Paola's

House-made tagliatelle

Fresh egg pasta with a slow-cooked meat ragù that coats every ribbon cleanly — the kind of dish that makes a case for simplicity

Risotto

Seasonal preparations that rotate but reliably hit the right texture — loose enough to flow, never gluey

Branzino

Whole European sea bass, simply prepared with olive oil and herbs — clean and precise, lets the fish speak

Veal

Classic Italian veal preparations — whether osso buco or scallopine, the kitchen handles these with confidence and traditional technique

Tiramisu

The classic version — espresso-soaked ladyfingers, mascarpone cream, a dusting of cocoa — no reinvention needed here