Chef Tony Foreman
Pazo is a Galician word meaning “grand
house,” but your jaw will tell you that
when it hits the floor. Pazo, the building,
soars overhead, and co-owner Tony Foreman loves to see the faces of guests as
they enter—that first gape. The space
measures 65 feet from floor to ceiling,
and once upon a time was a machine
shop. In one era it served as a repair
shop for propellers and in another it
was used to cast bullets.
Today, the powers that be behind
Pazo make great Western Mediterranean
food, mix delicious cocktails and pour
lush wines (at every price) from a list
carefully chosen by Foreman—one half
of the team of Foreman and Cindy Wolf,
who’ve earned a reputation as builders
of some of the most delightful restaurants in Baltimore. Chef de cuisine Mario
Cano-Catalan works with Foreman to
serve up excellence on a daily basis.
Delightful, at Pazo, starts with that
stunning decor. “It’s a really amazing
space to be in,” says Foreman.
Iron chandeliers suggest a seaside
Mediterranean palace, and the giant
open kitchen is a fiery exhibit of modern
alchemy. Downstairs is the “scene,”
amplified by a custom-designed music
system. You might feel as if you’re in a
movie, with your own soundtrack play-
ing perfectly in the background—full
without being loud.
If the downstairs bar is the scene at
Pazo, the upstairs bar is a place to pull up
a seat as a single and find yourself welcome for dinner, drinks and a bartender
who will become a friend you later miss
and long to visit again, as many do. And
when you need them, Pazo has four dining
rooms. Wherever you feel comfortable—
that’s a Foreman-Wolf trademark.
Two major cooking appliances fulfill
the mission of the Mediterranean style:
the wood-fired grill and the 600-pound
la Planxa, a big, hot surface for searing
whatever needs searing, such as sea
scallops, mushrooms, dorado or cala-
mari. If it’s not cooked there, then your
dish probably will come from the wood-
fired grill, but much of the cooking is
done “a la Planxa”—hot and fast to seal
in the natural qualities of the food, just
as they do in Spain and Portugal. That
style also depends on great ingredients,
that Foreman and Wolf have built during
15 years of working with farmers and
fishermen in several states.
And you may as well hear it here
first: The most popular dish at Pazo
is the grilled rack of lamb chops with
pomegranate. In fact, the chops are so
popular that the farms producing the
lamb have had to continually increase
production to keep up with demand.
Wine is always brilliantly conceived
when Tony Foreman is involved, and here
it’s all over the menu, with suggested
pairings listed right along with entrees.
You’ll find wines from around the world,
but Foreman has focused on the Rioja
and Galicia areas of Spain.
Finish dinner with something Spanish
such as crema catalana, or with Spanish
cheeses you don’t always see, such as
Garrotxa or Zamorano. Then get a glass
of port, let the warm Mediterranean
breeze blow through your hair and start
scheming about how to get back to the
Welcome to the
1425 Aliceanna St.