A: No, but we do have carry-out and dine-in services. The goal at Paulina’s Pizzeria is to offer a more polished product and atmosphere than typically found at other pizzerias; we feel delivery would detract from that.
Q: So, which one of you is Italian?
A: Neither one! Actually, pizza as we know it is strictly American. (Try ordering a pepperoni pizza in Italy and see what happens.) We’re not trying to be something we’re not; we’re just trying to make a great pizza.
Q: If you’re an Italian restaurant, why don’t you have Italian dressing (or eggplant parmigiana, or lasagna…)?
A: Well, we’re not an Italian restaurant, we are a pizzeria with some other menu options, just in case you don’t like pizza or you’re in the mood for something else. We don’t serve anything here at Paulina’s Pizzeria that we wouldn’t serve you if you came to our house for dinner.
Q: Why do you have so many German beers on the menu?
A: Paulina likes to tell people the reason for this is that Gary (the other half of Paulina’s Pizzeria) spent his formative drinking years in Germany. He has an excellent appreciation for German beers, and that is reflected in the beer selection. In fact, we sell German imports 4 to 1 over domestic.
Q: Do you care how we do it in New York (or Chicago)?
A: What’s New York? Chicago who?
Q: How long does it take to have a pizza made?
A: That answer varies on how busy the restaurant is. The typical rule of thumb is 20 minutes. We make all our pizzas to order, nothing is sitting in the cooler ready made or in a box waiting to be heated up. You can be assured of a fresh product at Paulina’s Pizzeria; we are not a fast food restaurant, we are a good food restaurant.
Q: Do you sell pizza by the slice?
A: Yes, but you have to buy four, six, or eight slices at a time. We will put them together in box so they form a circle.
Q: How spicy is the Spicy Sauce?
A: Well, that depends on the person. We usually tell people it’s about medium. If that’s too much spice for you we can tone it down a little (we call that half and half sauce). Just keep in mind that the half and half sauce will be a little different each time since we blend two different sauces together to make it.
Q: How thick is the crust?
A: Our crust is not a thin New York Style or a thick Chicago Style. It’s a medium style crust-there’s just enough crust to keep the slice from drooping when you pick your piece of pizza up.
