We've eaten at Pazzaluna for years, but recently enjoyed a memorable dinner there that must be lauded. From the bouche amuse to the tiramisu, the meal was excellent.
The restaurant has a new menu and chef Seth Teiken has outdone himself. The bouche amuse - gnocchi and beef tenderloin - was quite lovely. Since we'd just walked over a mile in near zero temperatures, we welcomed the tasty and hearty treat. The spinach and gorgonzola salad with candied pecans was delicious and dressed perfectly.
We opted for doing courses of pasta and then fish - a good decision, as there are many excellent choices and this allowed us to enjoy more of them, at a leisurely pace. The spinach and cheese ravioli is a menu favorite (the sauce, oh, the sauce) but the duck and fois gras ravioli is new menu item and was incredible. The chef deserves kudos for its complex flavors.
It was the salt-roasted branzino, though, that really wowed us. It is roasted whole and then served table-side, where the server removes the salt and bones. The serving of the sea bass was an event; the servers are skilled and offer a bit of theater. The fish itself was heavenly: moist and flavorful. It is served with a lovely truffled risotto, done just right. We will return for this dish alone.
Our server, Lois, was attentive and fun. Indeed, all of the staff go out of their way to welcome guests - from far and near - and to ensure that the food and service at are excellent. Keep up the good work, Pazzaluna!
If you own or manage Pazzaluna Urban Italian Restaurant & Bar, register now for free tools to enhance your listing, attract new reviews, and respond to reviewers.