HOME > Chowhound > Los Angeles Area >
Do you create unique foods? Tell us about it
TELL US

Pizzeria Olio

goodhealthgourmet Oct 18, 2010 08:24 AM

heard about it over the summer via EaterLA, and just read on Daily Candy that it's open. anyone been yet?

http://www.pizzeriaolio.com/

they're *killing* me with the wood-fired bialy on the breakfast menu...someone needs to try one for me!

  1. TonyC Dec 26, 2013 12:36 PM

    finally had brunch here, and the wood-fired bialy is one of the better breads i've had all year. it's no queens bialy but... it's a great piece of freshly baked bread. and it doesn't count $6.

    can't wait til they open at GCM. this is still one of the better pizzas in LA.

    1. a
      alfmetals Feb 27, 2012 01:28 PM

      I love this place and worry that they'll close because they are never too full. True that the pizza is much better in house, but I think it's better than Mozza, which is always excessively oily. There is a subtlety to Olio's pizzas that is lacking in Mozza's. They also have the best Greek Salad in LA, a lovely wood fired salmon and an insane wood fired dessert with chocolate and hazelnut spreads. I find them super friendly, just not a really polished restaurant scene with tons of ambience.

      3 Replies
      1. re: alfmetals
        yinyangdi Feb 27, 2012 06:59 PM

        I really like Olio, too. I've never been disappointed in the food or service there. I order a different pizza every time I eat there and they're all delicious. I can also recommend the steak bites. Yum. Oh, and Olio brews its Iced Tea by the glass. Just right; it tastes like tea! And, Olio now serves beer & wine. ;)

        1. re: yinyangdi
          l
          loblaw Mar 1, 2012 05:06 PM

          I concur on the steak bites, very good. But I always have to order the Margherita Plus.

        2. re: alfmetals
          p
          proudchub Mar 7, 2012 08:39 AM

          I'm a huge fan of this place as well. I drive from Los Feliz because the style of pizza is hard to find. I am a huge fan of dark crusted, crunchy, wood fired crusts. I also like the fact that you can chat up the owner while waiting for your pizza to come out of the oven. Polished, no. Authentic and a real hidden secret-absolutely. Think hand crafted one of a kind pizzas and you will not be disappointed.

        3. c
          Clyde Jan 24, 2012 02:04 PM

          I went here today and got the eggplant parm pizza to go. I ate it walking, so it wasn't like i let it sit for a while or anything like that. I have to say, that after $15 and change i'm really bummed. I didn't think the crust had any flavor at all. I could tell that the sauce was good, but there wasn't enough on the pizza. Some of my crust is burnt too. Not a lot, but there shouldn't be any big black spots on it. I didn't like the eggplant either. I suppose i should have not gotten it knowing it would be baked and not fried with bread crumbs, but still... you can't list something as Eggplant Parmesan and not get me curious. so i tried it and i didn't like it. no flavor. such a bummer. $15 down the drain. Got half a pizza left that i have no interest in finishing.

          6 Replies
          1. re: Clyde
            c
            Clyde Jan 24, 2012 02:12 PM

            OK so after reading yelp reviews there are supposed to be big black spots on the pizza crust... whatever i just didn't like i... i feel like this should have been an $8 pizza as far as flavor goes, not $15.

            1. re: Clyde
              Mr Taster Jan 24, 2012 03:06 PM

              Not sure what you mean by "black spots" (which sounds awfully unappetizing) but one of the greatest problems with most of the pizza in America that they are almost always undercooked.

              This is what a properly cooked pizza should look like, "black spots" notwithstanding.

              http://demianrepucci.com/wp-content/u...

              Mr Taster

              1. re: Mr Taster
                c
                Clyde Jan 24, 2012 03:29 PM

                that pizza looked good. the pizza i had today had way more black on the crust. On one slice, half has a black bubble crust. The flavor was just missing from this pizza, sadly. It needed garlic powder or something!

                1. re: Mr Taster
                  l
                  lapizzamaven Jan 24, 2012 08:04 PM

                  Hey Mr Taster, where is that pie from in your foto? Looks damn good! As for black spots, that is expected from the extremely high Wood burning oven heat...Of course, theres a thin line between burnt and nicely charred....

                  1. re: lapizzamaven
                    Mr Taster Jan 24, 2012 10:41 PM

                    That pie is from the illustrious DiFara in Midwood, Brooklyn (and he uses a grimy old Bakers Pride oven)

                    Mr Taster

                    1. re: Mr Taster
                      l
                      lapizzamaven Jan 24, 2012 10:44 PM

                      I swear i said that looks like a Di Fara pie...the basil looked scissor snipped....no doubt a gas oven can make stellar pizza!

