About Paul Petronella

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

"Throughout our new book, I recommend @bobsredmill flour for pizza, pasta and baking at home. They are in most grocery stores and provide several types of flour from high gluten to low gluten, to all-purpose. #paulies20anny #bobistheman"
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"It's Wednesday. Eggplant Parm is ready, now back to work. #🍆"
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"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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From My Menu