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Pazo's southern Italian makeover

Kurtis | Dec 3, 201406:17 AM

I hesitated to visit here since the change 9 months ago as I am not a fan of Cinghiale (same executive chef, same owner), but my recent visits here and having tasted about half of what is on their menu (and more than half of their wbtg offers) I am likely to keep coming here at least for a while to continue to try other things. This is mostly due to their pastas which is house-made as it is in Cinghiale, but I find their composition and execution substantially better, and that of Cinghiale nearly always disappointing. I also appreciated that the taste of wood-fired grill indeed come through nicely in several of their dishes, and their effort to create Neapolitan pizzas following DOC guildelines which for the most part works. Looking forward to returning here again in near future.

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