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Both our restaurants invite you to dine with us for Chicago Restaurant Week. February 19-28. There isn’t  a better way to enjoy a 3-course prix-fixe meal, nor beat the
deep winter blues.
In this issue, Chef Chris shares his recipe for Ribollita soup and Chef Eric gives you the recipe for Agnello—Braised Lamb Shanks, which are easy to make at home.
As promised, Jack Weiss shares another favorite restaurant in Florence, Trattoria Mario.
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Congrats to the entire Coco Pazzo team for landing on the Chicago Sun-Times 10 Best Restaurants of 2009 list!
Wine director, Tamra Weiss, talks to Today’s Chicago Woman about her top wine pairings for steak. What she says may surprise you. Click here to read the interview.
Once again, Coco Pazzo will add a Wine Enthusiast Award of Distinction to its wall. This award is given to restaurants that are dedicated to delivering a wine-friendly experience to patrons.
Chef Eric appeared on WGN February 3. Watch Eric showing Allison Payne how to braise lamb shanks, Italian style. Click here to view.
Chef Chris appeared on ABC7 11 a.m. news December 14. He demonstrated how to use leftovers to create fabulous pasta dishes. Click here to view.
 Say piacere! to three new staff members at Coco Pazzo. Pasta chef, Meredith Patterson creates traditional pasta with her personal flair. Our newest manager, Francesco Plati, is from Azzano Decimo, Italy and you will be charmed by his knowledge of Italian food and wine. We also have a new sous chef, Brittnay Sudlow, who is a recent graduate of Illinois Institute of Art.Benvenuto! (Meredith pictured)
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Both restaurants have updated winter menus filled with warm, toasty flavors to keep you cozy until spring. Below are a couple of comfort-driven dishes at each restaurant. Click here if you would like to see full menus.
Coco Pazzo: The bird of choice in Italy is the Guinea Hen and you will find “Faraona due Saporia”, a savory dish of a farm fresh hen, prepared two ways. The Scottadito de Cervo is a spectacular dish of ever-so-slightly-sweet, seared venison loin medallions, accented by sweet and sour Cipolline onions cooked in sherry vinegar.
Coco Pazzo Café: Once again you’ll find comfort in our luscious Lasagna made with house made noodles and rich béchamel sauce. And for hearty and healthy food lovers there is our Pollo “Matone”, tender flattened butterflied chicken with rapini and potatoes.
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Chef Eric Hammond shares his easy recipe for Braised Lamb Shanks, click here
Chef Chris Macchia shares his interpretation of traditional Ribolitta soup. click here
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When asked to compare dining in Tuscany to dining here, Chef Chris thoughtfully
makes multiple comparisons. “In Italy the meals are built on flavors and simplicity. Here, there is more focus on presentation, which means there is more happening on a plate. There, a dish is plated very simply with just a beautifully prepared lamb chop or fish filet, without a lot of garnish.” He goes on to say, “In Italy, dining is more laid back for the restaurant and their patrons. The places we’ve experienced cook all day and then swing the doors open for guests to come in and slowly dine through a number of courses. There’s no rush to enjoy a meal.” Finally Chef Chris reflects on ingredients, “In Italy they use the ingredients around them—in a simple way. It would be un-Italian for me not to use ingredients from around here.”
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 For 57 years, the Colzi family has run one of our favorite restaurants
in Florence, Trattoria Mario. The atmosphere is casual and is frequented by locals and tourists alike. The menu at Trattoria Mario is based on traditional home cooking and owners Romeo and Fabio continue to use the recipes that have been in their family for years. We always go back for the ribollita. Made with fresh vegetables from the nearby market, this simple soup is a timeless Tuscan tradition. Located in a sixteenth century building that once served as a stable, Trattoria Mario is a five minute walk from the Piazza del Duomo. To View Trattoria Mario website click here |
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Whether it's a rehearsal dinner or wedding reception, Coco Pazzo's warm and inviting loft space is the perfect setting. Jack, Tamra and Chef Chris will be happy to assist in customizing menus, selecting wines, creating specialty cocktails and suggesting the ideal floral arrangements that will make your special occasion a wonderful memory.
Sandra, where did you grow up?
Constanta, Romania
How long have you been at the Café?
In April it will be 5 years.
What do you enjoy most about working at the Café?
First of all, the people I work with are like family. And, I love the quick pace of the Café, especially in the summer when the patio is open.
How do you stay inspired?
Nothing is more inspirational than my seven month old, Alexander.
Tell us something few people know about you.
I love to run marathons.
Your favorite Café dish?
My favorites are the Rigattoni Buttera and the Seven Chopped Vegetable Salad.
What do you do on your day off?
With a new born, I spend my day with the family and enjoy every moment.
We’d love to know what you would like to see us put in our newsletter
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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Coco Pazzo 300 W Hubbard312.836.0900 • Coco Pazzo Café636 N St. Clair St312.664.2777
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