On December 13, Olio e Più is bringing its
Italian dining concept to Chicago’s River North neighborhood, marking the restaurant’s first location
outside of New York City.
Emil Stefkov, the founder of Olio e Più, which first opened in Greenwich Village in 2010, is now bringing the
design and flavors of traditional Italian cuisine to Chicago.
The restaurant’s concept draws inspiration from La Dolce Vita, or
“the sweet life,” emphasizing the shared meal at the heart of Italian culture. This new location will offer a version of the original Olio e Più, adding locally sourced elements to its classic menu and design, and live jazz band entertainment.
“Chicago is the natural first step of our national expansion. We knew our concept would resonate with a
city that values historic architecture, vibrant music and, of course, food. With that in mind, we designed
the Olio e Più in River North to transport diners back in time, to an era when Italian elegance was at its
peak,” said founder and co-designer Emil Stefkov. “Our goal is to build a collection of culturally authentic
restaurants with breathtaking design throughout the U.S.”
The menu, developed by Italian native and Executive Chef Danilo Galati, will take guests
on a gastronomic tour of Italy, reflecting Old World cuisine with a Midwest flair. It will introduce a variety of
new sharing plates like Red Snapper Crudo and Polpette, Polenta e Funghi, which will accompany classics like Chitarra alla Carbonara and Vitello Tonnato. Locally sourced seasonal vegetables
will be incorporated into house-made pasta, with a new focus on prime meat and fresh daily
seafood. Olio e Piú will also be partnering with local deli Steingold’s of Chicago to offer guests an Italian
take on their smoked salmon.
The ewine list will feature Italian producers like Michele Chiarlo and Tenuta San
Guido, while spotlighting under-the-radar producers and a list of organic and biodynamic options.
Cocktails will be mostly seasonal and created in collaboration with veteran Chicago mixologist Tim
Williams of Pour Souls, to introduce local flavors along with traditional liqueurs like amaro, grappa and
limoncello.
On December 13, Olio e Più is bringing its Italian dining concept to Chicago’s River North neighborhood, marking the restaurant’s first location outside of New York City.
Emil Stefkov, the founder of Olio e Più, which first opened in Greenwich Village in 2010, is now bringing the design and flavors of traditional Italian cuisine to Chicago.
The restaurant’s concept draws inspiration from La Dolce Vita, or “the sweet life,” emphasizing the shared meal at the heart of Italian culture. This new location will offer a version of the original Olio e Più, adding locally sourced elements to its classic menu and design, and live jazz band entertainment.
“Chicago is the natural first step of our national expansion. We knew our concept would resonate with a city that values historic architecture, vibrant music and, of course, food. With that in mind, we designed the Olio e Più in River North to transport diners back in time, to an era when Italian elegance was at its peak,” said founder and co-designer Emil Stefkov. “Our goal is to build a collection of culturally authentic restaurants with breathtaking design throughout the U.S.”
The menu, developed by Italian native and Executive Chef Danilo Galati, will take guests on a gastronomic tour of Italy, reflecting Old World cuisine with a Midwest flair. It will introduce a variety of new sharing plates like Red Snapper Crudo and Polpette, Polenta e Funghi, which will accompany classics like Chitarra alla Carbonara and Vitello Tonnato. Locally sourced seasonal vegetables will be incorporated into house-made pasta, with a new focus on prime meat and fresh daily seafood. Olio e Piú will also be partnering with local deli Steingold’s of Chicago to offer guests an Italian take on their smoked salmon.
The ewine list will feature Italian producers like Michele Chiarlo and Tenuta San Guido, while spotlighting under-the-radar producers and a list of organic and biodynamic options. Cocktails will be mostly seasonal and created in collaboration with veteran Chicago mixologist Tim Williams of Pour Souls, to introduce local flavors along with traditional liqueurs like amaro, grappa and limoncello.
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