Tony Foreman, co-owner and wine director of Pazo restaurant, will take over as the restaurant’s new executive chef, showcasing a selection of signature items along with several traditional favorites currently offered, according to a press release sent out this morning.
Foreman will be joined in the kitchen by Mario Cano-Catalan as chef du cuisine. Mario has worked for Foreman and chef Cindy Wolf for the past 10 years, and was part of the opening team at both Pazo and Cinghiale, most recently as sous chef at Cinghiale.
Several dishes on the Pazo menu will now reflect a western Mediterranean influence, including a traditional arroz la bomba (a rice dish with grilled chicken and chorizo, or heads on shrimp, mussels, octopus, monkfish with lobster stock and saffron, or a vegetable option with mushroom confit, artichoke, and tomato); a variety of seafood cooked a la plancha (grilled on a metal plate); goat's cheese empanadas; and various cuts of beef as well as rack of lamb and duck breast cooked on a wood-fired grill.
Breads will still baked in-house fresh every day. Now, they will be offered with a selection of dips, from a warm cheese fondue to grilled eggplant salad and olive tapenade.
Foreman—who also owns Petit Louis Bistro, Charleston, and Cinghiale with Cindy Wolf—says he wants the food at Pazo to be joyful. "It's just natural and fun to do it myself this time," he says.