Paul Giannone

The Path

Before Paul Giannone opened Paulie Gee's, he worked as an information technology worker and consultant at Various telecommunications corporations. That early work sits far from the counter, but it points to a methodical way of thinking: systems, structure, and problem-solving. Those habits carry into the way Paulie Gee's was built, giving the shop a disciplined frame behind its neighborhood pace. Since 2010, Paul Giannone has been the founder and restaurateur of Paulie Gee's. The move from telecommunications to pizza can read as a sharp turn, but in practice it lands as a return to a remembered standard: a slice that is simple in concept and exacting in execution.

The Work Today

Memory remains part of the measure here. “And that was that New York slice that I had back in 1958,” Paul Giannone says, setting a personal benchmark that still shapes the work at Paulie Gee's. The reference is not to novelty, but to a slice built to meet a standard that has stayed in place for decades. That clarity shows in the way the menu is framed. The work carries a classic impulse, but it is not rigid; it leaves room for wit while keeping the core idea intact. At Paulie Gee's, the style is direct, personal, and calibrated to keep faith with the slice Giannone still has in mind.

Signature

Paul's signature dishes include Hellboy, Ricotta Be Kiddin’ Me, Feel Like Bacon Love, Anise and Anephew, and Simply Red. The names signal a playful register, but they also show range: each one is part of a pizza language that is memorable in both name and form.

In Their Words “Once I got the idea to open this place, I decided that I was just gonna be a classic slice shop.” “And that was that New York slice that I had back in 1958.”

Acclaim

The Hellboy is his specialty pizza: soppressata with Mike's Hot Honey. Among the signature items associated with Paulie Gee's, it is the clearest expression of Giannone’s approach: familiar in structure, direct in flavor, and built around a straightforward kind of pleasure.