Business & Development, Creswell

Pazzo: A place to get together

CRESWELL – Good food is a staple for all walks of life. It triggers memories, entices happiness, and perhaps most importantly for Pazzo owner and executive chef Scott Pisani, it connects people together. Farm to table. Fork to mouth. Good food that looks good, too. It’s all part of the experience that Pisani cultivates at Pazzo Restaurant on Oregon Avenue.
Pisani has worked with chefs from all over the nation, and over the last few years was a sous chef at the former Koho Bistro and executive chef at the former Rain Northwest. Pazzo is now having his first go at owning a restaurant, which opened in December 2019.
He said he was fueled by his desire to cook up a ”five-star dive bar” experience – rustic-style food in healthy portions and locally sourced, edible garnishes, and items on the menu that may be of of people’s comfort zones… at first.
”People often rely on bad memories or bad experiences” with more unconventional food, Pisani said. ”I want to break that mindset.” The sight of chicken gizzards on the menu is often scoffed at… until the guests try it and end up ordering a second plate, he said. Now, they are one of the most-ordered items on the menu.
Pisani said the menu is a fusion of global and cultural practices – a melding of Hawaiian, Italian, French, Asian and southern foods, among others, that are just as aesthetically pleasing as they are tasteful. The seasonal menu offers small bites, entrees, salads and soups, and beer and wine. Pisani also offers a Chef’s Tasting Experience – a six-course, off-menu meal curated by Pisani.
His goal is to create a comfortable, relaxed setting in which people can put down their cell phones and converse over good food. It’s fine dining without the pretension, he said.
Doors open at 4 p.m. Tuesdays through Saturdays; Pazzo is closed Sundays and Mondays.
Pazzo Restaurant is located at 44 W. Oregon Ave. in Creswell and can be reached at 541-658-5544 and online at
Watch for a business spotlight on the restaurant in an upcoming edition of The Chronicle.



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