This has been in the works for some time, but it's now official: Paulie Gee (aka Paul Gianonne) has signed the lease on the former Paloma space at 60 Greenpoint Avenue in Greenpoint, Brooklyn, and is hoping to open Paulie Gee's by December.
Anyone familiar with the Paulie Gee mythos won't find it surprising that his place will be a wood-fired Neapolitan-style joint. The oven is being built in Naples now and will be shipped over soon.
Gianonne says he'll be the sole pizzaman at Paulie Gee's but will have an assistant trained and ready to step in at anytime in case of an emergency. As of now, Gianonne says hours will be Tuesday through Thursday, 5 to 10 p.m.; Friday, 5 p.m. to 1 a.m.; Saturday, 11:30 a.m. (brunch) to 1 a.m.; Sunday, 11:30 a.m. (brunch) to 10 p.m.
Look for pies such as:
- Arugula with olive oil, lemon juice, and shaved reggiano—with and without prosciutto di Parma
- Margherita with and without prosciutto di Parma
- Soppressata picante
- A classic bianco
- Margherita with speck and red onion ("The Spectacle")
- Margherita with hot sausage
- Lots of seasonal pies
- Guanciale and eggs for brunch, as well as speck and eggs
Says Giannone, "All these pies are tentative but very probable. I'm going to keep the standard pies to a minimum and work with what's seasonal. I will rock the fig pies in summer and kale in winter. I will also have a 'Rooftop Pie' using whatever I get from Ben Flanner at Eagle Street Rooftop Farm when he's opened.
As for nonpizza, Gianonne says he'll serve salads and cured-meat anitpasti and hopes to make a couple of dessert pies.
Full disclosure: Gianonne is a longtime commenter and member of the Slice community and a friend. As such I am preemptively removing myself from any reviews of the place or any nonobjective news reports on it.
60 Greenpoint Avenue, Brooklyn NY 11222 (Franklin/West streets; map)