Wednesday, February 22, 2012 @ 6:30 pm

4 Courses w/ Pairings, Only $30 Per Person*

Eat Local, Drink Local Menu

1st Course – HefeWeizen Wheat
Home-made Orange Zest Gnocchi with Seasons First English Peas and Baby Carrots, Pasco Fresh Mozzerella and Garden Herbs

2nd Course – Devil’s Ale
Crisp Pork Belly with Pork Cracklins, Sweet Potato Fries, Baby Arugula and Tot Soi dressed with Pomegranate Nectar

3rd Course – HopShock I.P.A.
Grass Fed Braised Beef with Citrus and Gauijillo Chili Pepper Mole, Pearl Quinoa with Oaxaca Cheese Calabacitas and Plump Baby Spinach

4th Course – Sex Panther Double Chocolate Porter
White Chocolate Biegnets with Butterscotch Creme and Cayenne Caramel Sauce

Contact Us For Reservations, Space Is Limited!

*does not include tax or gratuity

Just in time for the holidays! Give the gift of Pasco to your friends, family, or anyone else who loves urban farm fare like we do. Available in any denomination, the Pasco gift card is sure to be a winner. Click here to get our location and hours, or contact us to make special arrangements. We look forward to making any occasion special for you and yours.

Fall Albondigas soup – Grass-fed ground beef meatballs with rice, garlic and onions including local organic green chili, celery, carrots, summer squash, corn tortilla, avocado, cilantro, and lime! Only at Pasco!

Back by popular demand, this delicious soup is a classic Mexican dish, but served as only Pasco can! Because Pasco uses only the best products, we change our menu regularly to reflect the local seasonal harvest. Chef/Owner Ramiro Scavo is always dreaming up new and exciting dishes to try, like the pitch-perfect Prosciutto Wrapped Pork Tenderloin with Fall Squash Grits, but sometimes it’s best not to mess with success. Come to Pasco and try a cup of our fan-favorite Albondigas soup before some delectable locally-raised pork tenderloin. At Pasco all of our products get the love, attention, and imagination they deserve!

Prosciutto Wrapped Pork Tenderloin with Fall Squash Grits and Prickly Pear Gastric featuring cinnamon brined snake river ranch pork, fresh winter greens, thinly sliced onion and Wilcox apples

And on the topic of imagination, our cocktail menu has been refreshed to boot! Chef “Miro” didn’t dare touch the legendary Chupacabra (which has been putting Bloody Mary’s to shame all summer long), but Pasco’s great team of mixologist are more than capable of whipping up whatever meets your tastes on the fly. Check this out, a Gin & Concord Juice Martini! The grapes were so special, Pasco just couldn’t resist!

Gin & Concord Juice Martini and the The Chupacabra, with freshly muddled cucumber & cilantro, house-made spiced tomato juice, and Pabst blue ribbon beer.

Come on in to Pasco and try our new Fall menus! We’d love to see you, and our patio is just the place you want to be for Tuscon’s perfect weather this season.

Posted: Friday, March 11, 2011
By Michael Luria, Inside Tucson Business

Chef Ramiro Scavo has opened Pasco Kitchen in Geronimo Plaza on University Boulevard outside the University of Arizona’s main gate. Scavo describes the restaurant as urban farm fair with comfort food and drinks featuring fresh and local ingredients. So much so that it plays into the name as Pasco is a Latin derivative meaning “feed or graze.”

To help bring the farm to table concept to life, Pasco is working with four farms in the Amado, Benson and Tucson areas. In addition to using fresh ingredients, Scavo is putting modern twists on their preparation. A couple of the dishes I tried were the goat cheese with herbed panko crust and local beets served with a poached egg on top and a version of chicken and dumplings with organic vegetables and house-made dumplings.

In addition to a couple of interior dining rooms, there’s ample patio dining, which is ideal this time of year.

Perhaps my most memorable moment at Pasco was how attentive one of the staff members was as she noticed that my dining companion and I were having trouble hearing one another over the loud music. She wasn’t even our server, but graciously re-seated us at a quieter location. Kudos for being so aware and providing such guest-focused service.

