Carnes come simply grilled with choice of salsa. The other mains are prepared as a complete dish or grilled with choice of salsa. Salsas: Chimmichurri, Tomato Chimmichurri, Spicy Chimmichurri, Bonarda Veal Reduction, Sauce Bearnaise, Veal Marrow Malbec Reduction Butter, Homemade Steak Sauce (reduction of balsamico, tamarind, saba, smoked peppers, garlic, local honey)
One of Baltimore's most well-known and respected restaurateurs and wine aficionados, Tony along with his business partner Cindy Wolf, is the founder and co-owner of Baltimore's premier restaurant company, Foreman Wolf, which is comprised of four restaurants and two retail wine stores.
In addition to Pazo, Foreman Wolf also owns and operates Charleston, Baltimore's premier fine dining establishment, Cinghiale, a modern Italian restaurant, Petit Louis Bistro, a classic French bistro located in Roland Park, and BIN 604 Wine Sellers, located in Harbor East, and BIN 201 Wine Sellers, in Annapolis, Maryland.Tony is both a chef and Sommelier, holding a Sommelier Certificate from the Colmar School in France. He also has a B.S. in Restaurant and Hotel Management from Widener University in Pennsylvania.