The main dining room can be noisy at times, with music that attracts a young crowd. An open-bar area, kitchen and wood-burning oven for homemade pizzas create a busy and sometimes crowded atmosphere. The wood-paneled walls and ceiling are reminiscent of a pub, but mirrors make the room feel larger. A second dining area that is more open and quiet provides a respite from the bustle. Servers are knowledgeable and prompt, but meal mix-ups sometimes occur.

Perhaps the best part of the meal is free: Paolo’s famous warm breadsticks covered in poppy and sesame seeds. What makes the breadsticks unique is the spread that accompanies them. The green olive spread may sound and look a little too eclectic for the non-adventurous to try, but its flavor will make you glad you did.

Main courses vary, offering something for everyone from vegetarian meals to seafood. Portions are perfectly sized and will not leave anyone hungry. The personal pizzas are Bertucci’s style, with fresh tomatoes, pesto, chicken and garganzola and goat cheeses. Some pastas are traditional but satisfying, such as raviolis in bolognese sauce, but most have a touch of zest, such as the tortellini rose – cheese-filled pasta in a light tomato cream sauce with portabello mushrooms and sundried tomatoes.