Food

Neighborhood Eats: Paolo’s

Cal-Italian trailblazer Wolfgang Puck may have just opened a restaurant in Washington, but this airy trattoria chain has been pushing feta-topped pizzas here since the 1980s. The late-night hours and fruity cocktails attract a Euro crowd, especially at the original Georgetown location. Our favorite part? The free bowl of green-olive tapenade that kicks off every meal.

What to get: Tortellini Rose, Gorgonzola-stuffed pasta in a prosciutto-flecked tomato-cream sauce; bruschetta with tomatoes and goat cheese; watermelon-and-feta salad; grilled espresso-rubbed steak salad with Gorgonzola and crunchy haricots verts; frozen peach Bellini with fresh mint.

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Ann Limpert
Executive Food Editor/Critic

Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Logan Circle.

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