            2. d
              daviddkk Nov 20, 2010 04:29 AM

              Great Pizza, especially the crust. The Chef, Brad is out front and open to discussion about his approach to pizza and many variations in the toppings.

              Olives heated in the pizza oven are a delight, and homemade bialy's are a wonderful surprise.

              -----
              Pizzeria Olio
              8075 W 3rd St, West Hollywood, CA

              1 Reply
              1. re: daviddkk
                s
                sushigirlie Nov 20, 2010 06:30 AM

                The baked olives and the bialy with smoked salmon are both excellent.

              2. mikeop34 Nov 20, 2010 02:28 AM

                I had a pretty good experience here earlier tonight as a friend and I dropped in for more of a snack than a meal. We split the margherita, which was a little inconsistent in execution but still tasty. The toppings were unevenly distributed, to the point where a couple slices had no basil on them while a couple other slices had no cheese. We had to manually split the basil and cheese over to the other slices. I also think the pizza should've baked slightly longer as the cheese wasn't melted enough and actually re-congealed a little bit. Recognizing that they've only been open a few weeks, though, I was ok with everything.

                We were still there as they were closing, and we watched the chef/owner, Brad, put together a pizza with a lot of different toppings, and he generously offered everyone at the counter a slice! It was actually a great slice - eggplant, gorgonzola, chicken sausage, basil, and maybe something else. This time, the execution was spot on. The crust was bubbly, and my slice had a little bit of everything. The friendliness and extra slice was a great way to end the meal, and I appreciate a small restaurant starting out with the chef personally making the pies.

                -----
                Pizzeria Olio
                8075 W 3rd St, West Hollywood, CA

                1 Reply
                1. re: mikeop34
                  s
                  sushigirlie Nov 20, 2010 06:27 AM

                  I've been twice. Both times, I felt that it was a work in progress. They definitely know how to make excellent bialies and pizza crusts, but I think they're still learning how to make great pizzas. I think they will pull it together.

                2. x
                  ximena2080 Oct 30, 2010 04:30 PM

                  I recently tried this place. I thought the crust was excellent. I loved the chicken sausage pizza and thought it was very flavorful. The margherita was good but not as flavorful, in my opinion, as the chicken sausage pizza. I personally would probably try the other pizzas on the menu before ordering the margherita again. I plan on returning.

                  1. Servorg Oct 26, 2010 07:27 AM

                    Place Link

                    -----
                    Pizzeria Olio
                    8075 W 3rd St, West Hollywood, CA

                    1. l
                      loblaw Oct 25, 2010 11:06 PM

                      I have been there a few times and it's quite excellent.
                      Personally I would only eat it there as I feel it really needs to be eaten fresh out of the oven.
                      I had the Margherita with burratta twice now and it was excellent.
                      I also shared a half caesar and it was very good as well.
                      Obessed I would definitely give them another chance, and as for the staff theyve only been open for just over a week, I doubt the staff is even fully trained.
                      Olio will definitely be in my regular rotation.

                      1. l
                        lapizzamaven Oct 23, 2010 09:11 PM

                        doesnt come close to Mozza,that is.

                        1. o
                          Obessed Oct 23, 2010 08:37 PM

                          We picked up 2 pizzas and a salad from Olio tonight and it was a big disappointment, especially after reading the positive reviews here. Perhaps, it's better in-house, though the staff did not seem too organized.

                          The House Salad was so small and basically just some lettuce, a mini handful of chopped pecans and like 5 tiny pieces of roasted apple. It was missing the gorgonzola cheese it advertised -- and the menu listed pine nuts not pecans.

                          We had the Margherita with Burrata and Chicken Sausage with Braised Swiss Chard. The crust was so thin, burnt and soggy on both pizza's. The crust was a little better on the Chicken Sausage (after heating in the oven) - but there were bones & cartilage in the sausage!!!

                          And for $37 we felt totally ripped off. My husband said he was still hungry after eating both pizza's and the tiny salad. When we order 2 pizza's at Mozza we have trouble finishing them.

                          Speaking of Mozza, I don't get the comparison, it does not even come close.

                          3 Replies
                          1. re: Obessed
                            l
                            lapizzamaven Oct 23, 2010 09:10 PM

                            Well, it definitely doesnt come close but honestly, i wouldnt expect any wood fired oven pie not to be nearly worthless by the time you get it home...needs to be eaten after it comes outta da oven! that said, i hated the arugala and chard on that pie...chicken sausage did little for me to...but i loved the crust...ok, really,really liked the crust...go figure.

                            1. re: lapizzamaven
                              o
                              Obessed Oct 24, 2010 08:20 AM

                              I've had both delivery and take-out from Mozza a bunch of times and it's still delicious. No soggy crust...and Mozza is a further drive from me.

                              The combos at Olio were a little strange; I didn't mind the swiss chard as much as you, but agree with the arugula.

