CFM Asks: Jack Weiss and Sam Weiss of Coco Pazzo

Since opening, River North's Coco Pazzo has offered a tableside service experience, aiming to bring interactive dining to its guests. This old-school service allows diners to select dishes prepared or finished directly at their table, providing an up-close view of culinary techniques and a chance to engage with staff. The restaurant's offering adds an element of theater to the dining experience, designed to enhance both presentation and flavor. We recently spoke with Jack Weiss, owner of Coco Pazzo, and Sam Weiss, the restaurant's General Manager, to better understand the nostalgic offering.

CFM: What prompted the introduction of tableside service?

CP: We offer tableside service to provide a more personalized guest experience. It gives the dining room some dramatic flair and creates a lasting memory for our guests. It also highlights the culinary skill and quality ingredients that go into our dishes.

CFM: How have guests responded to the new tableside service since its introduction?

CP: Guests are often curious about the ingredients and the process we use and ask questions. Repeat guests generally order a tableside item at return reservations and bring guests to share the experience with them. There’s a sense of excitement that comes with replicating that experience for everyone in the group.

CFM: How does tableside service differ from the standard dining experience at your restaurant?

CP: It creates a closer bond between the diner and restaurant, as they get to experience some very special dishes from the menu. Most dishes are prepared in our open kitchen, which also allows our guests to experience the action and excitement of food preparation.

CFM: Are there any interactive or theatrical elements involved in the tableside service?

CP: There is interactive dialogue and explanation as the server prepares the ingredients and presents the dishes; the final presentation is striking.

CFM: Are there any signature dishes exclusive to the tableside service?

CP: The Caesar salad, Branzino (Mediterranean Sea Bass), and Bistecca Fiorentina (Florentine porterhouse steak).

CFM: Can the tableside service accommodate large groups or is it intended for smaller parties?

CP: Tableside service is more intimate for smaller parties but becomes theater when a larger group sees five or six waiters fileting their Branzino perfectly in unison.

CFM: Do you offer tableside beverage service, such as wine pairings or cocktail preparation?

CP: Our servers offer wine pairing recommendations for each dish upon request. Our wine list is expertly curated from many regions of Italy by Wine Director Tamra Presley-Weiss. With over 200 bottles and 20 different wines by the glass, there is something for everyone.