Fans of Paesanos Italian and Mediterranean dishes have always been fiercely faithful, of course, and many are focused on favorite dishes to the exclusion of all others. At Paesano’s 1604, several of these plates, the Shrimp Paesano and Veal Osso Buco among them, have been assembled into a single section of the menu labeled “The Classics.”
But the remainder of the menu charts new territory. Executive Chef Clark McDaniel has taken up the challenge with foods that feel familiar yet offer new insights into Italian-accented contemporary cuisine. Appetizers such as the Rock Shrimp Ragu served over creamy, soft polenta are typical of his approach: the dish is both comforting and exciting in its combinations of flavors and textures. A simple-sounding pizza may combine fresh basil, truffle oil and smoky tomatoes for a new take on an American icon. Wood grill offerings, available after 5 p.m., include grilled salmon inventively accessorized with a clam and artichoke ragu. And main course options such as Moroccan Spiced Lamb Shank with Saffron Orzo and Sesame Seared Tuna with Wasabi Potatoes and Soy Butter are calculated to keep the palate ping-ponging between flavors that range from earthy-sultry to bright and bracing.
Prices and Menu Items Subject to Change.
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