Though it serves classic Italian fare, executive chef Justin Haifley (a 2013 nominee for Food & Wine magazine’s the People’s Best New Chef: Midwest) cannot resist using rustic American influences in his menu. Nowhere is that more evident than on the three different pork appetizers we tried. The pork rillettes — a pork-belly confit — was a succulent spread served on crostini like an Italian open-face pulled-pork sandwich. Its piquant jalapeño honey mustard and pickled red onion provided a nice contrast to the meat’s richness.
Keep reading: Cheryl Baehr's review of Cucina Pazzo
Photos by Jennifer Silverberg for the Riverfront Times