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Help us make it rightTraditional Italian Trattoria & Enoteca
Driven by a passion for tradition and the expertise of generations past, Olio e Piú brings warmth and comfort to West Villag...e. With a hand-crafted and state-of-the-art wood burning oven built by a 4th generation Italian family, Olio is able to provide Neapolitan pizzas, breads and other Italian delicacies you can hardly find outside of Napoli. Napoli is closer than you think. See More
Olio Pizza e Più is an authentic Neapolitan pizzeria and restaurant located in the heart of the West Village, by award winning Pizza Master, Giulio Adriani. Giulio Adriani arrived in New York from Italy, eager to present his own style of Neapolitan pizza to New Yorkers who are mad for the stuff. Adriani learned the art of making traditional Neapolitan pizza from two of the greatest pizza...
Olio Pizza e Più means “pizza and more.” And yes, there is more on the menu here than just pizza---a couple pasta dishes, salads, and a few meaty secondi---but come for the pizza, stay for the pizza, and enjoy. Thick-crust Neapolitan pies are churned out from the wood-burning oven. The simple and classic margherita is a good place to start, but there are less traditional options as well,...
Olio Pizza e Più is an authentic Neapolitan pizzeria and restaurant located in the heart of the West Village, by award winning Pizza Master, Giulio Adriani. Giulio Adriani arrived in New York from Italy, eager to present his own style of Neapolitan pizza to New Yorkers who are mad for the stuff. Adriani learned the art of making traditional Neapolitan pizza from two of the greatest pizza...
Master pizzaiolo with a shelf full of medals drops authentic Neapolitan pies on the West Village. Light crusts provide the base, artisanal Italian ingredients do the topping. Lemon and arugula on the Amalfitana, prosciutto and burrata on the Campagnola, over-the-top house signature combines cream of broccoli and ricotta with edible silver. Beyond precious metals, dine on Italian requisites like...
Several years ago, writer Malcolm Gladwell argued that a person needs to spend at least 10,000 hours performing a task in order to become successful at it. Giulio Adriani started making pizza in...
Awesome! Brittany our waitress was GREAT and the food was unreal. Nutella calzone was a DREAM
Awesome! Went for Valentine's Day and our server was very amiable and fun. Try the spicy olive oil
Came here after class for a Galentine's on Valentine's Day. The waiters were very friendly and accommodating, and we weren't rushed at all. We stayed for two hours, eating leisurely and chatting.
I had been willing to try this place for a while. And I have not been disappointed. We were a party of 8, got a large table, excellent service. Food is very good, portions are serious (you cannot leave this place with hunger )and the price is on the low end for this type of restaurant. A place to go with your friends, again and again ?
Vastly overrated pizza (Try Joe's or john's Pizza several blocks south for the real deal) and the worst Cavatelli Salsiccia e Cima di Rapa (Sausage and Broccoli Rabe Pasta) I have had in a while.
Inspired by the warmth and comfort of the Tuscan countryside, Olio e Piú and Chef Dominick Pepe bring tradition and authentic Italian cuisine to the West Village.
Enjoy fresh, house-made pastas dressed with the highest quality ingredients, like whole Branzino and Steak Fiorentina and a hand-selected collection of excellent wines and cocktails to pair with your dish. An expertly crafted...
Olio Pizza e Piu brings the West Village something it hasn’t had in a long time, an authentic Neapolitan restaurant. Unique amongst Italian restaurants, Olio is at the intersection of two cities of great cultural and culinary wealth, Naples and New York. Synonymous with pizza for many, Neapolitan food has reached the four corners of the world like few other cuisines. However, the farther it has...
Olio Pizza e Più is an authentic Neapolitan pizzeria and restaurant located in the heart of the West Village, by award winning Pizza Master, Giulio Adriani. Giulio Adriani arrived in New York from Italy, eager to present his own style of Neapolitan pizza to New Yorkers who are mad for the stuff. Adriani learned the art of making traditional Neapolitan pizza from two of the greatest pizza...
More than just your average Italian restaurant, Olio takes pride in using the freshest ingredients in the preparation of their dishes. Olio is open for lunch and dinner so that no matter what time you are craving a delicious meal, they can always satisfy your hunger. Each dish is bursting with the authentic flavors of Italy! Nothing is more important to Olio than their customers’ satisfaction,...
Olio Pizza e Piu is located in the West Village district of Manhattan. Authentic Italian pizza is featured on the menu.
Several years ago, writer Malcolm Gladwell argued that a person needs to spend at least 10,000 hours performing a task in order to become successful at it. Giulio Adriani started making pizza in Italy at 13; he’s now 39, and an expert five times over. And he has the awards--highlighted on the menu of his Greenwich Village Neapolitan pizza place--to prove it. His Argento di Napoli (cream of broccoli, smoked mozzarella, rapini, ricotta, lardo, salsiccia and edible silver), for example, won the America’s Plate award for World’s Best Pizza, while the Margherita Extra (cherry tomatoes with...
When to go depends on whom you want to see; the lunch crowd is more casual than the dinner crowd, which is more subdued than the late-night crowd.
The bright space with skylights and gilded brass accents has a long communal table, surrounded by two- and four-tops, all in dark wood with high-backed chairs upholstered in floral fabric. But if you really want to see the master at work, grab a seat at the counter that abuts the pizza station. There's also sidewalk seating, weather permitting.
As you?d expect at an Italian restaurant, there?s a good selection of whites, reds and beers. More surprising are the cocktails, designed by Dushan Zaric of Employees Only. Try the Waterloo (gin, lemon juice, Campari, simple syrup and watermelon slices) or the Last Word (gin, lime juice, maraschino liqueur and chartreuse).
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