Paulie Gee's occupies a spot on North High Street in Victorian Village, one location within a small group of wood-fired pizzerias that also runs slice shops elsewhere. The oven turns out a menu of named pies — the Hellboy (hot soppressata, fresh mozzarella, Parmigiano Reggiano, Mike's Hot Honey), the Regina, and The Big Cheesy among them — alongside a full lineup of vegan pizzas built on housemade cashew ricotta and Follow Your Heart mozzarella.
Beyond the standard pies, the kitchen runs limited-availability square pizzas, including a cacio e pepe square, plus starters like wood-fired bread, a baked cheese dip, and a couple of salads. The room operates with an open kitchen and a casual, no-frills setup, and has built a base of regulars who keep coming back for the pizza.
Beyond the standard pies, the kitchen runs limited-availability square pizzas, including a cacio e pepe square, plus starters like wood-fired bread, a baked cheese dip, and a couple of salads. The room operates with an open kitchen and a casual, no-frills setup, and has built a base of regulars who keep coming back for the pizza.