Late last year, we had the pleasure of celebrating the launch of the Olio e Piú cookbook; this time, we celebrated their new Fall menu. Just as before, there were so many delicious dining options to enjoy. The new dinner menu items include Garganelli with braised rabbit; Mozzarella Di Bufala with imported buffalo mozzarella, grilled portobello mushrooms, and marinated roasted peppers; Vitello alla Milanese with fried veal cutlet, arugula, tomato, parmesan, lemon; and Trofie al Pesto with broccoli rabe pesto, lemon zest, and Pecorino Toscano; plus so much more.
Unfortunately, we couldn’t partake in most of the new fall menu items due to our mushroom allergy but we did get to enjoy quite a few dishes, including a favorite. Our evening began with some wonderful cocktails and hearty appetizers. We wanted to make sure we enjoyed cocktails we’ve never had before; below, we present the Belladonna (New Amsterdam Gin, Chamdor, Cinzano Bianco, and raspberries); Giardino (Tito’s vodka, Italcus, Cinzano Bianco, basil, and strawberries); Vulcano (Del Maguey Vida Mezcal, Lunazul tequila, Aperol, aveze, lime cordial, and hibiscus).
The first item from the new fall menu we enjoyed was a hearty Buffalo ricotta, hot soppressata, and mozzarella Calzone. We hadn’t had a calzone in years and this Olio e Piu Calzone was the perfect reintroduction; piping hot and wonderfully cheesy, you will not regret ordering this at all.
From piping hot to crispy and heavenly. This light but satisfying salad boasted crisp apples, arugula, seared scallops, and a delicious vinaigrette. It was so good, we wanted seconds. Definitely a must-have.
Our next dish was one of our favorites from our last visit to Olio e Piu, the Fritto Misto. A mainstay on the menu year’ round, we can’t help but indulge in the memory of the assortment of squid, shrimp, white fish, zucchini, with the creamiest Bombay aioli.
The next dish was Tagliatelle Bolognese, a perfect fall menu option, and one of the signature dishes of Bologna. While many places serve thinner ribbons of Tagliatelle pasta, we loved Olio e Piu’s wider size as you can enjoy more of the meat sauce.
While we absolutely loved it, we had to save room for the next orgasmic experience, the Bistecca; a perfectly grilled hanger steak, crushed new potatoes, onions, and salsa verde. It normally comes with mushrooms but luckily this was one of the dishes where the mushrooms weren’t already added to the dish.
Finally on to the non-savory dishes from the fall menu, Dessert. We enjoyed Torta all’ Olio di Oliva, an Olive oil cake, vanilla cream, seasonal berries and a combination of Gelato/Sorbeto.
Olio e Piu gives you the option of three scoops/flavors, we decided on the Blood Orange, Lemon, and Vallutata di Gelato Alla Vanila. These refreshing scoops were the end to a blissful evening. We can’t wait to go back.