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Pappo has always been a labor of love for me. Working in fine restaurants as I developed my skills as a cook, I kept a running total of all the noteworthy components of meals and memorable dining experiences that I came across. These experiences along with my travels through the wine regions of Italy and France shaped my initial vision for Pappo. And while running a restaurant with a well-trained staff, and the complexities of a business have added far more to the equation than I considered in my early days of cooking, Pappo has become what I had hoped for so many years ago: a comfortable and elegant restaurant that captures the essence of an enjoyable night out.
- John Thiel
