Paolo's attracts a business crowd at lunchtime and a cultured crowd in the evening. The cuisine is refined northern Italian, with innovative flourishes. Appetizers include tuna carpaccio or bread-crumb-crusted prawns with white wine, garlic, lemon, parsley, and butter. The main dishes range from pappardelle with fresh saffron egg pasta ribbons and traditional Bolognese-style meat sauce to braised chicken with artichokes, mixed herbs, and soft polenta; and grilled dry-aged angus rib-eye chop, roasted root vegetable mash, and braised winter greens. Desserts also stretch typical Italian favorites to limits: Tuscan doughnuts, filled with chocolate, in a pomegranate glaze, for example. The extensive wine list features more than 600 selections.

Reservations: Reservations recommended