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Crain's Chicago Business, August 1, 2005, writer Laura Bianchi "Warmed by wood floors, exposed brick walls and rich velvet drapery, 13 year old Coco Pazzo remains comfortable but stylish." "Service is polished." " . . . delightfully light and tasty seafood pizza from mthe wood-burning oven ($13). The crisp, ultra-thin crust is spread with tomato sauce and topped with fresh, perfectly cooked calamari, clams, mussels and shrimp." " . . . the ground veal, prosciutto and sage ragu practically melts in the mouth; the penne is al dente perfection." Time Out Chicago review, Coco Pazzo; Oct. 20-Oct. 27, 2005 issue "The soft focaccia and fruity olive oil delivered to your table at this popular Gold Coast mainstay are good indicators of what's to come. Start with some antipasti--it's not on the menu, but on your way in you probably passed by a table stocked with the wonderful chunks of Parmesan, white beans slick with olive oil and herbs, and thin slices of tender prosciutto. The house-made gelatos are decadent endings." Chicago Sun-Times, November 21, 2005, writer Denise O'Neal "Coco Pazzo's new executive pastry chef, Erika Masuda, lends a sweet touch to the restaurant's dessert menu with signature dishes such as her Tuscan apple tart. Chicago Tribune restaurant critic, Phil Vettel; Oct. 22, 2004 "The food, however, remains steadfastly rustic Italian. Risotto is a specialty here, and whether paired with osso buco or topped with prosciutto-wrapped prawns, the results are outstanding. Homemade pastas are generally rich and soul-nurturing, while gently handled fresh fish are paragons of perfection via simplicity. And the quarterly menus make room for short-lived seasonal specials, such as delicate zucchini blossoms stuffed with sweet fontina cheese and a hint of anchovy. I generally don't make a big deal out of the contents of the bread basket, but Coco Pazzo's homemade selection is worth noting--particularly those addictive parmesan-laced bread sticks."
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