Dear Readers – when I say “new restaurant,” bear this in mind. Vicolo opened up a few weeks ago. I meant to write about it a few weeks ago. Then Mother Nature got all up in our grill, and it has taken me this long to get back to the story.
Which is too bad, because, for starters, I love pizza. I consider pizza to be a food group. Do we still have food groups? I guess I’m showing my age – it’s all about the food pyramid now. Well, pizza forms the base of my food pyramid.
For another thing, I have been eager to see what new establishment would take over the spot on the corner of 86th Street and 3rd Avenue vacated by the Gold Coast Delicatessen. And now we have the answer.
Vicolo features traditional Italian cooking, authentic Italian products, and a wood-fired brick oven for individually-sized Neapolitan pizza pies.
Manning the pizza oven is Neapolitan pizzaiolo Luigi Olivella (L’Asso, Numero 28, Zigolinis) while chef Bruno Milone (Marco Polo) from Puglia oversees the kitchen that will specialize in Italian classics with a special focus on Southern Italy. Authenticity is the cornerstone of the Vicolo experience, from the pizza oven built in Naples to the imported Italian tomatoes, olive oil, salumi, cheeses and more.