“I had driven by this restaurant many times for years and was always curious about it. I finally made the decision to try it out. It looks like they take reservations but since I went on a Tuesday night I decided to take my chances and not make a reservation. We were able to get a table for 2 just fine with no wait. The service here is higher end so it definitely added to the experience. I was intrigued by their Table D' Hote option which was a pre-fixed menu for 2 with 3 courses at $110. Decided not to go for it, but think I will try that next time. Ended up ordering the classic chicken wienerschnitzel, traditional sauerbraten, Kurt's favorite, and banana foster. Ended up loving everything except the wienerschnitzel. It wasn't bad, but it also wasn't my favorite since I've had better elsewhere. The European food here is elevated in flavors such as the red cabbage braised in red wine. I've had a lot of red cabbage before but not like that. Could eat that all day. The Hungarian goulash with the spatzle was delicious. And the banana foster was made tableside by Kurt himself which I thought was a nice touch. They even had a enomatic wine bar where you can sample different wines! Walking in the restaurant took me back to Central Europe. It made me think of all the restaurants I dined at in Slovakia and Hungary with relatives enjoying each other's company over a nice meal. It was elegant and made for a nice date night. Everyone dining just seemed happy to be there. I look forward to coming back with my in laws when they visit.“
“di Paolo is my preforito restaurant in Roswell. Turns out this hidden little gem is participating in Roswell Restaurant Week. So, I booked a 4 top last night. We got a table near the open kitchen, our old familiar spot, with our dear friends Brenda and Eddie. These seats allow us to witness di Paolo chefs display effortless culinary cooperation. Our apertivo was magnificent. I had a Ceasar salad with luscious white anchovies, while Eddie ordered a bottle of red and a bottle of white, we were fixin' to get right. Our wonderfully engaging server, almost to the point of enchanting, offered us a truly copacetic red zin and a textbook sauv blanc. My home-made seafood pasta course was so fresh and well seasoned, I felt like I was dining on Prince Edward Island. And, my tender and juicy stuffed chicken entree tasted as if other chickens had raised this chicken, with purpose and love, in some sort of chicken utopia. Roswell Restaurant Week ends on February 3rd, I'm going back to di Paolo tomorrow night, Sundays are 1/2 priced bottles of wine.“
“My husband and I stopped in for a late lunch. We shared the Chef’s empanadas sampler. Oh my goodness…absolutely delicious! The sampler is a great way to get a first taste! We were so full but do plan to come back to make our way through their extensive menu. We highly recommend this adorable little restaurant!“