Ristorante Paoletti

Issue: 2021/07 – July

Ristorante Paoletti has been one of the town’s premier destinations for a superlative dining experience since 1984. Utilizing quality ingredients with artful preparations they consistently strive to offer their clientele a friendly, and attentive dining experience in a dining room of sophisticated décor. 

For the 37th year business partners Arthur Paoletti and Executive Chef Kevin Paoletti have served Main Street April through December.  A team effort along with twenty-five-year kitchen devotee turned Chef de Cuisine, Danny Magliocca together have consistently catered to the well-traveled foodie and wine aficionado.   Magliocca previously performed the role of the Sous Chef for the restaurant for many a year and the natural selection to command day to day operation of the intricate kitchen in 2021.  

The menu offers a tantalizing selection of Antipasti including Escargot, Mussels, Calamari and an exceptional Carpaccio di Manzo.  A sumptuous fresh seafood Gratin has become a crowd favorite as well as a juicy Ricotta Meatball so very savory with light tomato sauce and a cheesy, creamy polenta all new to the menu in 2021. 

Artisan pasta made in house daily and imported bronze-dye cuts from small Italian producers include gluten-free pasta from Naples, Italy. A great start to your meal pasta is offered in Primi portions as well as a larger main course size.  The Cannelloni all’Emiliana is forever the most talked about dish under the tent at the annual opening event for the Highlands Food & Wine Festival.

A decades long reputation for some of the freshest coastal seafood in the region and have built a loyal following and as a result it is by far their most popular category on the menu.   Shrimp & Scallop stuffed Maine Lobsters and a plethora of uber-fresh fish and Seafood Specials are consistently offered and sell out each evening.  This is always a sign of a well-run kitchen.

A large selection of quality meats and chops are offered nightly as well.  The Osso Buco and a succulent Elk Rib Chop are some crowd favorites. Dining options for the vegetarian or vegan are always available.   

Having been a recipient of the Wine Spectator’s ‘Best of Award of Excellence’ since 1987, their deep cellars offer some of the Southeast’s finest Italian selections of aged Barolo, Barbaresco, Super Tuscans, Bordeaux and Burgundy in addition to pages of domestic selections from California and Oregon. With more than 40 nightly wines by the glass from both European and American producers, also offered are a selection of Reserve wines preserved by the Corvin System.  Imported from Chicago, Wine Director/Advanced Sommelier, Kyle Tarczynski brings not only extensive wine knowledge but a knack for the creation of classic Craft Cocktails and his own signature creations as well.  Along with associate, Certified Sommelier, Vijay Shastri, you can be assured of a friendly and knowledgeable ally to choose the perfect bottle, glass of wine or cocktail to enhance your dining experience.  

If you have room left for something sweet, the Tira Misu and homemade Gelati are both house specialties. 

With Covid restrictions lifted the Paoletti’s have opted to keep the partitions in place.  They offer a more secure, & private gustatory experience for those seated at tables in the dining room.  Dining at the Bar is back to its usual pre-Covid ten-seats and offer the full evenings dinner menu on a first come-first serve basis.

Dinner reservations are accepted a month in advance of your desired dining date and reservations are best attained with at least two weeks’ notice.  So, plan ahead and make a reservation to join them one evening and treat yourself and your family to one of Highlands’ finer pleasures.