                              1. re: Obessed
                                s
                                sloanedone Oct 28, 2010 03:46 AM

                                I think Mozza travels better. Antica, too. Had a couple pies there, one take out and it was already dying when I got it home.

                          2. s
                            sushigirlie Oct 22, 2010 07:43 PM

                            The bialy is wonderful. Easily the best bialy I've ever had. It doesn't feel like a completely functional restaurant yet, but the quality of the food is unusually high.

                            7 Replies
                            1. re: sushigirlie
                              b
                              bsquared2 Oct 22, 2010 08:48 PM

                              The layout of the restaurant was a little weird. If you are a party of 4 or more, forget it.

                              Thought the pizza w/ chicken sausage was pretty good. Salad was good as well, but a little small. I really feel like there weren't enough choices for all items (pizza, salad, drinks...). Hopefully they are adding more to the menu.

                              1. re: bsquared2
                                l
                                loblaw Dec 1, 2010 04:04 PM

                                Ive seen them push tables together for parties of 6-8. Still not the most ideal.. but it worked.

                              2. re: sushigirlie
                                goodhealthgourmet Oct 22, 2010 09:15 PM

                                @sushigirlie, have you ever had a fresh bialy from a bakery on the LES of NYC? i'm just trying to get a sense of your basis for comparison - "best i've ever had" is a big claim ;)

                                1. re: goodhealthgourmet
                                  ipsedixit Oct 22, 2010 09:31 PM

                                  Wonder if those bialys had salt. Pretty sure Olio uses salt in its pizzas.

                                  1. re: ipsedixit
                                    s
                                    sushigirlie Oct 22, 2010 09:36 PM

                                    It's OK to eat salt but you just have to sweat it out. I think what's wrong with Americans is they eat a lot of salt and fat and then don't exercise. If you get the salt out of your system it's not toxic right away. The same is true for saturated fat.

                                    1. re: sushigirlie
                                      goodhealthgourmet Oct 22, 2010 09:41 PM

                                      you replied before i could edit my post...my brain is fried, i meant the LES, not BK :) and i was thinking specifically of Kossar's bialys - i grew up on them, and to me, they're the ultimate.

                                      anyway, i have to live vicariously through all of you since i can't eat gluten anymore. in fact, the last time i intentionally "glutened" myself was a couple of years ago, to indulge in about one-third of a Kossar's bialy topped with nova from Zabar's! as delicious as it was, the following 3 days of physical misery negated the enjoyment.

                                      have an extra bialy for me next time!

                                  2. re: goodhealthgourmet
                                    s
                                    sushigirlie Oct 22, 2010 09:32 PM

                                    I've never been to Brooklyn, only to Manhattan. This bialy wasn't like the bialies I'm familiar with -- that is, dense and chewy. Rather, it was crisp on the outside and ethereal inside. It also had a pleasant hint of wood flavor. My hunch is that you'll think it's something different from what you're used to, but don't discount the possibility that it could be better!

                                2. s
                                  sloanedone Oct 22, 2010 05:23 PM

                                  I've been a couple times. Service is iffy to start but the pizza really is pretty good. Not up to Mozza or Antica yet in terms of crust, but the Margherita with Burrata really is fantastic.

                                  2 Replies
                                  1. re: sloanedone
                                    l
                                    lapizzamaven Oct 22, 2010 10:21 PM

                                    Hey sloanelance, the burrata margherita was good wasnt it? but those toppings choices...chard,butternut squash..cmon

                                    1. re: lapizzamaven
                                      s
                                      sushigirlie Oct 22, 2010 10:38 PM

                                      sounds good to me

                                      but if it helps olio stay in business, i hope they put hawaiian and pepperoni pizzas on the menu.

                                  2. l
                                    lapizzamaven Oct 20, 2010 10:53 AM

                                    Went down to Olio yesterday after reading about it hear and was very happily surprised....the best thing about the pizza is the crust...Finally, another place besides Antica and Mozza to enjoy an excellent,properly cooked crust...the "margherita plus" which features Disefano's burrata instead of fresh Mozz was unassailable...charred, bubbled thin crust and delicious ingredients...my only issue with Brad Kent's menu is that it is nearly devoid of meat..only a chicken sausage as a topping in addition to very fresh unusual veg toppings like butternut squash, chard, etc...he's a very friendly and extremely passionate chef/pizzaiolo and Olio is a very welcome addition to the LA pizza scene...Brad, please get some pork sauseeeege!

                                    6 Replies
                                    1. re: lapizzamaven
                                      b
                                      baloney Oct 20, 2010 11:30 AM

                                      I didn't really notice the lack of meat since I usually don't use much meat on my pizzas either. But it would be nice to have prosciutto as an option to put on the pizzas. Love how it gets crunchy in WFO's!

