OLIO E PIÙ is a Greenwich Village gem displayed prominently at 3 Greenwich Ave and 6th Ave crossroads, a few blocks from Washington Square Park.
The ambiance is favored, with a long bar where you can watch the master chefs at work, a long cushioned bar seat against the wall, and tabletops tucked everywhere. With a smattering of antique photos and green plants, the scene is uplifting and energetic.
- The Carne e Formaggio (charcuterie) offerings are rustic and fresh, and absolutely divine: choosing from mortadella, finocchiona, felino, taleggio, pecorino sardo, and sweet gorgonzola. Served with focaccia bread (rosemary, garlic oil, polenta), a cup of pickled cucumber, cocktail onions, and extra virgin olive oil.
- Salmone al Topinambur is a hearty cut of salmon, glistening in a beautiful fry, with skin side up, served with sauteed vegetables.
- As an absolutely unforgettable antipasti, don’t miss the Crudo di Tonno, which is Yellowfin tuna grade A, ginger oil, on a sultry bed of pesto trapanese (sundried tomatoes, almonds, lemon zest, lemon juice, EVOO).
- Polpette, Polenta e Funghi are lamb meatballs, in tomato sauce, with a side of polenta, parmigiano, and facaccia bread.
- Ravioli Carciofi e Gamberi is an incredibly flavorful artichoke ravioli in the sweetest, perfectly salted shrimp sauce for a hint of the sea.
- If you’re into cocktails, the Farfalla Rossa is Absolut, Cinzano 1757, Prosecco, Giffard Lychee, Cranberry, and the Sea Breeze is a refreshing Sibona Camomilla, Honey, Limoncello, and Lemon.
The restaurant is easily accessible from Jersey City, New Jersey, by exiting at the 9th St PATH Station.
As one of three, OLIO E PIÙ has a location in NYC, D.C., and Chicago.
