Chef and owner Tiffany spent much of her childhood cooking Roma food with her grandfather. Many of the recipes their customers enjoy today are modernized versions of these dishes. Paradiso began with the promise that only the best possible food would be served. Tiffany, especially, does not believe that she should serve anything that can be bought in a fast food restaurant or in the Frozen section of a grocery store. That manifested with the variations of pasta she began to make with local products: spinach ravioli, pumpkin fettuccine, beet linguine. Now, Paradiso serves next to nothing that is not locally-sourced, and all products are made from scratch every single day. "We feel an incredible sense of honor to share these dishes with you!"