Featured Soup


Zuppa di Paolo: Paul's original recipe vegetable barley soup is now being served for a limited time.   




Mon-Fri: 11:30am-2pm

Mon-Thu: 4:30pm-9pm
Fri-Sat: 4:30pm-10pm
Sunday: 4:00pm-8:00pm


Contact Us 

23810 104th Ave SE Kent, WA 98031
Phone: (253) 850-2233
Fax: (253) 859-5760




4-course meal for $21.95

Early/Late Dinner Special


Offered daily: 4:30 to 5:30 pm & after 8pm

Click here  for  full details.


Weekly Special (1/20/17 - 1/26/17)


Entree -   Lite $21.95 / $25.95

Thin slices of sauteed veal with portobello

mushrooms and a four-cheese cream sauce.


Pasta - Lite $12.95 / Full $15.95

Roasted cauliflower served over whole-grain spaghetti with spinach, prosciutto ham, and garlic butter.  Baked with toasted bread crumbs and parmesan cheese.







Catering: Choose from a variety of dishes that can be picked up or delivered (server optional) to groups of 10 or more hungry guests.  Click here for full menu.

Upcoming Events

Valentine's Day is Tuesday, February 14th.

Special menu and atmosphere, including a violinist, will also be offered on Saturday, February 11.

Make your reservations now!




Cooking class


Date TBA, 10am and 1pm


During this hands-on cooking class, Paul will teach you how to make two of his classic or contemporary creations.

The cost is $55 for a 2-hour session and it includes an appetizer, refreshments  and a cookbook. Also you get to eat the food you prepare from this class.

Call or e-mail to express interest or suggest dishes.

Hear from some of our customers



Driving Directions 


Wine feature

  • Nota Bene Cellars 2011 Syrah Columbia Valley 750 mL

Note Benne Cellars 2011 Columbia Valley Syrah:

The dark purple color hints at the deep rich fruit to follow. Added depth comes to the blend from the Syrah, Grenache, and Mourvedre sourced locally. The spices and savory edges will linger on the palate.

Glass $9.50 / Bottle $36


Gift Certificates Available

Certificates are sent USPS.

Choose amount below to order via Paypal.




Our Food Pictures



Paolo's 25th Anniv. Cookbook
All book proceeds to March of Dimes and the Moyer Foundation.