Olio, GCM's Retro Wood-Fired Pizzeria, Debuts March 31:
Sporting a two-ton wood-fired oven that heats up to 900 degrees, Olio Pizzeria is currently throwing in pies ahead of a March 31 debut at Grand Central Market. This is the second outlet for the upstart pizza chain, which first launched on West Third Street in 2010. These Neopolitan-style pizzas will bake alongside almond wood, prepared by chef/owner Brad Kent. As for design details, there are...
Chef-owner Bradford Kent "seemingly slaves over each individual pie" at this rustic "little" Italian on Third Street where the "incredible pizzas" coming out of the wood-burning oven are made with "only the freshest in-season ingredients"; service can be "spotty", and with only a few seats inside and out, many "opt for takeout."
Olio Pizzeria to GCM, New Fresh Brothers Outlets, More!:
DOWNTOWN— Grand Central Market's remake wouldn't be complete without a pizza concept. And here now comes Olio Pizzeria, the nearly three-year-old olive wood-fired pizza place from Bradford Kent on W. Third Street. At GCM Kent is bringing over an oven from Italy, which will be used to cook all menu items. So, that means no gas or electricity. [ELA]
MID-CITY— As of June 21, modern Korean...
Olio Pizzeria & Cafe Restaurant Review:
Olio Pizzeria & Café features a menu of wood-fired pies that ranges from classics like the Margherita to more complex creations such as the Wild Mushroom and Crispy Prosciutto pizza with truffled cheese. During weekend brunch, the wood-fired oven turns out pastries such as bialys and fruit danishes.