V. Paul’s
Italian
Ristorante
• Natural Gas delivers the comfort we need for our customers and employees.
• Our gas display cooking provides a real show for our customers.
• Gas grilling makes for a great food presentation.
• Gas cooking gives better temperature control with instant on/off heat.
Old Becomes New…
Combine a new restaurant and a historical building and you have a recipe for success. V. Paul’s Italian Ristorante opened in downtown Pensacola, FL in August 2014. Before becoming a dining “hot spot”, it was home to several department stores and retail shops. Now it is the newest place to dine in downtown Pensacola. Just goes to show how “old” can become “new”! V. Paul’s was completely renovated with a modern kitchen that features display cooking for added customer value. The eatery provides seating capacity for 200 with a full bar and lounge. For parties and receptions there is a meeting and banquet space for up to 130 people.
Chef Driven Establishment Promotes Community…
V. Paul’s is the second restaurant that owner Paul Bruno, Jr. and his partner David Hambrick have opened in the Pensacola market with Chef Tricia Horton at the helm. In addition to all her training and amazing history with sister restaurant, Jaco’s Bayfront Bar & Grille, Tricia also teaches “Intro to Culinary Production” at Pensacola State College, has been voted Best Up and Coming Chef, and has been a guest chef at numerous community events. And, having spent time in Tuscany Italy, you can be sure she brings an authentic and unique taste to the V. Paul’s menu! When asked about working in her sparkling new kitchen filled with natural gas cooking equipment, Chef Tricia was quick to point out that natural gas makes her job, and that of her kitchen staff, much easier. The instant on and off, the quicker cooking and “showy blue flame” enhance V. Paul’s exhibition cooking area. Customers enjoy watching their food being prepared before their eyes, and gas is a key and entertaining “ingredient” that has made display cooking a growing and popular feature in many restaurants today. When it comes to equipment, Chef Tricia does have her favorites for making great food presentations: the gas-fired salamander broiler and the counter top grill.
–Tricia Horton
Executive Chef
V. Paul’s Gas Cooking
Equipment Line Up…
• 3 – 60” double vat fryers
• 2 – convection ovens
• 2 – 6 top range/ovens
• 1 – 36” griddle
• 1 – 36” charbroiler
• 1 – salamander broiler
• 1 – pasta cooker
• 1 – 6 burner counter top range/grill
–Ashton Hayward Mayor, Pensacola
Improved Bottom Line Savings…
Natural gas provides speed and efficiency, and the savings over other energy sources is huge. The operating cost of the connected gas cooking equipment is nearly 70% less when compared to similar electric equipment. Chef Tricia enjoys the many benefits of gas cooking. And yes, gas is her energy of choice at home as well.
Local Gas Utility is a Great Energy Partner…
Owned and operated by the City of Pensacola, Pensacola Energy has a long-standing reputation of being a great business and community partner not only by providing natural gas energy to thousands of customers, but also by offering a variety of additional services related to energy education. Pensacola Energy was a great resource to Chef Tricia and the owners of V. Paul’s during the renovation and equipment selection phase. In addition, to promote its opening, the restaurant appeared on a locally televised cooking show, “Coastal Cooking”, sponsored by Pensacola Energy. “For hundreds of years, Palafox Street has been at the center of life in our city,” said Mayor Ashton Hayward. “Over the past three decades, our community has reinvested in Palafox Street and, as a result, Palafox has once again become the anchor to a thriving, vibrant downtown and a city in renaissance. V. Paul’s has been a tremendous addition to Palafox, which was recently named one of the American Planning Association’s Great Streets in America. Like many of the great restaurants in Downtown Pensacola, V. Paul’s chooses to cook with natural gas – the best, most economic choice and the choice of top chefs around the country.”
