Thomas L. Gregg, CEO of Capital Restaurant Concepts (CRC), announced the appointment of Giovanni Carlo as Executive Chef of Paolo’s Ristorante in the heart of Georgetown, Washington, D.C.
Chef Carlo brings sixteen years of experience to his new position having worked at some esteemed restaurants in the Metropolitan Washington area. He accepted his new position with Paolo’s in March, and introduced a refreshed menu at Paolo’s for the spring season.
At the age of 16, Chef Carlo was exposed to fine dining while apprenticing for world renowned Chef Gualtiero Marchesi at his namesake restaurant, a three-star Michelin establishment in Italy. By age 18, the young chef was leading the kitchen at celebrated London restaurant Pavarotti and Friends, where he first began to experiment and develop a culinary style of his own.
Raised in Castelvenere, Italy, a small town near Naples, Chef Carlo’s admiration for food grew naturally from his surroundings. Chef Carlo became determined to pursue a career in cooking and attended culinary school as a teenager at Piedimonte Culinary School in Caserta, near Naples.
Carlo made his journey to the United States at 21 and began his American culinary career as a sous chef for Roberto Donna at Galileo Restaurant Laboratorio. He worked with Donna for the next eight years and then went on to serve as executive chef at Panache from 2009 to 2013.
Paolo’s Ristorante has been a fixture in the Georgetown community for more 28 years serves up traditional Italian fare made California fresh, with rich aromas of roasting garlic, simmering sauces, and vegetables grilling. The wood-fired oven shapes the menu at Paolo's, where classic, traditional Italian merges with fresh, modern “Californian” cuisine.
Guests will find appetizers for sharing, freshly baked wood-fired pizzas, house-made pasta dishes, and generous entrees of sustainable fish and meats under the “Pizzazz” section of the menu. Weekend brunch on Saturday and Sunday features a prix fixe menu of $29.95 per person with an appetizer, entrée, and bottomless brunch beverages.
New additions on Giovanni Carlo’s spring menu include Burrata Mozzarella with roasted red and yellow peppers, fennel, and prosciutto di parma; Meatballs al Fronomade with veal, beef, and pork meatballs with tomato, basil, and Parmesan; and Sicilian Eggplant Caponatawith olives, capers and roasted peppers, served with house-made bread.
Other options include the Lamb Pappardellewith wide flat pasta noodles with lamb ragout and root vegetables and the Chef’s Signature Bolognesefeaturing tagliatelle pasta with tomato, veal, beef, and pork ragu and Parmesan.
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