Early on in his cooking career, Joey Fortunato’s mentors advised him to study in France. The year he spent in Paris working for Michelin-rated restaurants served him well; when he returned to the U.S., he worked his way up to executive chef at several eateries. Fortunato then met Michele Gaton, a fellow Queens native and seasoned restaurant manager, and together they turned their attention to the Mediterranean region as a whole. The result is Extra Virgin, where warm yellow walls with swirling, almost bubbly, designs mimic the Mediterranean staple that gives the eatery its name. Olive oil is also integral to the dining experience, and not just because it subtly flavors the cuisine, which includes wild mushroom and pumpkin risotto, prosciutto-wrapped sea scallops, and the brunch-time scramble of chorizo, salsa verde, and polenta. In fact, the restaurant offers different varieties of extra-virgin oil each night, which means regular diners become familiar with versions from around the world and not just from the Olive Oil Republic.