The pizza situation in the City keeps getting better and better with places like this, the pies topped with first-rate ingredients and cooked in a 1,000-degree brick oven imported from Naples. Master pizzaiolo Giulio Adriani was formerly head instructor at Associazione Verace Pizza Napoletana in Italy, devoted to preserving the practice of Neapolitan pizza making. Olio Pizza marks his New York debut, working in an open and casual space with white-tiled walls, wooden tables and a full bar featuring Italian cocktails and wine. Pies come in personal sizes but are big enough to share if you're not too hungry and can be supplemented with salads, antipasti, pasta and tiramisu.
- Notable Chef
- Credit Cards Accepted