Behind the Scenes

"Pizza, Pasta and Pizzaz"

Phyllis C. Richman, Washington Post

Known for our pizza, loved for our pasta, and enjoyed for our pizzaz. Traditional Italian made California fresh, with mesmerizing aromas of fresh garlic, sauce simmering, vegetables grilling...All in full view of the open kitchen. That’s Paolo’s Georgetown, where we merge classic, traditional Italian, with fresh, modern “Californian” cuisine, focusing on flavor, and featuring an ever-changing menu of new tastes and fusions.

Paolo’s flagship location, in the heart of Georgetown in Washington, DC, opened in 1987 and quickly became known as the place to wine and dine for lunch, cocktails and dinner. Twenty-two years later, Paolo’s is still bustling with energy and excitement, where conversations are lively, and the offerings exceptional. Paolo’s offers an intimate yet lively dining experience for all, where guests are greeted and made to feel at home with our house-made breadsticks, and famous olive tapenade, a gift from our chef. Enjoy our signature house-made Frozen Bellini at the bar, on the patio, or by the fireplace, or enjoy our classic, tantalizing desserts, like our homemade Tiramisu.

We welcome you to join us for whatever the occasion calls for, for pizza, pasta, cocktails…and of course pizzaz!

Your Hosts

Tom Crenshaw

Executive Chef
J.Paul’s -A Dining Saloon
Paolo's Ristorante, Washington, D.C.

Tom's earliest memories are of spending time in the kitchen watching his mother preparing breads and pastries from scratch. These times, along with growing up on a farm in the rural Midwest, planted the seeds of local farm to table ideals at an early age. While working in professional theater in Chicago, Tom got a chance to spend time in a local restaurant. It was there that he discovered his passion for the culinary that would later turn evolve into a new career.

Tom began his culinary career working in several kitchens in the Midwest. In 1998 he relocated to Virginia to join Interstate Hotels & Resorts and spent the next 10 years working in a dual role as Director of Food & Beverage and Executive Chef in five of their hotels, ranging from Maryland to Seattle, Washington. It was in Seattle that he developed his love of seafood and incorporating the elements and techniques he learned from his mother in with his passion for fresh, quality cuisine. In 2008, Tom joined the team of J. Paul’s as Executive Chef, where he has the opportunity to bring his love of seafood and memories of his mother's kitchen together.

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