Times Square is, for most New Yorkers, a place to avoid like the plague. It's loud. It’s crowded. You’re constantly dodging Elmos and tourists who stop dead in the middle of the sidewalk to look at a billboard they’ve already seen on Instagram. Finding a decent meal here—something that isn't a $40 plate of soggy pasta or a neon-lit chain restaurant—feels like a fool's errand. But tucked away inside the Hilton Garden Inn on West 42nd Street, there is a place that actually manages to break the "tourist trap" curse.
It’s called Paul's on Times Square. Honestly, if you didn't know it was there, you'd probably walk right past it, distracted by the flashing lights of the Knickerbocker across the street. But this isn't just another hotel lobby bistro. It's a massive, surprisingly elegant Italian kitchen that serves everything from a 6 AM breakfast to a late-night ribeye.
What is Paul's on Times Square, exactly?
Most people stumble into Paul's because they're staying at the Hilton Garden Inn New York/Times Square Central. It's located at 136 West 42nd Street, which is basically the heart of the madness. The restaurant is the brainchild of Paul Nicaj and Dino Redzic. These guys aren't newcomers; they’ve been in the NYC hospitality game for decades, and it shows in the way the place is run.
The vibe is weirdly calming. You step off the frantic sidewalk and suddenly you're in a room with white tablecloths, high ceilings, and a fireplace. It’s "posh" without being exclusionary. There’s a full bar that looks right out over 42nd Street, which is arguably the best way to experience Times Square: through a window, with a cocktail in your hand.
The Menu: Not Just Another Pizza Joint
While it’s definitely an Italian-American spot at its core, the menu is surprisingly broad. You’ve got your standard Neapolitan pizzas—the Margarita is the crowd-pleaser here—but then you see things like Duck Confit Wraps or Grilled Octopus with balsamic vinegar. It’s a bit of a culinary identity crisis, but somehow it works for a place that has to feed thousands of different types of travelers every week.
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Let’s talk about the Follie di Melanzane. It’s rigatoni with eggplant and fresh mozzarella in a marinara that actually tastes like someone spent time on it. For around $25-$30, you're getting a portion that won't leave you searching for a hot dog stand an hour later.
The "Hidden Gem" Strategy
Is it a five-star Michelin experience? No. Nobody is claiming that. But in a neighborhood where the "service charge" is often hidden in fine print and the food quality is an afterthought, Paul's on Times Square feels like an honest player.
They have this "Taste of Times Square" menu every day from 3 PM to 5 PM. It’s basically a half-price deal. In a city where a mediocre burger can cost you $28, getting high-quality Italian fare at a discount in the middle of the afternoon is a legitimate win.
Why the location matters
The restaurant sits on the fourth floor. That elevation is key. It gets you just high enough to see the "ball drop" area without being crushed by the crowd. For travelers, this is a sanctuary. For locals meeting a client for a "business lunch" in Midtown, it's one of the few places where you can actually hear yourself think.
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- Breakfast: Starts at 6 AM. Ideal for those hitting the 7 AM Broadway ticket lines.
- The Bar: Half-off drinks during happy hour (usually 12 PM to 6 PM).
- The Crowd: A mix of business travelers in suits and families with kids sharing a pepperoni pie.
What most people get wrong about dining here
The biggest misconception is that it’s "hotel food." We’ve all been there—the dry club sandwich and the overpriced watery coffee. Paul's avoids this by sourcing actual high-quality Italian ingredients. You can taste the difference in the Burrata Caprese. The cheese is creamy, the tomatoes aren't mealy, and the basil is actually fresh.
Another thing? The service. In Times Square, servers are often used to high turnover and "one-and-done" tourists, which can lead to a "get them in, get them out" attitude. The staff at Paul's, many of whom have been there since the place opened, actually seem to care if you liked your meal.
Real talk: The drawbacks
Nothing is perfect, especially not in Midtown Manhattan.
The prices can lean high if you aren't hitting those happy hour windows. A Ribeye Steak will run you over $60. Is it a good steak? Yes. Is it better than a dedicated steakhouse three blocks away? Maybe not. You’re paying a "convenience tax" for the location, which is expected. Also, because it's in a Hilton, it can get loud during peak breakfast hours when everyone is trying to fuel up before their Gray Line bus tour.
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Actionable Tips for your visit
If you're planning to stop by, don't just wing it. Times Square is too unpredictable for that.
- Time your arrival: The 3 PM to 5 PM window is the "sweet spot" for deals. You can eat like a king for the price of a fast-food meal.
- Ask for a window seat: The view of 42nd Street is half the experience. Watching the chaos from a quiet, air-conditioned dining room is a top-tier NYC vibe.
- Check the service charge: Like many restaurants in high-tourist areas, they might include an automatic gratuity for larger parties or even smaller ones. Always glance at your bill before adding more.
- Try the Pizza: While the entrees are great, the Neapolitan pies are consistently the highest-rated items on their menu for a reason.
Paul's on Times Square manages to stay relevant in 2026 because it provides a sense of normalcy in a neighborhood that is anything but normal. It's reliable. Whether you're a tourist looking for a safe bet or a local who got roped into a meeting near Broadway, it’s a solid choice that won't ruin your day—or your wallet, if you play your cards right.
To make the most of your trip, consider pairing a late lunch at Paul's with a matinee Broadway show. Most theaters are less than a five-minute walk away, meaning you can finish your pasta and be in your seat before the curtain rises without having to sprint through the 7th Avenue crowds. Check their current seasonal specials before you go, as they often rotate pasta dishes based on what’s fresh in the market.