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Pazzo Ristorante Restaurant Review: Pazzo remains a first-rate choice for downtown diners and power lunches, although other eateries have surpassed it in creativity. Italian-trained chef John Eisenhart turns out satisfying fare such as homemade pumpkin-filled pasta with hazelnuts and truffle butter, and a grilled pork loin rubbed with his own Pinot Noir salt. If you're in the mood for seafood, order the cioppino or the grilled salmon with rapini and an olive tapenade. Desserts range from chocolate brownies to tiramisu. The three-course lunch is a good value, as are the personal pizzas, topped with basics such as fennel sausage, olives and fresh mozzarella. There's a full bar, and the wine list proposes both Italian and Northwest varietals. The mood is dressy and can be a mite stodgy; however, there is typically a lively post-theater crowd.