Pazza Luna Trattoria Italiana

Easter, Spring Menu and Wine Dinner

noreply@blogger.com (Unknown) — Wed, 13 Apr 2011 15:04:00 +0000

Wishing everyone the best of the Passover and Easter holiday season. Relish your family and friends, memories are made of this.

Just a quick note to let you that Pazza Luna will be closed for Easter.

Our new Spring menu will be coming out in about two weeks.

Save the date for a Lombardi Wine Dinner on May 4th...details to follow

New Seasonal Menu - come in and enjoy!

noreply@blogger.com (Unknown) — Wed, 23 Feb 2011 15:51:00 +0000

APPETIZERS

SOUP OF THE DAY $mp

CREAM OF CRAB SOUP house specialty $9

PROSCIUTTO E MOZZARELLA slices of cured imported Italian ham and fresh mozzarella cheese $10

BRESAOLA DI VALTELLINA thinly sliced air-dried beef topped with goat cheese mousse, shaved parmesan, celery and mixed greens $11

CARPACCIO DI MANZO very thin slices of raw beef tenderloin instantly marinated with lemon truffle oil, topped with corn, marinated mushrooms, shaved parmesan and mixed greens $12

FRITTO MISTO shrimp, scallops & calamari tenderly fried & served with a tomato dipping sauce $12

PORTABELLA MUSHROOM grilled served with parmesan fondue served with roasted bell peppers $10

GAMBERI ALL’AGLIO jumbo shrimp sautéed with fresh garlic & brandy $12

COZZE E VONGOLE SAUTATE freshly sautéed mussels and little neck clams in an aromatic butter wine sauce $11

INSALATE

DELLA CASA our house salad with mixed organic greens, grape tomatoes, olives, shaved parmesan and veggies served with balsamic vinaigrette and toasted croutons $7

CESARE fresh romaine lettuce, kalamata olives and croutons tossed with house-made caesar dressing $8

INSALATA CRUDA julienne sliced carrots, celery, fennel, corn, olives, capers, avocado, grape tomatoes with a lemon oil dressing $9

FENNEL ORANGE SALAD julienne fennel & orange segments served with lemon extra virgin olive oil caper dressing $8

MAINE SHRIMP SALAD steamed chilled shrimp with julienne sliced carrots and cucumber with a dijon mustard dressing

PRIMI

BEEF TENDERLOIN RISOTTO 5oz of herb encrusted beef tenderloin, grilled and sliced with a red wine truffle demi-glaze over parmesan risotto $27

MUSHROOM RISOTTO mixed mushrooms, parmesan cheese and fresh herbs over risotto $21

SPAGHETTI PINTO jumbo shrimp sautéed in a tomato brandy & fresh herb sauce, finished with fresh arugula $22

RIGATONI BOLOGNESE rigatoni pasta with classic homemade tomato meat ragu $18

PAPPARDELLE PRIMAVERA widely cut strips of pasta with mushroom, zucchini and tomato concassé in a garlic and herb vegetable broth $17

GNOCCHI DI PATATE handmade potato dumplings with parmesan cheese, mixed mushrooms, Italian sausage and light cream $18

LINGUINI WITH CLAMS linguini pasta tossed with little neck clams in an aromatic white wine butter sauce $20

ENTREES

STEW AI FRUTTI DI MARE flavorful stew of fresh clams, shrimp, scallops, calamari & mussels slowly simmered in a tomato white wine & fresh herb broth $27

SEA SCALLOPS pan seared sea scallops served over a risotto cake and seafood bisque reduction $25

MEAT & VEGETABLE KABOB pork, sausage, beef, chicken, peppers and zucchini marinated in italian spices, grilled and served with peas and shallots $21

POLLO PAILLARD thinly pounded grilled jumbo chicken breast marinated with a garlic demi glace & served with country potatoes $18

TONNO MEDITERRANEO grilled ahi tuna served with steamed brocolini and topped with tomato concassé capers, scallions, chives and lemon $24

VEAL SALTIMBOCCA hand-pounded veal cutlet topped with sage and prosciutto topped with a white wine garlic butter sauce $25

CONTORNI

Fagiolini green beans $5

Patate Di Campagna country potatoes $5

Spinaci Aglio sautéed garlic spinach $5

Asparagi Parmagian asparagus, browned butter & parmesan $5

Spaghetti Con Marinara spaghetti with marinara sauce $4

Call for reservations- 410 962 1212 - use Opentable.com

Valentine's Day - Monday, February 14

noreply@blogger.com (Unknown) — Wed, 02 Feb 2011 14:09:00 +0000

HAPPY VALENTINES DAY!

