About this Business
From Our Editors
As you look around the room at Pizzeria di Olinto, it's not uncommon to see people sharing bottles of wine and laughs over feasts of fresh Mediterranean salads, pastas, and pizzas. As some diners twirl their forks into plates of creamy carbonara and zesty pasta arrabbiata, others sample bites of olives, artichokes, cheese, and charcuterie from the chef's board. The flavors here don't just rely on tradition, either—everything is made fresh, from the salad dressings to the desserts and the magic spells used to walk it all onto each plate.
But the pizzas are perhaps the centerpiece of the menu. Each one is made in the Neapolitan-style oven by a pizzaolio trained by General Manager Terri, a member of the tradition-upholding Associazione Vera Pizza Napoletana. To make each original composition, the chefs crown it in mozzarella and imported San Marzano tomatoes before adding toppings such as fennel sausage and baking it to a crisp in a wood-fired oven.