AUTHENTIC ITALIAN CUISINE

Inspired by the simplicity of Neapolitan cuisine, OLIO E PIÙ brings Italian tradition to the vibrant intersection where Sixth and Greenwich avenues meet Christopher Street, in the heart of Greenwich Village. First opened in the summer of 2010, the 74-seat restaurant fronted with a 45-seat open patio surrounded by flowers and greenery, overlooking the magnificent Jefferson Market Library. OLIO E PIÙ offers a true sense of Mediterranean liveliness in the heart of Greenwich Village.

As an authentic trattoria, its cuisine is based on classic Italian dishes, with a focus on house-made pastas, hand-stretched pizza, and time-honored favorites such as Caprese salad, fritto misto, and tiramisu. The open dining area, traditional wood-fired oven, rustic interior, thin-crust Neapolitan-style pizza, and carefully selected wine and cocktail list bring a piece of old-world Italy to a renowned corner in the Village.

Consistent with its aim of offering Italian cuisine in all its regional glory, OLIO E PIÙ takes great pride in its pasta offerings, from stuffed and noodle-based pasta to gnocchi. The lineup changes according to the season, but carbonara and tagliatelle Bolognese are on the menu year-round as guest favorites.

CHEF

Chef Pedro Cruz has been executive chef of OLIO E PIÙ since 2019. He grew up cooking with his sister in Puebla, Mexico; playing with ingredients like fresh herbs and making fresh tortillas. In 2002, Chef Pedro made his journey to New York City in pursuit of becoming a chef. Chef Pedro’s first job in the kitchen was making brunch, something he remembers as being a real culture shock. Early in his career, Chef Pedro met restaurateur Michael White, who in return became his mentor–challenging him and expanding his knowledge of all the different ways to be a chef. 

Along the way, Chef Pedro met Chef Jerome Dihui and Chef Dominick Pepe from The Group, which led to Chef Pedro taking over the kitchen at OLIO E PIÙ. Chef Pedro knows how important it is for him to be a leader in his new role, and is constantly changing and bettering himself to create a productive and creative work environment. Besides his time in the kitchen, Chef Pedro has always held education to a high standard. In 2015 Chef Pedro attended Columbia University, getting his master’s degree in languages. Chef Pedro lives in NYC with his two daughters and is always on a quest to expand his knowledge in and out of the kitchen. He is proud of his family, food, kitchen, and staff. 

Pastry Chef

Executive Pastry Chef Jean-Baptiste (JB) Scordel was born in the south of France. 

His passion for food and especially pastries comes from his dad, a Michelin star chef. 

His dedication to his work showed him the way he wanted to be, but for Olio E Più, the inspiration comes from his mom, who is Italian from Sardinia. His childhood memories also give him the sensitivity and a different vision of Italian pastries. 

JB started his culinary career 14 years ago. He had several experiences in different regions of France and many kinds of restaurants. 

He went to work in Monaco for the Michelin restaurant Le Vistamar. In 2012, he joined the Shangri-La Hotel Paris to work for the restaurant L’Abeille (2 Michelin Star) with Francois Perret, regarded as the best pastry chef for a restaurant in the World in 2020. The two years with extreme rigour and perfection were a tremendous experience. 

With all his skills and experiences, he can execute all types of pastries - from simple to fine-detailed and technical creations. He loves the rigour of Michelin star restaurants, but he has found his true happiness in creating simple, tasty, and elegant desserts. He believes that the best way to make people happy lies in simple things. Little touches carry special meanings. 

JB is dedicated and passionate about everything he does. His mantra is “Be positive and Be yourself”.