For Valentine's Day at Pazza Luna we will postpone our usual Monday Night Pasta Night. We will be offering a special Valentine's Day menu for that evening. Monday Night Pasta Night will resume the following Monday, February 21st.

Winter Restaurant Week at Pazza Luna Fri, Jan 21st to Sun, Jan 30th

noreply@blogger.com (Unknown) — Mon, 24 Jan 2011 19:27:00 +0000

Come join us during Winter Restaurant Week Friday, January 21st through Sunday, January 30th
We will not be offering Monday Night Pasta Night during this week

Three Course dinner - $35.11

First Course (choice of one)

Lobster Bisque
Garnished with fresh lobster meat
Smoked Duck Breast Salad
Thinly sliced New England duck breast over an arugula and sun-dried tomato salad with balsamic dressing, finished with pan-toasted bread crumbs
Caesar Salad
Fresh romaine lettuce, Kalamata olvies and croutons tossed with house-made Caesar dressing
Insalata Cruda
Julienne sliced carrots, celery, fennel, corn, olives, capers, avocado and grape tomatoes instantly marinated in a lemon oil dressing
Caprese
Fresh mozzarella cheese and roma tomatoes dressed with basil oil and extra virgin olive oil served with a spring mix salad
Cozze Sautate
A bowl of freshly sautéed mussels in an aromatic butter and white wine sauce
Bresaola Di Valtellina
Thinly sliced air-dried beef topped with goat chese mousse, shaved Parmesan, celery and mixed greens

Second Course (choice of one)

Lamb Risotto
Herb encrusted grilled rack of lamb served over a Parmesan cheese risotto and finished with a red wine demi reduction sauce
Sea Scallops
Pan seared sea scallops served over a risotto cake and seafood bisque reduction
Bolognese Al Forno
Penne baked with a tomato and meat ragout sauce
Rockfish
Pan seared rockfish served with mixed mushrooms, tomato concasse, white wine and garlic
Veal Pizzaiola
Tender veal scallopine topped with fresh mozzarella cheese, tomato sauce and served with asparagus

Third Course (choice of one)

Chocolate Mousse

Belgium Chocolate Crème Brulee

Pannacotta

Ricotta Crème Cannoli

CLOSED THIS SUNDAY! BIG NEWS!!

noreply@blogger.com (Unknown) — Fri, 29 Jan 2010 20:40:00 +0000

We will be closed on Sunday, January 31, 2010 in order to prepare for the arrival of our new chef/owners! Opening day will be Tuesday, February 2, 2010. We proudly introduce a brand new menu and fresh ideas from Milan, Italy's own Chef Davide Rossi and manager/wife Christa Rossi. You will love the changes! Please come and taste for yourself.

We will not continue with the Restaurant Week menu....if your heart is set on one of the menu choices though, just let us know!! We will be happy to accommodate your request.

Sunday Brunch will be returning, but will remain on hold until further notice! Thanks.

A BREAK FROM SUNDAY BRUNCH DURING RESTAURANT WEEK

noreply@blogger.com (Unknown) — Sun, 24 Jan 2010 18:02:00 +0000

We will be taking a break from our Sunday Brunch during the next two weeks. Please join us for restaurant week! Check out the menu on our website. Hope to see you soon!

JOIN US FOR RESTAURANT WEEK!!!!

noreply@blogger.com (Unknown) — Fri, 15 Jan 2010 20:31:00 +0000

Join us January 22 - February 7, 2010 for Restaurant Week at Pazza Luna!! Our menu should be posted soon....look for the link on our website. Call for reservations and come enjoy a delicious meal with us.

Hope to see you soon!
Pazza Luna Staff

Happy New Year!!!

noreply@blogger.com (Unknown) — Wed, 30 Dec 2009 15:01:00 +0000

We still have a few tables left for New Year's Eve! Come and celebrate with us. Call 410-962-1212 for reservations.

We will be closed on New Years Day as well as on Saturday, January 2, 2010, but start the New Year off right with our delicious Sunday Brunch! (11am-2pm)

See you soon,
The Staff at Pazza Luna

SUNDAY BRUNCH MENU NOW POSTED!

noreply@blogger.com (Unknown) — Tue, 01 Dec 2009 19:45:00 +0000

Sunday Brunch starts this Sunday, December 6, 2009! Check out the new brunch menu on our website. You will LOVE the French Toast with Pears and Pomegranate Sauce as well as then Crab Benedict. There is something for everyone! Check out the menu and come join us!

