Ulivo

The story

Ulivo NYC: Italian Trattoria & Pasta Lab in New York City – Michelin Recommended

Trattoria, Pastificio, Cocktail Bar

On West 28th Street in Manhattan, Ulivo operates as a trattoria and cocktail bar with a clear, ingredient-driven philosophy. Founders Fabio Camardi and chef Emanuel Concas opened the restaurant in 2016 after the success of their first venture, Mercato Trattoria, with a focused ambition: to source the finest Italian olive oils and build every dish around them.

The name itself is a nod to the olive tree, and the kitchen treats olive oil as the essential building block of Italian cuisine. Camardi and Concas work with a network of importers to regularly sample extra virgin oils from Apulia, Sicily, and Tuscany, alongside carefully selected Apulian fresh cheeses and Sardinian aged varieties. This commitment to sourcing extends to the restaurant’s own pasta production. Imported Italian pasta machines and bronze dies allow the team to extrude a wide range of fresh shapes daily, from pici and paccheri to mafaldine and perciatelli.

The Menu and the Kitchen

The menu at this Italian restaurant in New York City is a reflection of that dedication. Antipasti include veal meatballs braised in tomato sauce and a baby octopus dish with fava beans and spicy ‘nduja purée. The pasta section is extensive, with house-made options like pici alla bottarga, paccheri alla puttanesca topped with fresh burrata, and a carbonara made with guanciale, egg yolk, and a blend of Parmigiano Reggiano and Pecorino Romano. For heartier fare, there is a 17-ounce grass-fed ribeye steak and a braised lamb shank with celery root purée. The cocktail list includes an Olive Oil Martini and a Nut-groni, alongside a well-curated wine list by the glass and bottle.

Recognition and Atmosphere

Ulivo’s approach has earned it a Michelin Recommended distinction, a recognition that speaks to the consistency and quality of the experience. The restaurant describes itself as a culinary breeding ground where ingredients, savors, and aromas are researched and perfected before reaching the guest. The space is designed for both lunch and dinner, with private party options available, and the team emphasizes constant interaction with customers, using feedback to refine their service and hospitality. It is a place where the Italian tradition of the trattoria meets the precision of a pastificio, all anchored by the simple, non-negotiable presence of excellent olive oil.