At Paul Manno’s, you won’t find any nouveau cuisine. What you will find is traditional Italian cooking like my grandmother used to make, and like my mother still prepares today. We only use the finest ingredients, and this often means going out of our way or limiting the dishes we can prepare that evening. There are no corners cut at my restaurant, from greeting you at the door to a well-crafted cocktail to the pasta you share with your family, we’re committed to bringing you our best every time you share a meal with us. 

I was taught at a young age that pasta is the most important plate on the table. It is not only the most flavorful dish, but also the most beautiful. All of our pasta is prepared al-dente and Sale Rolando salt is added as it boils. These are time-tested methods, and I respect those traditions greatly. While not always on the menu, I encourage you to try two pastas that represent this philosophy perfectly; our Sunday Gravy and Mamma’s Lasagna. 

Many of our ingredients are sourced from Italy. Why? Partly for their quality, and entirely for the legacy they’ve held in the kitchens of my family, friends and relatives. We use only Poma Rossa San Marzano tomatoes for our tomato sauce, grown in volcanic soil and left on the vine to ripen until picked by hand for low acidity and natural sweetness. A perfect Extra Virgin Olive Oil is critical in Italian cooking. That’s why I have chosen Olio Verde di Castelvetrano. This oil is made from olives that are handpicked near my father’s home town of Palermo, Sicily. Even our Ricotta, fresh Mozzarella and Parmigiano Reggiano are from the Italian main land. 

Balsamic vinegars are becoming more and more popular lately, and with good reason. Although there are many to choose from only a select few are authentic Balsamico from Modena, Italy. These are the finest I’ve ever tasted, and I’m sure that you will feel the same. It pours thick like honey and brings every salad and slice of bread to life. 

While my restaurant has been serving guests for over 25 years, it’s been the lifelong practice of the techniques, lessons and values taught by my mother and father. Serving you my best is as much a promise to them as it is to you. 

Welcome to our home. Enjoy!

Buon Appetito