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The Magazine

Northshore October 2025
When Chef Irtan Bleta opened I Pazzi in 2008, he named his restaurant after the Italian word for fools, because everyone thought he was crazy for opening a restaurant in the depths of a recession. Fifteen years later, the joke is on them: Bleta’s handmade pasta and focus on locally grown and seasonal food attracted a loyal following. Now he has purchased a building just down the street where, in addition to the dishes that grew his reputation, he has a wood-burning grill to cook prime steaks. Bleta’s new space is barely recognizable from the building’s previous incarnations (it was once a Friendly’s and then a bank), with three di
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