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.

Get Our “Brunches This Weekend” Newsletter

The best breakfasts and brunches to try every weekend, plus our most popular food stories of the week.

Or, see all of our newsletters. By signing up, you agree to our terms.
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.