Peachy Picks #PaulsOnTimesSquare They Enter #PeachysPicks Fall 2022 by #PaulNicaj #ExecutiveChef #DinoRedzic #NickKrkuti #TerrificTakeout
Paul Nicaj is the GREATEST!
Not only is he the owner of Paul's on Times Square but also it is named after him.
Here he is with Peachy.
Executive Chef and Co-owner Dino Redzic and Peachy celebrate the newest Peachy's Pick
This is what a Salmon dinner is supposed to look like!
Owners Dino Redzic and Nick Krkuti
It's not who you know, it's WHOM YOU KNOW and we know Paul Nicaj and we have for practically ten years. We first worked with him at Battery Gardens and then realized the first time we worked with Dino Redzic completely separately that he was the Paul from Uncle Paul's Pizza. Subsequently we knew them before Paul's Times Square existed and we even saw it being built.
We have been a few times before but this is their first entry into the highly esteemed Peachy's Picks column, reserved for repeat entries of excellence and our decision was based on 1) Paul Nicaj's personal commitment to excellence that we see again and again 2) the performance over time of this team of three guys pictured above at their various venues plus the outstanding work of Edin Redzic in Queens and 3) the pizza and lobster dishes we had this time.
The culinary expertise is the best-kept secret in Times Square and you need to go to the mezzanine of the Hilton on 42nd street to get there. We began with the caprese salad. Normally it comes with a balsamic reduction but as you know Ms. Pretty Picky does not care for dressing (and you have read that for the last 14 years) so they listened and we rejoiced in the purest form of buffalo mozzarella. It arrives in style with roasted peppers and heirloom tomatoes and a perfect basil leaf perches professionally on top.
In the world according to Peachy Deegan, the word Antipasti to us means green salad with meat in it because that is what it is in Connecticut. See right for a picture of Peachy dining in Connecticut at age 3...and no one would have taken her seriously as a critic then though she certainly could read the menu. Here, Antipasti under appetizers means Charcuterie! Brilliant Prosciutto di Parma, salami, capicollo San Danielle, parmesean reggiano and eggplant caponata grace a board that is ready to surf your stomach. All items were of premium quality.
One of our pet peeves with fish is a tiny sliver of fish the size of Peachy's first two fingers (her fingers are not big) and ridiculous restaurants calling that an entree. You can be assured the Grilled Salmon is nothing like that here. A succulent salmon of generous size rests upon asparagus and roasted potatotes that please even Irish people (Paul's wife is IRISH) are a beacon of deliciousness accentuated with rosemary.
Avid readers know that Peachy is a Chicken Parm Monster ever since the days of Lower Dining Hall at Boston College (You know, there is a Cookie Monster. Like that!) and has quite an affinity for Chicken Parm. Perfectly breaded, this chicken breast waltzes majestically in marina sauce and linguine. Along the same carnivorous linguini path we would also recommend the Linguini Bolognese in succulent homemade beef sauce that announces nothing can beat the classics. Both absolutely hit the spot on a chilly fall day and you know you are going to be Christmas shopping in that neighborhood and the only thing Peachy likes more than shopping is eating after shopping, so here is a great choice! And it is nice and quiet and classy in Times Square but with a view and out of the dirt, hustle and bustle. The ambiance reflects the classiness of Paul himself.
The real stars of the show here this visit were the pizza and lobster dishes which really impressed us. The margarita pizza was simple but so well done. The cheese, sauce, and crust was immensely intelligently put together and ideally baked. You are going to feel guilty after pizza so don't ignore your nutrition and order some asparagus which is sauteed prior to being broiled and then a quick fry for crispiness finished with sea salt.
This is lobster ravioli done right.
When you cut into the ravioli you actually see authentic chunks of lobster. Obviously it was too exciting for Peachy to actually wait for the flash to go off but you can take our word for it. Lesser venues get their ravioli from who knows where but these look and taste like they are freshly made and you can tell the difference. Also the lobster mac and cheese was extraordinary and we really liked the spirals and juicy chunks of lobster; visions of lobster mac and cheese (not sugar plums) will dance in your head for days after.
It really does look this fabulous and for the millionth time WE NEVER EDIT PICTURES.
You excel like Paul and Dino or we do not publish! We tell the truth.
Does your dinner smile at you?
We were delighted to meet both manager Adis Feratovic and waitress Marija (and actually she used to work at a restaurant that WAS a Peachy's Pick before it closed after covid.)
New York is Back!
Now a Peachy's Pick, Paul's Times Square is Highly Recommended by Whom You Know.
