Built in 1922, this Spanish-style building was the location of Redding’s first grammar school.  In 1993, while looking for a new location for his already popular restaurant, owner/chef Jeff Cerasaro happened by mistake into the gymnasium of the Pine Street School, which had been vacant for forty years and immediately found his future location.  A plan was set to remodel, contracts were signed and a year and a half later Pio Loco opened its doors.
     A native New Yorker, Little Chef Jeff moved with the rest of his family to San Mateo, California, where he attended Aragon High School and played Football. It didn’t take too many injuries for Little Chef Jeff to realize that a career doing anything less painful than playing football would be a better vocational path for him.
     In 1972, the “Official” Chef Jeff graduated from the culinary school, at the City College of San Francisco. Later that same year, Chef Jeff moved from the Bay Area to Lake Tahoe to chef in his first restaurant official position as “Chef.”
     Called to Redding by his uncle Jim to become the Bar Manager at Doc’s in the late 1970’s, Chef Jeff found the Greater Redding area both charming and vibrant.  What Chef Jeff thought was missing though, was a descent Mexican restaurant with great food and wonderful service.
     Chef Jeff went to his father Pete, to ask for a loan for his first restaurant.  Some of Pete’s life long friends and business associates told him that he was crazy to loan Chef Jeff the funds, but Pete believed in Chef Jeff and did indeed loan him the money.  And as for Crazy old Pete, well that’s where Chef Jeff got the name “Pio Loco”.
     The creative and delightfully unique cuisine transcends the phrase “Mexican food”.  Although there is a definite Mexican theme to both the restaurant and its cuisine, Chef Jeff’s knack for epicurean design, makes for absolutely marvelous menu selections of Salads, Seafood’s, and assorted meats, which make for a pleasant mix of interesting and fresh menu items.

Pio Loco favorites are: carnitas pork, crab enchiladas, stuffed portabella mushrooms, filets of halibut, mahi-mahi, ono, petrale sole, orange roughy, swordfish, thresher shark, and ahi.

     Chef Jeff gives a special and healthful warning to all Pio Loco guests to force themselves not to over eat, because NOT being able to choose one of the many delightful items from the dessert menu could force one into a high state of anxiety.
     Should you desire a libation, you are welcome to wander upstairs, to our warm, friendly and fully stocked cantina, where you might be tempted to taste one of our custom drink specialties. Should your tastes move toward the lighter side, you will truly enjoy one of the many selections from what many have called simply “the best and most extensive wine list in the entire city.

Please join us and let Chef Jeff and the entire staff at Pio Loco make your dining experience one to remember, always.