Paolo's opens in Brunswick with Jersey-style pizza and house-made pasta
Paolo’s has opened inside Brunswick’s Fort Andross Mill with Jersey-style clam pizza, house-made pasta and a room built for everyday dinners. The team behind Dutchman’s says the longer build was worth it.
Paolo’s has opened in Brunswick’s Fort Andross Mill complex at 14 Maine St., bringing a New Jersey-style Italian restaurant from the operators behind the wood-fired bagel shop Dutchman’s. Co-owner Jeremy Kratzer named the restaurant for his late grandfather, and he said the opening took longer than originally planned because the team wanted the guest experience to feel right, not merely fast.
That patience shows in the room and the menu. Paolo’s was designed to balance polish with approachability, a fit for a historic mill setting that can handle both a regular weeknight crowd and diners looking for a more deliberate meal. The kitchen is using the wood-fired oven left behind by Nomad pizzeria to turn out three 12-inch pies: margherita, carbonara and a thinner Roman-style Jersey clam pizza.
Pizza is only the opening act. Paolo’s also serves a daily house-made pasta, chicken Parmesan with either vodka sauce or house marinara, a dry-aged bone-in New York strip and charred broccolini with whipped ricotta. The beverage list keeps the range broad without getting fussy, with beer and wine by the glass priced at $13 and bottles at $40. Kratzer described the overall vibe as “highbrow-lowbrow,” a shorthand that fits a menu meant to sit comfortably between neighborhood ease and destination dining.
The dining room adds to that feel with a 15-foot communal cherry table, and the staff mix brings together kitchen, dessert and bar experience from people who have worked in different restaurant settings. That combination gives Paolo’s a broader reach than a simple pizza stop, with enough pasta, steak and vegetable plates to pull in diners who want a fuller Italian-American meal inside the mill.
For Brunswick, the opening gives Fort Andross another reason to draw people across town for dinner. Paolo’s does not read like a quick-turn launch; it feels built to settle into the everyday life of the building, with the oven, the pasta and the room all pointed toward the same idea.
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