Since opening, River North’s Coco Pazzo has provided a tableside service expertise, aiming to deliver interactive eating to its visitors. This old-school service permits diners to choose dishes ready or completed straight at their desk, offering an up-close view of culinary strategies and an opportunity to have interaction with workers. The restaurant’s providing provides a component of theater to the eating expertise, designed to boost each presentation and taste. We just lately spoke with Jack Weiss, proprietor of Coco Pazzo, and Sam Weiss, the restaurant’s Basic Supervisor, to raised perceive the nostalgic providing.
CFM: What prompted the introduction of tableside service?
CP: We provide tableside service to supply a extra personalised visitor expertise. It provides the eating room some dramatic aptitude and creates a long-lasting reminiscence for our visitors. It additionally highlights the culinary ability and high quality components that go into our dishes.
CFM: How have visitors responded to the brand new tableside service since its introduction?
CP: Friends are sometimes curious concerning the components and the method we use and ask questions. Repeat visitors typically order a tableside merchandise at return reservations and convey visitors to share the expertise with them. There’s a way of pleasure that comes with replicating that have for everybody within the group.
CFM: How does tableside service differ from the usual eating expertise at your restaurant?
CP: It creates a more in-depth bond between the diner and restaurant, as they get to expertise some very particular dishes from the menu. Most dishes are ready in our open kitchen, which additionally permits our visitors to expertise the motion and pleasure of meals preparation.
CFM: Are there any interactive or theatrical components concerned within the tableside service?
CP: There’s interactive dialogue and clarification because the server prepares the components and presents the dishes; the ultimate presentation is placing.
CFM: Are there any signature dishes unique to the tableside service?
CP: The Caesar salad, Branzino (Mediterranean Sea Bass), and Bistecca Fiorentina (Florentine porterhouse steak).
CFM: Can the tableside service accommodate giant teams or is it meant for smaller events?
CP: Tableside service is extra intimate for smaller events however turns into theater when a bigger group sees 5 or 6 waiters fileting their Branzino completely in unison.
CFM: Do you provide tableside beverage service, similar to wine pairings or cocktail preparation?
CP: Our servers provide wine pairing suggestions for every dish upon request. Our wine record is expertly curated from many areas of Italy by Wine Director Tamra Presley-Weiss. With over 200 bottles and 20 totally different wines by the glass, there’s something for everybody.
