| rev:text
| - Edit: As of 2/2013 this location appears permanently closed. I feel the need to write an epitaph.
This Picazzo's went independent (from the franchise corp.) a couple years ago. They stayed pretty close to the Picazzo's concept. Meanwhile, Picazzo's corp. made some changes of its own.
The one thing that I have a problem with all Picazzo'ses in common is that they seem to enjoy being rude to their customers.
The last time I was at this location in December '12, they changed their happy hour policy so that you had to sit at the bar or on the patio to receive happy hour pricing. I spoke with the manager, asking why he felt that shaming customers was a good business strategy. He bluntly replied that he hated offering happy hour prices and this was his way of discouraging it. I suggested that he cancel happy hour altogether.
The other remaining (don't hold your breath) Picazzo's locations (now all in PV/Scottsdale) play similar games with customers. Bad service, unapologetic waiters, and game-playing with happy hour. I sure wish I wasn't a celiac so I could go eat somewhere else.
*** *** ***
Attractive interior design, attentive but flawed service, very good food.
Something's going on with Picazzo's. It used to be a small chain outfit (AZ only) with several locations, but based on rumors I hear, and the fact that some locations have their own websites and menus, I am led to believe that Picazzo's is experiencing its own 3rd century Roman crisis.
This location is in Surprise. Service was attentive. I announced my gluten-free needs at arrival and to the waiter. I asked him if I needed to convey my dietary needs to the manager, but he said he had it covered, and I believed him.
Listen, I dislike eating this way, but it is essential to my health. Eating wheat/gluten to me is like downing a pound of raw e.coli tainted hamburger. There is cramping, and days of dramatic abdominal distress and rashes and feeling stuperous. It damages my bowels and immune system. It is not an allergy, it is more like having lupus attacks triggered by bread. That's why celiacs are so paranoid. OK so that's out of the way.
I believed him ... until the regular bread showed up, stacked on my appetizer, contaminating it and rendering it inedible (by me). Then I got the manager. See, Picazzo's cooks for people like us. There are people in their restaurants who get it. What I haven't been able to figure out is why some of the staff don't. They get trained, right? So I had to have a new appetizer prepared, and I had the manager oversee my dinner, in case this waiter "forgot" once again to tell the kitchen staff I'm eating gluten-free.
The food is tasty. The quality of the (mostly organic) ingredients comes through. It's all quite good - pick your favorites and enjoy. The restaurant decor is sophisticated and complete and grownup without being girly. Doesn't feel like being in a strip mall.
I gotta say, having a restaurant has gotta be tough these days. I think those that survive will excel in service. They will not permit a single mistake to get by. Especially in AZ, restaurant cooking and service is too sloppy and inattentive, and there's often no concern over mistakes. This is why patrons have no loyalty, because, with their mistakes and lack of follow-through, restaurant managers show no loyalty to their customer's expectations.
This Picazzo's location could be a 4 or 5 easily if it perfects the service and food.
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