It’s true: The best Italian OUtside of Boston is in a strip-mall. In saugus.
As the Northshore’s most surprisingly swank neighborhood gem, Paolo’s is the rebirth of Executive Chef/Co-Owner Paul Delios' original location that delighted diners in nearby Charlestown throughout the early 2000s. Our menu features several old fan-favorites. We even have some of the same staff making and serving them.
Today’s Paolo’s is proud to be the best destination restaurant where travelers feel like regulars, and regulars get to feel far from home. (Even our reviews say we’re worth the drive.) Fresh pasta? Check. Creative cocktails? Also check. Super-special specials? Natch. (And did we mention the pizza? Missing that would be tragic.)
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TWO cheers for paolo’s
Boston Common magazine, March 2024
The Boston Globe, May 2023
CHEFS
Paul Delios
Executive Chef/Co-Owner
For more than 40 years, chef Paul Delios has prepared Mediterranean dishes for fans who have followed him across Boston and beyond to his award-winning restaurants. He returns to the kitchen at this rebirth of his original Paolo’s to serve nostalgic dishes and whimsical new riffs that show off just how good scratch cooking and an aged pizza crust can be.
Rigo cartageNa
Chef De Cuisine
Partners-in-shine for 20 years, chef Rigo Cartagena has worked beside Chef Paul Delios since the original Paolo’s days in Charlestown, Mass.; at Charlestown’s acclaimed Mezé; and as head baker for all three Boston-area Kane’s Donuts locations. While gifted with flour and sugar, you can thank Chef Cartagena for remembering the ins and outs of what made Paolos’ original Chicken Bana Stana recipe a flipping standout.