Lucky me, I again was invited with Olio e Più’s social media guru for brunch on a Sunday midday. We started with a classic brunch bloody Mary’s then moved on to their fairly new specialty cocktails. My friend had the Bergamotto martini with Italicus Rosolio, vodka, dry vermouth and cardamom ($15); I indulged in the fumo di morra ($15), a smoky blend of a single village mezcal, crème de Muré, lemon cordial and fresh basil. I recommend mine, especially if you’re a mezcal lover like me.
While deciding what to order we nibbled the rich olives, crusty soft bread and small peppers filled with tuna. Our first dish was the melanzane alla parmigiana ($16) panuozzo – a Neopolitan panini made with pizza dough filled with grilled eggplant, sundried tomato pesto, mozzarella, parmesan and basil and served with a small salad.
Next, we had one of their specialties, the flavorful spaghetti alla carbonara ($21) with prosciutto, parmesan and given zing with some chili oil. The dish arrives with the loose egg ready for you to mix it in. Rich. Decadent. Do not miss.
We also had the polenta con uova ($18) — 3 poached eggs with polenta, tomato, pancetta and parmigiana reggiano. A simple flavorful breakfast dish.
We finished our delightful brunch with lemon ricotta panna cotta ($11) topped with a cherry compote, chocolate shavings — and my favorite cannoli shell pieces.
I recommend Olio e Più – any time of day.