Casa Paco
After captaining kitchens around the world — a decade and a half in Majorca, some time in Venice — Rob Bragagnolo and Caroline Chinery have settled into a wee house in the city’s west end. Guests who cross the threshold are treated to a tasting menu of crispy socarrat rice, Spanish and Venetian hits, and wonders from the sea — P.E.I. bluefin tuna belly “jamon” (aged in-house for six months), pasticcio topped with shrimp and uni, or John Dory confit. Service slows down on Sundays, when parades of paella are served family-style and fortified with things like smoky mussels, humpback shrimp and razor clams, or wild mushrooms and truffle for the veggie-inclined. Produce is largely from responsible local farms. The wine list expresses passion for seldom-sung regions and varieties.
Rob is a master of his craft.
Hospitality shines throughout the meal.” Rafa Covarrubias
Chef Bragagnolo finishing a fish.
The Casa Paco team.
Chef Bragagnolo finishing a fish.
The Casa Paco team.