                                      1. re: baloney
                                        choctastic Oct 24, 2010 06:49 AM

                                        Ooh, lack of meat is a plus for me. I'm there. Thanks!

                                      2. re: lapizzamaven
                                        t
                                        tissue Jan 25, 2011 07:49 AM

                                        I went there last night and was impressed. My friends and I split the margherita plus (burrata), white pizza with brie, mushrooms, and caramelized onions, and sausage pizza. The sausage pizza was my least favorite. I'm just not a fan of chicken sausage. Brad mentioned that he's working on putting a clam pizza on the menu which makes me happy because I love clam pizza. I really enjoyed it, the crust holds up better than Mozza's (although I still love Mozza too), the middle part doesn't slump after you cut it. I read somewhere that Brad wanted to create a crust similar to a baguette and its lightness and he definitely achieved it. We ate at the counter so I'm not sure how it holds up in post transit. My favorite was the margherita plus (burrata)... the flavors were subtle and each bite was evenly coated with topping. I also recommend the fire roasted olives and brussel sprouts topped with almonds. What a great addition to the pizza scene in LA!

                                        1. re: tissue
                                          l
                                          lapizzamaven Jan 25, 2011 06:46 PM

                                          he was making italian sausage pies last time i was there and it was wonderful!

                                        2. re: lapizzamaven
                                          Mr Taster Apr 13, 2011 03:05 PM

                                          Was there last night and noticed Gioia burrata on the Margherita plus. And sadly, still no pork sausage anywhere on the menu (I ordered the chicken, and the flavor was too mild for my taste). But yes, great crust. However, I could have done without our humorless waiter with the greased-up pompadour.

                                          Mr Taster

                                          1. re: Mr Taster
                                            Tripeler Jan 24, 2012 07:58 PM

                                            Perhaps another reason to call it Olio?

                                        3. b
                                          baloney Oct 18, 2010 12:05 PM

                                          Yes, I went this past weekend for "brunch". I had the blueberry danish, onion bialy, lemon raspberry muffin, chanterelle/squash pizza, and margherita plus. All washed down with a cup of coffee(Intelligentsia) and I think homemade coke? My favorite was the danish, sugar rimmed pizza dough with delicious cream cheese and fresh blueberries. And I don't even like blueberries! The bialy also seemed like the same pizza dough in bialy form so it was decent, but not like bialy's I have had or like I make. Muffin was decent if forgettable.

                                          Now the pizzas: it's really hard to tell how I feel about it. It sort of reminds me of Mozza's dough, though less shatteringly crunchy. Also reminds me of Gjelina's in it's almost non-existent weight. While very good, it's not my favorite style. The chanterelle pizza was interesting but a little bland in that there wasn't enough to counter the sweetness from the squash. Also, the dough was a bit burnt(I saw he was trying to revive the fire whilst cooking this pizza and perhaps pushed it too close). The margherita was cooked much better, the burrata was great. Maybe because I was getting full at that point, but I don't really remember the sauce being anything special.

                                          One other thing I noticed, the chanterelle pizza which we ate there seemed bigger than the margherita that we asked for to-go. It kind of looked like all the pizza's to-go were pretty small since the box is small. Just something to keep in mind. The prices are a smidge high for the amount of food though it is obviously made with care(I am comparing with my experiences with SF and NY neapolitan style pizzas and the pizza's I make at home in my WFO). That said, I will most likely be back for the danish and when I need to scratch my pizza itch.

                                          -----
                                          Gjelina
                                          1429 Abbot Kinney Blvd., Venice, CA 90291, USA

                                          4 Replies
                                          1. re: baloney
                                            b
                                            bruinike Oct 18, 2010 03:15 PM

                                            The pizza danish sounds amazing. Is it the same crust as they use for the regular savory pizzas? How big is it? Too big for one person? Was it shaped like a pizza or danish?

                                            1. re: bruinike
                                              b
                                              baloney Oct 18, 2010 04:40 PM

                                              I've attached a picture, sorry it's a iPhone pic cos I forgot my camera. It's definitely smaller than a pizza though it did seem the same as their savory dough. Definitely not too big for one, I shared it and I wish I didn't have to!

                                               
                                              1. re: baloney
                                                b
                                                bruinike Oct 18, 2010 04:42 PM

                                                Oh it looks amazing! Thank you! Is that an order of two or part of a bigger round type danish and those are two slices? I am considering for a takeout breakfast I have to do which is why I ask.

                                                1. re: bruinike
                                                  b
                                                  baloney Oct 18, 2010 04:54 PM

                                                  Sorry for not being specific. It was one order, they just cut it in half. It really is very VERY light(the dough), I honestly could've eaten at least two orders of them if that was all I was eating for a regular breakfast!

                                          Show Hidden Posts