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Businiess name:
Pazo Restaurant
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Review by:
citysearch c.
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Review content:
There is a saying... ""When something is good you tell a few people, when something is bad you tell everyone""\r
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On a road trip back to DC my boyfriend and I were extremely hungry. As we entered into Baltimore he remembered a restaurant where he had a lunch with a client. \r
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""I know a place you with love.."" (as we exited the interstate)\r
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We were dressed summer chic, but casual to say the least for an 8pm dinner date. With no reservation there was no wait, our reluctant server lead us to the table. Glaring at the menu, I tallied in my head small plate, after small plate that I planned to enjoy. \r
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Our waiter was prompt, hospitable and informative. He recommended the Manchego Manzana Salad. We loved the slices of Manchego cheese, tart slices of apples and buttery almonds tossed in a delicate olive oil. My boyfriend enjoyed it so much he ordered a second plate! (greedy)\r
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I simply can’t remember every dish we ordered. Most of every bite was delicious: Stuffed mussels, perfect spinach with a hint of lemon. The lamp chops were so tasty at medium rare, but at $8 a pop we only got two. (I probably could have eaten 4 by myself. I mean they were THAT good!)\r
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""bad bite..."" My 6ft 4 boyfriend wanted a small protein filled plate! We tried the Chicken, Date and Rosemary Pinxto, recommended by our server. “We didn't love it."" He had been spot-on all night. When he viewed the half-eaten plate, ""What'd you think..."" We responded simply “It was our least favorite plate of the night.” He apologized humbly and walked away. The ambiance at Pazo turned an ordinary drive home into a relaxing romantic evening that my boyfriend and I will never forget. \r
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The Manager approaches our table, asked how the meal was. We told him about the not so perfect chicken. He apologized, gave us options for another choice. We declined and asked for the bill instead. We received our bill and the manager kindly removed the chicken dish. \r
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I don't expect every dining experience to be perfect. We don't live in a perfect world. When I make food at home I make mistakes so a restaurant is entitled to them as well. We didn’t give negative feedback on the chicken in hopes of getting something for free. When people make mistakes, its not the inadvertence that leaves the lasting impression, but the way you recover from it. The recovery at Pazo is what will bring me back. \r
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