Olio e Piu — BITE

Aubrey Barb

In a city practically known for its Italian cuisine, the national transplant Olio e Più has much to live up to. The question is, does this national spot hold up to the high standards of the Chicago Italian food scene?

What first drew my attention to Olio e Più was its olive-green facade, atypical and set apart from the modern, cookie-cutter River North architecture nearby. I was intrigued by the restaurant’s unique exterior, which is beautifully complemented by its luxurious and cozy decor, featuring Tiffany lamps and iron chandeliers, half curtained windows and arched doorways. The space is warm, intimate, and relaxed, entirely insulated from the busy streets just a few meters away.

Olio e Più promises diners that a meal here will press pause on their big-city lives, allowing them to savor good food and good company. Encouraged by the warm and welcoming ambience, I was ready to experience this so-called Italian essence over the course of the ensuing meal. In partially sacrificing my own relaxation for this thorough review, my hope is that future diners at Olio e Piu will be able to feast without reservations, and thus be fully absorbed in la dolce vita.

Insalate e Antipasti

We started off with a complimentary bread plate, featuring a particularly delicious tomato focaccia (which can also be ordered in full size by foccacia enthusiasts). The Insalate di Barbabietole was extremely fresh, featuring generously sized and perfectly cooked beets, and a balanced ratio between the vegetables and accompanying goat cheese mousse.

The Bruschetta al Pomodoro was interesting, featuring a burrata cream and soft bread. It was tasty, but, like many of the appetizers, quite obviously overpriced. The Burrata Mediterraneo was accompanied by shockingly few slices of bread and an uncouth amount of tomatoes, so I would definitely recommend that burrata-lovers save a bit of that complimentary bread plate.

The Insalate di Cicorie was also fresh in taste and texture – the inclusion of golden raisins seemed random at first, but ended up adding a nice sweetness to the dish. For mocktail-lovers, the Pinamenta was a veritable beach-in-a-glass, although it was really mostly ice.

Pasta

To my surprise, the pasta (besides the ravioli, a dish that is universally plagued by outrageous cost-per-bite statistics) provided ample portions for a fair price, making Olio e Piu a great location for college date nights and group dinners. In particular, the volume of noodles on the Chitarra alla Carbonara actually made is difficult to mix in the raw egg yolk, and my Trofiette al Pesto e Pistachio seemed to have barely diminished in size even after the passage of several hours of dining. This was a saving grace, considering the pricier appetizers.

The Fusilli Cinghiale e Funghi was a hearty, creative spin on a traditional bolognese, featuring Wild Boar meat for the adventurous diner. It combined with the mushrooms to produce a warm, earthy dish and a satisfying texture. As for the Ravioli di Ricotti e Spinaci, I found it extremely rich and slightly overcooked. It was still delicious, but slightly disappointing at a price breakdown of around $5 per/ravioli.

Il conto, per favore

Olio e Piu provides a wonderful meal, on all accounts. Economically priced and easily accessible from campus, the delicious food is worth a try for anyone seeking a night out in the city. My advice: grab a few friends, make a reservation, and arrive with empty stomachs (and plenty to say). Of course, make sure you like their playlist first.