It's not difficult these days to stumble upon a combination pizza and pasta place. They're practically on every corner, creating a new challenge for budding entrepreneurs; balancing quality food and service with affordability. Restaurateurs need only follow the model of Joseph Pullara and John Campanella of Olio in Commack, where traditional Italian meets contemporary charm and family is always the special of the day.
Your options are seemingly limitless at Olio. Stop in at the pizzeria and enjoy a her sandwich or slice of specialty pizza, of which the varieties are endless - chicken marsala, chicken parmigiana, and sausage and broccoli rabe ($19.95 for a pie), to name a few. Or you can enjoy a long relaxing meal in a comfortable setting with roomy booths and tables, served by an attentive and friendly wait staff.
Olio, which opened about three years ago, is one restaurant in a partnership of five that began with La Scala in Commack about 30 years ago. Caffe Amici in selden opened next and, not so coincidentally, is where cousins Pullara and Campanella got their start in the restaurant business at a young age working as bus boys and counter runners. O Sole Mio in Stony Brook opened next, followed by Buona Sera in Smithtown and Olio.
Best Known For...
Friendly and courteous staff