Olio e Piu

A wood-fired oven and a room filled with plants set the scene at this Greenwich Village trattoria built around southern Italian cooking. The carbonara comes the traditional Roman way, no cream, just egg, cheese and pasta water worked into a sauce, and the bufalina pizza gets a chewy, charred crust from the wood fire. Walk-ins have roughly a one-in-ten shot most nights, so a reservation is close to mandatory. The patio adds a handful of sidewalk tables when weather allows.