Jack (Giacchino Aiello) Allen’s original Paolo’s menu from the late 1950s and ’60s was rooted in “Continental cuisine” and the home-style cooking of his Sicilian background. Many of Jack’s classic “old school” signature dishes – such as Gamberi Livornese, Empress Salad, Veal Saltimbocca and New York-style Cheesecake – are still rotated on to Paolo’s seasonal menus today.
We still use Jack’s family recipe for the homemade cannoli, Nana’s almond biscotti and Paolo’s delicious sesame twist bread.
Second-generation restaurateur (and Jack’s daughter) Carolyn Allen has further infused Paolo’s menu with the rich and varied traditions of Italy’s regional cuisines. Her aim is to transform the best locally sourced and imported products into her own interpretation of Cucina Italiana. To retain and reflect the unique character, flavors, and textures of the Italian table, Paolo’s culinary staff make all of Paolo’s fresh pasta in-house, including the orrechiette, gnocchi and all the stuffed pasta shapes, which are filled and formed by hand.