About this Business
From Our Editors
The New and the Old Worlds collide at Villa-O, creating a modern cuisine that draws inspiration from Italy's Amalfi Coast. Beginning with imported semolina flour and purified water, the chefs fashion each strand and tube of pasta before frying them in a wok, which lends a distinctive touch to the restaurant's otherwise familiar pasta dishes. Organic, locally sourced produce, free-range meats, and telekinetically delivered seafood show how the restaurant updates traditional Italian dishes by introducing contemporary flair.
Italian-born chef Vincenzo Indelicato remained true to his Sicilian culinary school training when designing Villa-O's menu. In addition to traditional, Neapolitan-style pizzas loaded with imported pepperoni or housemade sausage and baked in a wood-burning oven, the selection includes a handful of dishes that depart from the norm, such as the portobello mushroom fries that D Magazine hailed as "addictive." The restaurant's wine list is equally eclectic, featuring bottles from throughout the world (though emphasizing the vineyards of Italy and California).
The main dining room surrounds its polished teak tables with modern white chairs and, according to Gayot, uses its "open floor plan with shiny mahogany, serene blue hues and nautical prints to create a veil of vacation." A sense of Mediterranean escapism does seem prevalent at Villa-O. Chrome and cerulean stools line the bar, which gleams in the natural light that streams through the front wall's floor-to-ceiling windows. To get a bit closer to the sunshine, diners can grab a table on the shady patio and enjoy their meal while relaxing on a plush sofa or in a teak rocking chair.