Hope to see you soon.

SUNDAY BRUNCH STARTING IN DECEMBER!

noreply@blogger.com (Unknown) — Fri, 27 Nov 2009 22:26:00 +0000

Hope everyone had a great Thanksgiving!

Please join us for Sunday Brunch starting on December 6, 2009.
Enjoy a true Italian brunch featuring our famous breakfast pizza and our bacon Bloody Mary.

Brunch served on Sundays from 10am - 2pm. Reservations are encouraged.

COME CHECK OUT OUR WEEKLY SPECIALS

noreply@blogger.com (Unknown) — Fri, 20 Nov 2009 21:32:00 +0000

Join us weekly for some delicious specials!
TUESDAY-THURSDAY Prefix dinner $25
TUESDAY: NY Strip and featured martini $15
WEDNESDAY: Pasta night $10
THURSDAY: Crab cake and featured cocktail $15

LOOKING FOR A GREAT HAPPY HOUR? Join us Monday-Friday at 5pm for the following specials:
Happy Hour Specials (Monday-Friday)
$5 small plates
$5 wines
$4 featured martinis
$3 domestic, $4 imports

Hope to see you soon. SUNDAY BRUNCH COMING IN DECEMBER!!!
Currently open for dinner Tuesday thru Sunday starting at 5pm
Check us out on FACEBOOK!

New Menu - New Chef - New Experience

noreply@blogger.com (Unknown) — Mon, 14 Sep 2009 19:21:00 +0000

The staff at Pazza Luna want to invite you to come sample our new menu items on Sunday, September 20, 2009 from 4 p.m. to 9 p.m. We've added new items but not to worry, we've kept a lot of the old favorites.

New Schedule for September

noreply@blogger.com (Unknown) — Mon, 31 Aug 2009 21:40:00 +0000

We will not be serving lunch during the month of September although we will be returning to a lunch schedule come October 1st

Mother's Day at Pazza Luna

noreply@blogger.com (Unknown) — Tue, 05 May 2009 14:43:00 +0000

Mother's ( MADRE'S ) Day

Sunday, May 10th

noon to 9 p.m.

We all know we should be celebrating mothers 365 days a year; who else loves us nconditionally, took care of all our childhood illness, did without so we could have better opportunities. Mother's Day reminds you to take the time to say thank you.

We would like to invite you to celebrate your mothers and grandmothers at Pazza Luna, bring the whole family. Chef Gianfanco will have some delicious Italian specials along with our regular menu for your entire family to enjoy. Chef Gianfranco has a free dessert for your mama, the lady of the hour, if you dine with us on Mother's day. This is a day of indulgences for your mama.

Reservations are highly suggested - call 410 962-1212 or make reservations on www.OpenTable.com. Note we are opening earlier than normal for a Sunday, noon.

Food and Wine Dinner - Welcoming Spring Piemonte-Style

noreply@blogger.com (Unknown) — Tue, 07 Apr 2009 22:38:00 +0000

Chef Gianfranco Fracassetti

PAZZA LUNA

invites you to a special food and wine pairing

welcoming spring Piedmonte-style

Thursday April 23, 2009 at 7 pm

These authentic Piedmontese recipes will be paired with the fine wines of the BAVA Estate, a family owned and operated winery since the mid 1800's in the Piedmonte region of Northern Italy along with a special tasting of the GIGI ROSSO Barolo wine with the main course. The wines are imported by WINE WAVE and will be will be interpreted by Filippo Lapides, Director of Fine Wine.

Zuppa di Ceci alla Piemontese

Soup with chic peas Piedmonte-style.

Wine Pairing: BAVA Gavi di Gavi DOCG

(100% Cortese grapes-elegant white wine from the hills of the township Gavi)

Bagna Cauda

Fresh spring vegetable dressed with the famous Piedmonte dressing made

with anchovies garlic and butter

Wine Pairing: BAVA Thou Blanc DOC

(100% Chardonnay from Piedmont)

Agnolotti di Carne e Spinaci

Home made "Agnolotti "

Pillow pasta filled with roasted beef, tossed with spinach in a demiglace.

