By Josephine Zohny
When Dino Redzic decided to open Uncle Paul’s in 2012 with his partners, many questioned why the critically acclaimed restaurateur would make the foray into the pizza business. Now, less than two years later, the answer is simple – he’s never done better business.
More than simply a pizzeria, Uncle Paul’s is a force unto itself. Located by Grand Central a Station and open 24 hours a day, the restaurant serves a variety of Italian and Mediterranean dishes and carries a robust wine list. It is a place where a person can grab a casual slice on the run one-day and sit down with colleagues for a full spread on the next. Redzic’s picks for his favorite dishes at the restaurant are a testament to the eclectic nature of the menu: duck confit pizza, black linguini with shrimp and beef carpaccio top the list.
Uncle Paul’s boasts a steller reputation when it comes to corporate and other off-premise catering. Efficient, quality service is a trademark of the organization. Redzic cut his teeth at the world-famous James Beard foundation and then went on to operate several of his own restaurants that were critically acclaimed by The New York Times, TimeOut, Daily News, New York Magazine and more, so it’s no wonder that he oversees everything he does with a level of unparalleled professionalism and attention to detail.
“I want Uncle Paul’s to feel like your own private social club,” says Redzic. “There is truly something for everyone.”
Redzic is also the ambassador for the Radevic Estate Vinyard in Montenegro (of which he is a native) and the very first restaurateur to bring their wines to the US. This fine selection of organic, small batch wines is – naturally – available at Uncle Paul’s.
Essentially, Uncle Paul’s is a one-stop-(pizza)shop that will please even the pickiest gourmand, no matter what time of day.
70 Vanderbilt Avenue
NY, NY 10017