I grew up in a restaurant. My mom bought shares of her first restaurant when I was ten years old. My sister and I spent most of our evenings there–eating off of the menu, completing our homework, playing arcade games. I never thought I would open one of my own, but I suppose it is in my blood.
I was promoted to General Manager of a local pizza place the week that I turned eighteen. I occupied and promoted within that position for several years, until I graduated college and went into the field of education.
I love being a teacher and continue to do so during the day, but I missed the life with which I was so familiar. So here we are.
We started Paradiso with the promise that we would serve the best possible food: food unlike what you would make at home, or find in another Elizabeth City restaurant.
This manifested first in the homemade pasta we started making with a small, red electric machine purchased off of Amazon. Then, with the production of our own pizza and bread dough. Finally, with the infusion of seasonal vegetables (spinach, pumpkin, beet) into our homemade doughs and with the experimentation of different food pairings.
For us, food is an artistic medium. We thoughtfully blend textures, flavors, and colors. Our menu evolves with the seasons and features the local farmers it includes.
Today, most of our offerings are locally-sourced; all of our pizza and pasta dough is made from scratch and stored fresh, every single day; and each entree is made to order.
As we approach our eighth year in business, it is cool to chart our creative culinary evolution with respect to traditional Italian dishes. It is an incredible honor to share these dishes with you.
