How Pazzo Encompasses Everything Dallasites Love About Uptown

When Dallasites head out for a night in Uptown, they are seeking delicious food, good drinks, and/or fun music. Cedar Springs’s newest opening, Pazzo, has managed to combine these three elements to create an Italian dining and lounging experience. Pazzo is the brainchild of Luke Zeutzius, whose mission is to bring an evolving menu designed for the American Italian fusion enthusiast.

Upon arriving at Pazzo’s media and influencer event, I am greeted with smiles from two casually dressed young ladies, who quickly seat me in the proper section. I am first offered water, and once the server returns with a cold glass, I am then asked for my drink order.

To kick things off, I order the Walk of Shame, which consists of Zephyr gin, lemon, and Angostura bitters. It is a tangy, fruity, sour drink, which tastes like lemonade with a hard kick.

The Walk of Shame (Photo credit: Alex Gonzalez)

I follow the Walk of Shame up with the Straight Skinny, which consists of Código, agave, and lime. It is Pazzo’s version of the margarita and it has a light taste. The agave makes it sweet, but not to the point where it overpowers the tequila and lime. Most house margaritas taste like Slurpees, however, Pazzo’s tastes like a delicious, healthy juice that one could pick up at a Pilates studio; theirs just happens to be kicked up a hard notch.

The Straight Skinny (Photo Credit: Alex Gonzalez)

After drinks, the servers bring out a variety of appetizers, including the White Truffle Garlic Bread, Crispy Polenta Cakes, and Crispy Eggplant. Although all of the appetizers are phenomenal, my personal favorite would have to be the Crispy Polenta Cakes. As a Texan, I love my pork, and Pazzo’s polenta cakes come topped with a sweet, shredded, savory pork shoulder. It is the perfect merging of Italian and Texan culture.

Crispy Polenta Cakes (Photo credit: Alex Gonzalez)

Before the main entree, the servers bring out what’s called The Vinegary One, which is Pazzo’s house salad. The signature dressing nicely complements the greens and vegetables, giving it a salty, lemony taste.

Pazzo’s house salad: “The Vinegary One” (Photo credit: Alex Gonzalez)

For my main course, I order The Cripsy Piece of the Lasagna, which is a lasagna dish layered with spinach noodles, bolognese sauce, and a combination of fresh and aged cheeses. As its name suggests, the noodles are rather crisp. The bolognese sauce is hot, hearty, and packed with spice and flavor.

The Crispy Piece of the Lasagna (Photo credit: Alex Gonzalez)

To wrap things up, I pick the Chocolate Chip Cookie Panwaffle “Smore” as my dessert. A fun fact about this is that Pazzo’s owner Luke Zeutzius invented and patented the Panwaffle pan, as a result of him and his younger brother arguing about what to eat for breakfast. The Panwaffle Smore is topped with strawberries, chocolate, graham crackers, ice cream, and burnt marshmallow fluff. It is a dessert experience unlike any other, and a must-try for first-time visitors.

The Panwaffle S’more (Photo credit: Alex Gonzalez)

After dinner, we are taken to a lounge, in which the walls are lined up with couches. We toast with champagne to celebrate Pazzo’s prosperous future.

I leave Pazzo highly impressed with what I’ve experienced. Pazzo manages to encompass everything Dallasites love about Uptown, from fun, upbeat music, good drinks, and delicious (not to mention, relatively inexpensive) food.

Pazzo will begin serving items from their brunch, lunch, and dinner menus beginning February 2. They will also host a grand opening celebration on February 23.