Wine Pairing: BAVA Controvento Dolcetto DOC

(100% Dolcetto, indigenous red wine grapes to Piedmonte)

Brasato con Polenta ai Ferri

Slow-cooked marinated beef stewserved with a grilled infused polenta

Wine Pairing: GIGI ROSSO Arione Barolo DOCG 2003

(100% Nebbiolo grapes go into Piedmonte's most famous red wine known as "The King of Wines and The Wine of Kings", Barolo)

Gelato di Castagne e Biscotti

Home-made chestnut ice cream served with cookies

Wine Pairing: BAVA Bass Tuba Moscato d'Asti DOCG

(100% Moscato Canelli, sweet grape varietal made into the refreshing dessert wine with natural frizzante)

RESERVE NOW

Our last food and wine pairing sold out!

5 Course Food & Wine Dinner

$59.00 per person

(plus tax and gratuity)

Reservations are required, please call 410 962 1212. Seating is limited; don't miss out on these wonderful Italian wines and the fine cuisine of Chef Gianfranco Fracassetti

5-Course Sicilian Food & Wine Dinner

noreply@blogger.com (Unknown) — Mon, 09 Mar 2009 12:41:00 +0000

An Evening in Sicily
5 Course Food and Wine Dinner
Thursday, March 26, 2009 ~ 7 p.m.
49.00 per person*

We request the honor of your presence at PAZZA LUNA Italian Restaurant, Thursday March 26th at 7pm for an "Evening in Sicily", a very special wine dinner of authentic Sicilian dishes prepared by Chef Gianfranco Fracassetti paired with the renowned wines of the DUCA DI CASTELMONTE (DINARI) Estate from their vineyards surrounding Marsala, Sicily.

The wines will be presented by Filippo Lapides of WINE WAVE, Importer of Italian fine wines and will be for sale at discounted prices following the dinner through the services of Wine Express and Jerry Edwards.

Reception
Assorted Canapes
Wine: Grillo Notorius

Dinner
First Course - Antipasto
Tonno Marinato
tuna marinated in mixed citrus and olive oil, grilled and served with mixed salad
Wine: Cen'are Inzolia Chardonnay

Second Course – Primo/Pasta
Fettuccine Con Sarde
homemade fettuccine tossed with fennel, fresh sardines, pine nuts and raisins.
Wine: Dinari del Duca Grillo

Third Course - Piatto di Pesce
Bacala Alla Siciliana
pan seared fresh cod in Sicilian style
Wine: Dinari del Duca Nero D'Avola

Fourth Course - Piatto di Carne/Meat Course
Involtini Di Vitello Alla Messinese
stuffed veal rolled Messina style
Wine: Dinari del Duca Syrah

Fifth Course - Dolce/Dessert
Cannoli Alla Siciliana
Cannoli with homemade ricotta cream

Wine: Marsala Dolce D.O.C., Sweet Oak Barrel

*Cost per person
$49.00
(excludes tax and gratuity)

Reservations are required, please call 410 962 1212. Seating is limited; don’t miss out on these wonderful Italian wines and the fine cuisine of Chef Gianfranco Fracassetti

Winter Restaurant Weeks

noreply@blogger.com (Unknown) — Fri, 16 Jan 2009 23:06:00 +0000

Don't Miss Out!

We've extended Winter Restaurant Week through to Sunday February 8th. We will be offering our regular menus as well as Restaurant Week Menus from Tuesday, February 3rd thru Sunday, February 8th

Pazza Luna
Winter Restaurant Weeks
Friday, January 23rd through Sunday, February 8th
(restaurant will be closed Monday, February 2nd)

LUNCH
$20.09
Weekdays 11:30 a.m. to 2:30 p.m.

MENU

First Course
(choice of one)

Spinach Bisque
Caesar Salad
Insalata Pazza Luna

Second Course
(choice of one)

Penne Gorgonzola
with pear and amaretto crumbs

Roast Beef Sandwich
with caramelized onions

Gnocchi with Meatballs

Pan-Seared Cod Fish
with Salmoriglio sauce served with mix vegetables

Third Course
(choice of one)

Panna Cotta
Tiramisu

* * * * * * *

DINNER
$30.09
Daily starting at 5:00 p.m.
(restaurant closed Monday, February 2nd)

MENU

First Course
(choice of one)

Spinach Bisque

Grilled Calamari
topped with lemon olive oil
served with an arugula salad with roasted tomatoes

Insalata Pazza Luna

Artichoke Salad
tossed with red onion, oranges, ricotta salata
in a citrus dressing and finished with roses of smoked salmon

Second Course
(choice of one)

