Paul Petronella at Camerata at Paulie's

Bio

In 2007, Paul returned to his parents' restaurant Paulie's to take over as 2nd generation and has since opened Camerata.

Accolades

My Restaurants

Where I Eat

Behind the Scenes

Chef Paul Petronella reviews  at post.venue.name
"It's Wednesday. Eggplant Parm is ready, now back to work. #🍆"
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Chef Paul Petronella reviews  at post.venue.name
"We've been working on a sarsaparilla latte at the restaurant. It's pretty great. Also available in a cappuccino or with a little cream in our cold brew. 🔥"
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Chef Paul Petronella reviews  at post.venue.name
"Wellfleets and Syrah, works for me."
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Chef Paul Petronella reviews  at post.venue.name
"Bucatini Puttanesca at the coffee bar. Pungent with anchovy, garlic, onion, capers and olives. Prostitutes in Italy would lure in clients with these smells on the window ledge. #whorespasta"
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Chef Paul Petronella reviews  at post.venue.name
"Lunch at the coffee bar."
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From My Menu

Chef Rebecca Masson reviews Cookies at Paulie's Restaurant
$$ | Italian | Deli/Sandwich Shop
Montrose
"I love the super fun, festive cookies hand-decorated by Miss Becca. You might think they are too pretty to eat until you take that first bite, then you can't stop—yummy! My favorite is the iced sugar cookie."
Chef Paul Petronella reviews Fettuccini alfredo at Paulie's Restaurant
$$ | Italian | Deli/Sandwich Shop
Montrose
"Thought to have originated in early 1900's in Rome, Fettuccini Alfredo took off as an Italian-American dish as immigrants found cheese, cream and butter more abundant in the US. It has become a Paulie's favorite as is. More stories coming late this year. #paulies20anny @deborasmail"
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Chef Paul Petronella reviews Foie gras mousse, seasonal fruit and homemade "Ritz" crackers at Camerata at Paulie's
$$ | Wine Bar | Traditional | American
"Camerata food menu getting deserved love from @houston_magazine! Article mentions additions from @purslane_erin and also highlights items from @felipericcio (who is currently finishing his stage in Modena with @massimobottura). We have always had a unique staff at Camerata, but something that people may not know is how many chefs we have turned into Somms. In addition to Erin and Felipe, Mr. Tony Stein, former sous chef at Common Bond has joined our team. Meet our new staff and eat our new things. 📸 via @beccasaurus42"
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