In tomorrow’s AJC I have a review of di Paolo, an Italian restaurant that opened in Alpharetta in 1995. I gave it a grade of 2 stars.
Di Paolo’s core group of regulars appreciate its higher standard of service, a more interesting wine list and Italian fare with a little more pizzazz than the red-sauce standards they would get at a stuccoed, corner Italian outlet.
Chef Darin Hiebel, who took over di Paolo six years ago, runs a from-scratch kitchen that makes its own breads, pastas, sauces and gelato. Regulars have learned just what to order to get a meal worth repeating next week. They’ll go for dishes like wood-fired pizzas, select entrees like gorgonzola-spinach-stuffed chicken ($21) and they have rooted out the pastas worth devouring. Those in the know have learned how to make di Paolo their weekly haunt.
I can help you out with that if you aren’t a bona fide