Pranzo Italian Grill — Restaurant in Santa Fe

Originally posted: 08/18/2021

This isn't just your ordinary neighborhood Italian restaurant;

The Chef and Owner Steven Lemon goes well beyond expectations, and even surpasses some ideals for quality and flavor. He treats every ingredient as an individual recipe that must be perfect before being added into the final dish. While the restaurant just opened (reopened since the move from San Busco), the only thing I could critique was still on par with the best in Santa Fe.

Other Italian restaurants I've gone to to just remind me of a shadow of what Chef Steven Lemon is capable of. And even with these high expectations, I still was blown away by some of the new recipes.

One that really surprised me, was the Mozzarella en Carrozzoo. This dish looks simple, like any fried or breaded mozzarella dish, but this one had so much flavor in just the breading, which is not the strongest part of the dish. The sweet, mild but strong bodied red peppers inside, stuffed with more quality mozzarella is what made this dish spectacular! The tomato, basil and anchovy sauce also has quality ingredients you can taste. Don't be shy if you aren't a fan of anchovy, it is traditional and adds a pleasant flavor of the sea you do not want to miss.

We also split the watermelon salad, which has been enhanced since last time I had it, though I do with the watermelon wasn't cut quite so large, the texture is well rewarding, paired with feta, balsamic and arugula, where can you go wrong? Good palate cleanser.

We also split the pizza funghi (truffle mushroom pizza) which is just as I remember it from the O Eating House.

We then split a new pasta dish, the Linguini Valentino, which was a specialty pasta dish in the past I never had before. This one is definitely on par with the other top of the line pasta dishes I've had from Chef Steven Lemon. My boyfriend, from New Jersey, used to eat out a lot up there, and declared this the best tomato pasta dish he ever had, and best seafood pasta dish (Linguini Valentino has lovely halved shrimp in the pasta).

We also ended up getting the ribeye, which is dry aged and seared on a grill, with good char marks. While still one of the top steaks I've had in my life, I have tasted one he made before that is even better, by a longshot Hopefully that may be added as an option on the menu, or as a special order, as that steak is still the best tasting steak, nay, best tasting dish served at a restaurant I have had the pleasure of enjoying. Keep in mind I've had buffalo steaks, special cuts, butchers choice cuts, and done my own custom cuts, storage/searing techniques, and spice mixes.

In the end, the cheapest menu option surprisingly was still our favorite for the price, which was the $10 Mozzarella en Carrozzoo.

I will be returning with friends and family to eventually taste everything on the menu. I especially look forward to once again trying the seasonal stuffed squash blossoms which I still remember fondly, with much passion.

Everything Chef Lemon makes, he makes with care, he has excellent quality control, (I seen this in the past when I cooked with him as an apprentice chef), he is not afraid to improve his dishes, and surprise me where I thought there wasn't much more room to improve.

I've cooked under many talented chefs, including Walter Schieb (prior executive White House Chef) and few come close, and those that do only have maybe one or two dishes that can top one or two of Steven's dishes directly. I can assure you, try what the chef and veteran waiters/ waitresses recommend on the menu, and you will not be disappointed. I do recommend going hungry, with enough money to tip well (don't forget the kitchen staff) and with pleasant company to make new memories with, as any night with food this good is something to remember forever.

Edit: 11/20/2021 Same experience, and I now work here as of last week! Loving this place!

Wish all of you well who have read this, and hope you enjoy this food and service just as I...

"Received Terrible service and food- manger told me "never come back""

This used to be a real restaurant. I've been dining at Pranzo for many years and it's sad to see what it's become. I ordered a pasta plate that was drenched in oil and my partner ordered the duck plate that came with half cooked beans. The waitress came around once and asked how the food was when we took our first bite. Another server had to bring us bread as the first one never came around. We waited what felt like forever for the server to come back again so we could ask for the check which at that point I tried to explain how drenched the bottom half of my pasta was and she said "I gave you the opportunity to tell me how the food was when I asked" ...yea, when I barely took my first bite! WOW, what great customer service. Who trains these people? Then she told my partner that the beans on his plate are supposed to come half cooked. After another long wait we were finally able to speak with the manager who could care less and after she noticed I didn't leave a tip, she yelled at me "You're not going to leave Rosalind anything!" (I got steamed and dropped the F Bomb) "F@#$ No" and her dramatic response "I'm going to ask you to never come in here again!" Since when do managers of restaurants demand you to leave a tip for horrible food...

HUGE DISAPPOINTMENT! HUGE DOWNGRADE! We have been Pranzo regulars for years, and had no clue the OLD Pranzo was gone, and now relocated to present location. The parking was behind the restaurant and few spaces made it difficult to park. We knew we were in trouble when the hostess said we could not be seated with our reservation. There had few staff, and many were teenagers. We waited, and waited, and waited. When seated, we waited more for one person to fetch the water, and another to fetch drinks, and eventually for someone to take our order. It was like watching a train wreck for the next two hours. The food was Ok: but seriously not worth the value, nor the past delicious food. It was a more expensive Plate from Wholefoods. It was obvious when the early dinner crowd was gone, there were no more customers. This could be a sign of bad times in Santa Fe, or the sign of a mediocre restaurant. In simple ways the restaurant was lame: no tablecloth, no condiments, no candles or flowers. It is a Sports bar with a few side rooms with tables. If you decide to go there, I recommend Pizza to takeout. There are other places in town which are far better for ambiance, food,...