When restaurateur Jack Weiss opened the Chicago branch of this famed New York eatery in the early 90's, it caused quite a splash as one of the first regional, Italian, fine-dining experiences in the City. Ever since, Coco Pazzo has amassed both awards and a devoted following with its consistently spectacular, authentic Tuscan cuisine. Utilizing only the freshest and highest quality ingredients, Executive Chef Tony Priolo creates a seasonal menu that captures the essence of Tuscany -- a sensory experience of distinctive aromas and flavors.
The amazing food is matched only by the sophisticated setting, as the loft space incorporates both functionality with a touch of the theatrical -- an open-kitchen, exposed brick and royal blue velvet curtains create an atmosphere ideal for business lunches or romantic dinners. It's a powerful room, perfect for entertaining. "There's a buzz here." explains Weiss.
