Paola's Menu

At 1361 Lexington Avenue, the former Paola’s location now operates as , carrying forward the restaurant’s classic Italian family recipes in a warmer, more casual format. The current menu emphasizes fresh pasta made daily and seasonal ingredients, with antipasti, salads, house-made pastas, chicken dishes, branzino, vegetable sides, and traditional Italian desserts.

Prices are upscale but approachable for the Upper East Side, with starters around $16-$20, pastas mainly $24-$26, and secondi about $28-$32. Portions and ingredient choices give the menu solid value for diners prioritizing freshly prepared Italian cooking. Grass-fed beef, natural pork, free-range chicken, imported burrata, fresh vegetables, and Mediterranean branzino reflect the kitchen’s quality-focused approach. Vegetarian diners have particularly good choices, including Rigatoni alla Norma, Cacio e Pepe, Fusilli Genovesi, salads, and Eggplant Parmigiana; gluten-free needs should be confirmed with the restaurant. The straightforward pastas and chicken dishes can also suit younger diners. Dinner is served nightly from 5-10 PM, making the cafe especially suitable for relaxed dinners, family gatherings, dates, and group meals rather than breakfast.

Menu Highlights

Fettuccine alla Bolognese - House-made fettuccine meets a deeply savory ragù of grass-fed beef and natural pork, creating a hearty, comforting pasta.

Cacio e Pepe - Roman-style house-made spaghetti is coated with Pecorino and crushed black pepper for a simple, creamy, peppery classic.

Rigatoni alla Norma - Eggplant, lightly spicy tomato-basil sauce, and aged salted ricotta give this vegetarian pasta a rich balance of sweetness, acidity, and savoriness.

Polpettine alla Romana - Tender beef-and-pork meatballs arrive with tomato sauce, fresh ricotta, and Pecorino, delivering classic Italian comfort.

Petto di Pollo alla Parmigiana - Breaded free-range chicken is layered with tomato sauce and fresh mozzarella gratin for a crisp, cheesy, satis

Fettuccine alla Bolognese - House-made fettuccine meets a deeply savory ragù of grass-fed beef and natural pork, creating a hearty, comforting pasta.

Cacio e Pepe - Roman-style house-made spaghetti is coated with Pecorino and crushed black pepper for a simple, creamy, peppery classic.

Rigatoni alla Norma - Eggplant, lightly spicy tomato-basil sauce, and aged salted ricotta give this vegetarian pasta a rich balance of sweetness, acidity, and savoriness.

Polpettine alla Romana - Tender beef-and-pork meatballs arrive with tomato sauce, fresh ricotta, and Pecorino, delivering classic Italian comfort.

Petto di Pollo alla Parmigiana - Breaded free-range chicken is layered with tomato sauce and fresh mozzarella gratin for a crisp, cheesy, satis