Manicotti
stuffed with spinach ricotta and butternut squash,
butter, sage and shaved Parmesan cheese

Leg of Lamb
with dried porcini and cream sauce, sautéed broccoli

Filet of Red Snapper
rolled, stuffed with asparagus with roasted cherry tomato
and served with roasted potatoes

Pappardelle
tossed with osso buco veal stew, Milanese-style

Third Course
(choice of one)

Mini Apple Strudel

Almond Panna Cotta
with mixed berry sauce

Torrone Gelato

Tiramisu

noreply@blogger.com (Unknown) — Fri, 10 Oct 2008 01:38:00 +0000

Perfectly Paried Food and Wine at Pazza Luna

Make your reservations now for our next Wine Dinner on Thursday October 23rd at 7:00pm

The menu has been carefully crafted by Chef Gianfranco to match the distinct qualities of each wine paring. $55 per person includes all taxes & gratuities!

Octopus Salad with fennel and tomato
Paired with Falesco Vitiano Bianco
~ Vermentino/Verdicchio -delightful and fresh wine that offers a rich bouquetof fresh herbs, lime and ripe pears.

Risotto with pesto and roasted mixed mushrooms
Paired with Falesco Merlot
~ The aromas of blackberry, tobacco and vanilla linger on the long andpleasant finish.

Oven Roasted Grouper encrusted with walnuts in red pepper sauce
Paired with Falesco Ferentano
~ Ferentano presents a rich array of tropical fruit aromas that range frombanana to pineapple, with hints of fresh herbs and vanilla.

Slow Roasted Flap Tail Chuck served with spinach infused mashed potatoes
Paired with Falesco Marciliano Cabernet
~ Layers of blackberries and licorice are evident on the nose and on thepalate, while the chewy tannins frame an austere yet elegant and densestructure.

Polenta cake with vanilla gelato olive oil and salt
Paired with Falesco Pomele Aleatico
~ Dark ruby red in color, slightly sweet but clean and fresh, Pomele is theultimate dessert wine.

Call today for your reservation (410) 962-1212 or book online free at http://www.pazzaluna.us/

Have You Started Planning Your Holiday Party Yet???

noreply@blogger.com (Unknown) — Fri, 10 Oct 2008 01:32:00 +0000

Make It A Special Holiday Celebration at Pazza Luna!
Book your reservations now for on and off-site event catering.

Every year you say that next years holiday party will be different…better food…festive atmosphere…just more fun. Now is the time to start creating the event you’ve been thinking about when you book your holiday event with Pazza Luna Restaurant.

We have a variety of options to choose from when planning your event. Be it an intimate gathering for 20 in our private room, the second floor space for 50 or the entire restaurant for up to 75 people. We can even bring our delectable food to your site of choice.

Get your party started today by calling Shanna Isaac at (410) 962-1212 and she will help you throught the entire process. Let Chef Gianfranco design you a memorable custom menu to fit both your tastes and budget.

Contact us today to create the event you’ve been dreaming about all year. Dates are filling up fast!

Fall is Here...and So Is Our New Menu

noreply@blogger.com (Unknown) — Fri, 10 Oct 2008 01:24:00 +0000

Can't you almost taste it...

Capesante con Salsa Di Cioccolato ~ Pan seared scallops served with sautéed leaks & chocolate mango sauce

Ravioli di Zucca ~ Butternut squash and goat cheese stuffed ravioli tossed with cream sage and truffle butte

Scaloppine al Porto ~ Veal Medallions with port wine pomagranite demi-glaze sauce served with vegtables

These are just a few items on our new fall menu, visit our website for a complete virtual tasting (on the homepage, click on the first star to the left to view our lunch and dinner menus)

Weekly Specials Beat the Bailout Package!

noreply@blogger.com (Unknown) — Fri, 10 Oct 2008 01:17:00 +0000

The recent economy issues have been hard everyone, so what better way to take a break from the 24-hour news cycle than with one of our cost-conscious specials. Join us!

Tuesday is $15 Seafood night

Wednesday enjoy $10 pasta night

Thursday tips off the weekend with half price bottles of wine

As always, we enjoy seeing you any night of week (except Mondays when even Chef Gianfranco needs a night off...)

Other promotions and discounts are not applicable with Weekly Specials

Zagat 'Top Romantic Dining' Rating

noreply@blogger.com (Unknown) — Fri, 10 Oct 2008 01:03:00 +0000

Zagat's newest ratings gives Pazza Luna a "very good to execellent" review and ranks us as a Top Romantic spot! If you haven't seen us in a while bring your sweetie and make a top ranking of your own...