I enjoyed the casual look and vibe of Pasco and I look forward to returning. In the meantime, I am curious to see how the UA community supports Pasco as students often elect to frequent less sophisticated dining options.

http://www.insidetucsonbusiness.com/community_lifestyle/meals_entertainment/pasco-is-welcome-different-new-addition-to-ua-area/article_8df90d72-4b44-11e0-8dbc-001cc4c03286.html

At Pasco Kitchen & Lounge our mission is to share our love for food and mixology with an “urban farm” inspired menu. Urban farm fare is our way of describing traditional comfort food and drink, approached with an eye toward modern techniques and emphasis on fresh, local ingredients.

The name Pasco, a Latin derivation for feed and graze, is a natural reflection of Chef Ramiro Scavo’s dedication to using the freshest ingredients possible, sourced from local farms and producers.  Pasco shares the original root word of pasture – the heart of the farm. At Pasco Kitchen & Lounge our mission is to share our love for food and mixology with an “urban farm” inspired menu. Urban farm fare is our way of describing traditional comfort food and drink, approached with an eye toward modern techniques and emphasis on fresh, local ingredients.

Pasco’s Urban Farm Fare not only brings the farm to plate on the table – but also to the glass on the bar. We take our mixology menu just as seriously as our food. Our mixologists are passionate innovators utilizing natural ingredients with each cocktail.

Larry's Veggies, Marana, AZ

Our Partners are who make it possible for us to provide the freshest ingredients possible. Without them, Pasco would be just another restaurant on the block serving just another average meal. We pride ourselves on knowing Pasco is one of the few restaurants that strives for such high standards. We are passionate about our food and drink and therefore require the best of the best. Our continuously growing list of outstanding local farms where we source all of our ingredients includes:

Food Conspiracy Co-Op – Tucson, AZ

Larry’s Veggies – Marana, AZ

Adkins Family Ranch – Vail, AZ

Small Planet Bakery – Tucson, AZ

A restaurant’s cuisine, says Ramiro Scavo, is directly reflective of its chef’s energy. Luckily, as many of his patrons can attest, Scavo’s perspective on food and exquisite Southwestern fares reflect a man passionately dedicated to family, friends and gastronomic feasts.

Scavo began his culinary journey as a child going to street markets, neighborhood delis and bakeries with his family on the weekends. Parlaying his love of food into a career, he broke into the restaurant scene with relentless drive at the age of fifteen. Scavo has since worked in nearly every capacity of the industry, starting as a busboy at a neighborhood Mexican restaurant in Phoenix, then mastering several departments at a luxury resort before eventually becoming a Sous Chef under Kevin Binkley, formerly of the French Laundry. His motivation to improve and move up in ranks, he says, came from his constant competitiveness with himself—not with others. Recognizing his talents, Fox Restaurant Concepts, the brainchild of restaurateur and James Beard nominee Sam Fox, snapped him up and made him the youngest Executive Chef within the company. While with Fox Restaurant Concepts, a gig that included stints at hip eateries like NoRTH and Montana Avenue, Scavo honed his creativity of menu development, food preparation and presentations.  Following his stay with Fox Restaurant Concepts, Scavo became partner in the MaRKeT Restaurant Group, serving as the Executive Chef overseeing the menus at Tucson restaurants like the award-winning Grill at Hacienda del Sol, Harvest Restaurant and Zona 78.

Scavo has recently realized his ultimate dream – a restaurant of his own.  Pasco Kitchen & Lounge opened in February 2011, after months of anticipation and “buzz” among the Tucson culinary scene.  Scavo has carved out a niche as a chef who values local and regionally grown produce, and so has spurred the reinvention of fine dining in Tucson, raising the bar for other eateries and helping to sustain local growers in the process.  Pasco Kitchen & Lounge represents Scavo’s ideas in their truest form, with the entire concept based on farm to table offerings – from the creative, comforting meals to the herb-inspired cocktails.  Though Ramiro Scavo is already earning high marks and rave reviews, he assures us that the best is yet to come…