ingredients are the real stars of the season, and we will tell you all about them below. As requested by our readers, pastry chef Maria Selas from Coco Pazzo shares two spring dessert recipes.
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This Sunday is Mother’s Day so take Mom to Coco Pazzo or Coco Pazzo Café to show her your appreciation.
Mark your calendar for Kids’ Restaurant Week June 20 – 29, when Coco Pazzo Café will introduce your little ones to something delicious, and they only pay their age. See below.
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 The patio is officially open at the Café and it’s time to dine alfresco on our large patio in Streeterville. Chef Eric Hammond will be offering a new Afternoon Alfresco menu that features small Tuscan bites you can share with a friend. Along with our regular menu, the new menu will be served from 2:30 to 5:00 pm. Leisurely sit, sip a glass of refreshing, crisp wine and enjoy an array of his simply delicious afternoon snacks. Now more than ever you’ll think you’re relaxing on a piazza in Florence.
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 The first signs of spring always appear on menus before they do on the trees in Chicago. And spring couldn’t taste any better. We are savoring the flavor of chef Chris Macchia’s special pizza made with spring ramps, goat cheese and speck. You’ll also find sweet little favas, spring onions, lamb, rhubarb, asparagus, nettles, Taylor Bay scallops, soft shell crab, English peas, morels, and sunchokes featured on his spring menu.
Be sure to try Chris’s beautiful Sformato Pomodoro (pictured)—a chilled, spicy tomato flan with jumbo lump crab and baby mint. It tastes like a burst of sunshine. He is also hand making a lovely Mezzalune Privavera, which is, half moon shaped ricotta dumplings with asparagus, favas, leeks and English peas. And you’ll love the aroma of his wood roasted Alaskan Halibut with sautéed spring vegetables, new potatoes, lemon and chervil. Oh my.
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 Maria starts with the best of simple and natural ingredients to create her mouth-watering Tuscan-inspired desserts. Her not-too-sweet and purity of flavor approach, is why her creations are the perfect sweet ending to any Coco Pazzo meal. Readers and patrons frequently request her recipes and she has agreed to share two of them with you!
 
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Once again, Coco Pazzo Café is celebrating Kids’ Restaurant Week June 20 – June 29. Chef Eric Hammond will be creating kid friendly dishes that go beyond mac ’n cheese and pizza to get your picky eaters to try something new. Children under 11 pay their age and adults can enjoy a 3 course meal for only $29. And to top it off, for every meal served, $1 will to Chicago Green City Market. Check out their web site for more details.
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Any day now, you’ll be seeing our brand new face to the world. Our custom Coco Pazzo Restaurant website. You’ll still be able to send us feedback and order gift cards, but there will be so much more. Our menus will now be printable; you’ll be able to make reservations on line; the press page will have all our latest reviews and articles; you can get to know our staff, and there will be a gallery where we share our personal photos––like Chef Chris’s latest TV appearance and our trips to Italy. Note that you will be able to access the new site from either web address or our new web address: www.cocopazzorestaurants.com. Don’t forget to tell us what you think about our new site.
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Manager, Coco Pazzo
Roberto, where did you grow up?
I was born and raised in Mexico. After my first year of college I decided to come to America.
How long have you been
in the restaurant business?
Gosh, it’s been almost 20 years. I started at Italian Village where I spent almost 13 years.
What do you enjoy most about the restaurant business?
No two days are the same, so there is never an opportunity to get bored.
When did you come to Coco Pazzo?
I came to Coco Pazzo 6 years ago.
What do you like most about working at CP?
I really like working as a team. From telling guests about Chef Chris’s creations to helping out wherever the team needs me.
What is your greatest inspiration?
My family inspires me to do my best, everyday. They are the most important part of my life.
Tell us something nobody knows about you?
My favorite band is U2. Bono actually signed my concert ticket once. I’m also a huge Batman fan.
What do you do in your spare time?
I love to take my niece shopping.
Your favorite CP dish?
The salmon!
We’d love to know what you would like to see us put in our newsletter (or take out). Email us by clicking here.
We also want to know about your experience at our restaurants. There is a feedback form on our website.
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