Read the Zagat Review here

Restaurant Week Extended!

noreply@blogger.com (Unknown) — Mon, 04 Aug 2008 17:44:00 +0000

We've Extended Baltimore Restaurant Week Another Week!
Ends Sunday August 10th ~ Make your reservation today

Baltimore Restaurant Week has been so popular we are extending it for onemore week! As always, you will still be able to order from our regular menuand even join us for Wednesday for $10 Pasta Night.

BRW specials this week will continue with our two-course lunch special for$20.08 or our three-course dinner offering for only $30.08. ChefGianfranco Fracassetti has created a special menu that will give you awell-studied tour of delicious, authentic Italian cuisine.

Look forward to seeing you soon!

noreply@blogger.com (Unknown) — Thu, 24 Jul 2008 13:50:00 +0000

Baltimore Restaurant Week July 26-Aug 3

Make your reservations now as they often sell out. Call us (410) 962-1212 or book your table now online at Open Table

Pazza Luna Menu. Select one item from each course.

Lunch $20.08
Course one
- Gazpacho
- Mozzarella Caprese: Fresh mozzarella served with oven dried tomatoes and pesto sauce

Course Two
- Linguini alla Vongole- Veraci Linguini tossed with little neck clams in a fresh
tomato and white wine sauce
- Spaghetti alla Norma: whole wheat spaghetti tossed with fresh tomato,mozzarella, basil and eggplant
- Pollo Caprese: Chicken Breast topped with tomato, mozzarella cheese, and basil with homemade marinara sauce
- Red Snapper grilled with lemon olive oil and served with mixed vegetables
Course ThreeCrème Brule or Cannoli

Dinner - $30.08
Course One
- Mozzarella Caprese: Fresh mozzarella served with oven dried tomatoes and pesto sauce
- Insalata Pazza Luna: Mixed field greens with red onion, orange segments, roasted beets, black olives, walnuts, raisins and goat cheese with white wine vinaigrette
- Prosciutto e Pesca Prosciutto with grilled peach topped with arugula salad &
topped with parmesan
- Gazpacho

Course Two
- Pappardelle al Gamberi: house-made pappardelle tossed with pesto, shrimp, sun dried tomato & goat cheese
- Tagliatelle del Bolognese: egg pasta tossed with our classic Bolognesemeat sauce
- Pollo Al Mattone: marinated Cornish game hen on the grill drizzled withlemon olive oil
- Rolled Branzino: stuffed with tomato and basil topped with salmoriggiosauce served with mashed potatoes
- Ricotta Pear Ravioli: tossed with butter and sage.
Veal Cheek Stew served with potato cake and broccoli

Course Three
- Pistachio Brule or Cannoli or Ameretto Semi-Freddo

We Know Wine ~ Just Ask Chris

noreply@blogger.com (Unknown) — Wed, 23 Jul 2008 23:07:00 +0000

My name is Chris Clune, and I am absolutely crazy about wine. In case you didn't know, I have been working as the sommelier for Sotto Sopra for the past five years, and have recently moved to Pazza Luna, to take over the same duties there.

I envision this blog spot to be an extension of what I do on a daily basis. When I taste a wine, I am not only thinking about the component flavors that make up the wine itself. I try to consider where the wine came from, what environmental factors contributed to make the wine what it is. More importantly, I search in my mental database for a food match - what would I want to eat while the flavors in the wine dance over my tastebuds.

I don't want to sound like a total geek here. Wine, to me, is at its absolute best when it hangs around with its two best friends: great food and great conversation.

Leave the technical consideration to me, and ask me questions. If you see me at the bar, and you have a hankering for one of Gianfranco's awesome pastas, ask me what I think will go best with it. I'll probably ask you a couple of questions too, to get an idea of what flavors or styles of wine you like. Or what kind of mood you are in that day. My recommendation will be based only on what you tell me, combined with what I know the wine will give. I also guarantee that you will enjoy the wine. If you don't, I'll pour you another, and another and another, until we hit the match.

Wine is not the only tasty thing going on at Pazza Luna's bar. Each week, I plan on inventing a new cocktail special. You can taste one for a dollar, if you pop in during happy hour. This week, I've got a vat of fresh watermelon margaritas brewing.

This blog is just the introduction. Check back often, as I'll be musing on wine tastings, or strange news in the wine world, or just announcing my special cocktail. It promises to be a fun ride.