Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

Share:

Restaurants & Bars 3

Vini & Olii

Mike R. | Dec 17, 2001 12:34 AM

There's something seductive about an old-time, tile-floor, tin-ceiling, pharmacy-turned-Tuscany...but, I've always lived by the "great bread = great food" equation...so, V&O: since you have the atmosphere and you've got excellent potential, try giving the customer some PRIME first impressions, rather than NO CHOICE...import some Sullivan Street sourdough or Royal Crown (14th Avenue)large Rounds and let the flavor out!
A splash of extra-virgin O.O. for dipping, as an alternative to the "lettuce" sauce would get me in a "come again" mood...
Authenticity has its' price...let's not be SO provincial!

Want to stay up to date with this post?

Recommended From Chowhound