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Pasco Kitchen & Lounge Restaurant Review: Most restaurants near college campuses cater to students with fast, inexpensive food and a T-shirt and flip-flop kind of vibe. Not so with Pasco. Chef Ramiro Scavo is passionate about creating a local farm-to-table menu, which equates to meats that come from nearby farms, eggs that are as fresh as possible, and tortillas made just down the road. Of course, that doesn’t mean Scavo isn’t having a little fun in the kitchen. The andouille corn dog is a prime example, thanks to its sidekick of spicy paprika slaw. There’s also a salad of goat cheese with herbed panko and roasted beets crowned with a poached egg. For something more substantial, try Scavo’s take on chicken and waffles flavored with a hint of vanilla and accompanied by a side of spinach. Among the pastas, we recommend the spaghetti and meatballs. Sunday brunch --- known as "Keggs & Eggs" --- brings a decidedly Mexican spin with items like huevos rancheros served with some of those local tortillas. Pasco incorporates its culinary philosophy into the cocktail program, too.