Q&A with John Tabone, Bar Pazzo Scranton, Pennsylvania
Concept:
Bar Pazzo’s concept is to be “not your average” neighborhood restaurant. With a strong commitment to service, we wanted to create something not only very approachable, but also hip and classy at the same time. The menu is centered around wood-fired pizza, but it also includes scratch-made pastas, seasonal plates and house made gelato. We recently celebrated our 7th birthday and I’m very proud to see our vision unfold.
Pizza Style & Dough:
Our wood-fired pizza is Neapolitan inspired. We utilize the same methods as the iconic Napoli pizza but with a local twist. We bake our pizzas at 750 F, which is slightly lower then the approved temperature of 900 F. This allows the pizza to achieve a bit more structure and a slightly crispier crust. Our dough is 65-percent hydration and is cold fermented for at least 72 hours. We offer four staple pizzas including the classic Margherita. We also offer four seasonal, chef driven pizzas such as our “Bikini Bottom” pizza. This staff favorite has ground beef chuck, kirby cucumber pickles, chopped onion and then finished with comeback sauce!
What is your background that led you to the industry?
Growing up in a close-knit Italian American family has undoubtedly led me into the hospitality industry. Food was always front and center. I witnessed early on in life that food not only curates experiences, but also creates connections. With a curious and creative mind set I entered the restaurant business. Early on I witnessed how food, service and hospitality can have an impact on someone and quickly became obsessed. I’m now doing this over 30 years and it’s become my lifestyle.
Your Sunday Supper Series looks amazing. Tell us about how you execute these special events that draw attention to your culinary focus?
My Sunday Supper Series is an opportunity for me to challenge myself outside the monotonous vigor of running the restaurant. Each theme combines my vision of what I’m researching at the time, coupled with an old-fashioned dining experience. Very much like the clique Italian Sunday dinner where everyone rubs elbows and sits together. This promotes a lot of fun interactions with the guests. The menu and execution has to be well thought out. Without compromising quality, I do as much in advance as possible, including all the baking and pastries. As a chef, everything must be centered around the quality and presentation of the food. I leave no detail unturned, including the table scapes, music and uniforms. I source as many authentic ingredients, wines and spirits to showcase and match each theme. These multi-coursed dinners have gained a lot of momentum over the past two years and continue to be fun for both me and my Sunday Supper family!
