In Italian, pazzi is the masculine plural form of pazzo, which means “crazy,” “mad,” or “foolish”. The feminine plural form is “pazza.” In either case, it translates to “crazy people” or “madmen” when used as a noun, or simply “crazy” for masculine plural nouns/adjectives. Interestingly, the name “Pazzi” is derived from the Latin word “pax,” which means peace. So why would an upscale Italian restaurant in Albuquerque’s Northeast Heights name itself for a crazy person. Surely, it’s not because owners have been inspired by the crazy officiating of WNBA (Women’s National Basketball Association) games in which physicality and dirty play have devolved into something akin to professional wrestling.
Pazzi Ristorante Italiano’s website answers that question. Pazzi, the website declares “offers a crazy good Italian experience.” That’s good enough for me–especially the experience part. All too often restaurant critics focus exclusively or too much on taste and service. Yes, service is part of the experience, but there’s much more to it than that. Experiential aspects of a dining experience inlude the physical atmosphere and ambiance, the rhythm and style of service, direct interaction with the culinary team (not just servers) and the overall presentation of the meal and dining experience. For me, the experiential aspects also include dining with people I love–family and friends mostly. For most of these aspects, Pazzi IS crazy good.
Pazzi Ristorante Italiano officially launched on January 13, 2026 at the site which formerly housed Farina Alto Pizzeria & Wine Bar in the Northeast Heights. Pazzi is owned by Lee and Kelly Caperton, operating under their umbrella organization, the Cantina Hospitality Group which owns such stalwarts as Tamashi, Sushi King, Poki Poki Cevicheria, Brekki Brekki and Cantina Craftworks. Cantina purports to be “Rooted in a passion for exceptional food and genuine hospitality, we create memorable experiences through bold global flavors, thoughtful craftsmanship, and inspired service.”
Because the venue underwent a significant make-over, you may have to look closely to espy any vestiges of its previous occupant. Pazzi has a more upscale look and feel, offering offers a refined and lively yet warm neighborhood ambiance balancing high-class energy with a comfortable, unpretentious feel. The restaurant features distinct sections including a main central area, an East Wing, a West Wing, plus a dedicated lounge, full bar space and pet-friendly patio. Pazzi is equally at home for casual diners, lively group gatherings, date nights, al fresco dining or the popular Girl Dinner” special every Tuesday and Wednesday all day. “Girls Dinner” offerings include a prix fixe meal ($25 as of this writing) with a choice of pasta and salad plus truffle fries and a drink option.
Pazzi features pastas all made on the premises, modern Italian cuisine blending classic European favorites with bold local twists (such as seared sea scallops with Hatch green chile risotto), signature artisan hand-crafted pizzas, and a curated wine and cocktail selection. Distinct menus are available for lunch and dinner. The dinner menu includes such aged steaks as New York strip steak, a 32-ounce bone in ribeye and a lamb shank. Menu sections for lunch include Antipasti and Insalata; Pizza; Panuozzo (Italian pizza dough sandwich); housemade pasta; pesce, pollo, bistecche and costolette.
You won’t be seated long before your server ferries over a basket of focaccia with a small bowl of olive oil and vinegar. Complimentary bread of any type has become increasingly rare, much less bread this good. The focaccia has a crispy, golden crust at both top and bottom. It’s punctuated by onions baked right into the dough. The interior of the focaccia is soft and airy, full of bubbles (indicative that the dough was airy and well-risen). The inside is light, fluffy, and pillowy soft. Each piece gives a nice bounce when you chew. The olive oil and Balsamic vinegar adds more personality to the focaccia.
After deliberating at length, my Kim’s choice for lunch was the roasted corn tagliatelle (roasted corn, ricotta corn cream, crispy leeks). Rob, our genial server explained that tagliatelle is featured in seasonal preparations (such as a summer tagliatelle with corn and tomatoes). Fresh, house-made egg pasta ribbons are a hallmark of this dish though the tagliatelle my Kim was served was mushy and pasty, wholly unlike the tagliatelle at M’Tucci’s). There were a few kernels of corn strewn throughout the dish, but not nearly enough to justify having “roasted corn” as a named ingredient. Indiana Jones would have been hard-pressed to find any crispy leeks anywhere on the dish though there were plenty of green onions. Corn is my Kim’s very favorite vegetable so she was very disappointed in this dish. To the restaurant’s credit, we weren’t charged full-price for the dish.
My selection was the house-made mushroom ravioli featuring fresh, in-house pasta stuffed with a savory blendof fresh mushrooms,. The dish was finished with a complementary brown butter sauce. An island of mushroom duxelles (a mixture of finely chopped mushrooms sauteed in butter and cooked down into a rich, paste like concentrate) and whole mushrooms are literally at the heart of the dish. My sole nit about this dish is seven ravioli just isn’t enough. Double the portion size and you’re getting closer to what I would want.
Pazzi’s scratch-made pizza menu includes some combinations heretofore unavailable in Albuquerque. Their pizza selection highlights imported Italian flour, crispy slightly charred crusts, and traditional or creative toppings available in small or large sizes Even more interesting than some very compelling pizzas are the panuozzo, a popular Italian street food sandwich made from fresh pizza dough instead of traditional bread. Shaped into a long, oblong loaf, it is baked in a very hot pizza oven, sliced open, stuffed with savory fillings, and often given a quick second bake to melt the cheese. The lunch menu includes four of them, each one tempting.
Despite one disappointing dish, Pazzi’s menu and its experiential aspects warrant future visits. We’re looking forward to exploring that menu further.
Pazzi Ristorante Italiano
10721 Montgomery, N.E.
Albuquerque, New Mexico
(505) 298-0035
Website |
LATEST VISIT: 20 August 2026
# OF VISITS: 1
RATING: N/R
COST: $$$ – $$$$
BEST BET: Fall Tagliatelle,
REVIEW #1545