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

Bill McPartland

Executive Chef
Paolo's Ristorante, Washington, D.C.

Chef Bill McPartland has come full circle in his CRC tenure over the last two years. Beginning in 2005, Chef McPartland joined the CRC family as a Sous Chef at J. Paul's in Baltimore's inner Harbor. From there, he was off to make the rounds in the kitchens of not one, but three Paolo's locations! We are proud to welcome him back to Paolo’s Georgetown, leading the kitchen as Executive Chef.

Hailing from Pennsylvania, Chef McPartland has a long history in the kitchen. He cut his chops at Steak and Ale in Bethlehem while learning the ins and outs of standards, costs and inventory management. Shortly thereafter, he rose to prominence at Spats Cafe and Speakeasy where created nightly feature dishes as well as savory stocks and sauces.

Finally, before joining the CRC family, Chef McPartland acted as Crew Leader at The Corner Room in State College, PA. Here he not only organized training and scheduling, but also used his culinary talents with the creation of specials and soups.

Since he has been with CRC, his talents have fully blossomed in the fields of management and culinary execution and development. Just step in to Paolo’s Georgetown for your next meal, and let Chef McPartland wow you!

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