This is what you think of when you want true Italian food in a city that is off of the beaten path…read more Situated in the old part of town this family owned and operated place makes all the food fresh on site and to order. The highlight of the primo was the polenta with balsamic onions, AmAzinG!!! Of course the pasta is amazing its Italy it has to be that way, even the house wine is amazing and its practically cheaper than drinking water.

This was one of the most unique, impressive, and unbelievably experiences. From the moment you sit…read moredown you feel like you're in your own universe. There is a limited seat of no more than 10 tables. One of the plates was a broccoli leaf, a BROCCOLi leaf! It was the most delicious things i've ever experienced. The attention to detail for every plate was beautiful and stunning. The photos don't do it justice but it's truly a one of a kind experience. The sommelier had spot on recommendations when we asked about taste, body and price. Speaking of attention to detail, I didn't even realize I dropped my napkin and before I could even notice they had a fresh one on my lap. They take care of each and every person with grace. Niko Romito even came out a few times to check on the guest and see how the food was tasting. I can't wait to come back and visit again!!

Chef Niko Romito is definitely a genius. To take the tenants of the simplicity of Italian Cuisine…read moreand then distill and refine it as many of the great chefs do. The food is not luxurious in aesthetic with comparison to say La Pergola, Dap Pescatore or Enoteca Pinchiorri, some of the other vaunted Italian restaurants. However it is every bit as tasty and brilliant. Coaxing flavors and making things look simple and effortless maybe the hardest thing of all. But the spartan refinement is backed by a whole lot of delicious. Onion reduction, Parmesan cheese, Toasted Saffron Capellini Pasta and Tomato (so crazy simple and tasty) Pork Belly and Celeriac Lentils, Hazelnut and Garlic (maybe the most incredibly tasty of all) Licorice Granita, White Vinegar, White Chocolate, Balsamic Abruzzo is not a region I know a lot about but I recently met someone who spends many of their summers in the region of Castel di Sangro so I am definitely charged to explore more of the regions and see the traditional side of what chef Romito's progression comes from.

You might have noticed that I've taken a break from writing Yelp reviews. Yelp's chosen method of…read moremonetizing their platform requires me, out of principle, to step back from voluntary contributions. Having said that, I just had one of "those" restaurant experiences in Central Italy, and to not share it with others would be criminal. The Ristorante Olmicello offers clean modern Italian dishes in a renovated 900 year old building atop a hill a three hour drive from Rome. Its a quick visit from Campobasso and still worth it from points on the shore near Termoli. Most of the streets in Oratino are too narrow for cars - even the Fiat 126 - and the town's entire population can go uptown in New York City on the same subway train. Our party of nine asked for "family sizes" and ate the same courses. A fast wait staff filled the table with red wine, water, and sparkling water in caraffes. And an olive tapenade came in several ramekins along with thick-cut, crusty-toasted, peasant bread. Nothing from a jar or a can. The olives were fresh and the oil was young. The depth of flavor without spices warned us of a culinary adventure. Tintilia is the wine you'd expect in this region, (and it has yet to seriously invade American shores) but Olmicello served a cabernet/merlot blend from San Martino producer Cantine Catabbo. Earthy, ruby jeweled, mouth filling flavor with a small exclamation point of a nose: $95 on any steakhouse wine list. I asked to photograph the bottle but it was green glass with no label. Before you could say "dunque", everybody got a big square appetizer plate with fried mozzarella beads in marinara in the center. Clockwise from the top: a roasted cubanelle, fried zucchini, grilled pimentos, baked eggplant, a rasher of prosciutto, fried provelone, and deep-fried squash. Boom. Everything made before 7:00 pm. We were still marvelling at the artistry of the opening salvo when a triangle of raviolis smothered by crushed cherry tomatos - obviously picked while we ate the appetizer. The ravioli was hand-made, al dente, with that hint of doughey-ness that gave it a satisfying bite; mozzarella and riccota made the filling. Surprisingly, no third course: no one could eat any more. Desert came: perfect cheesecake with strawberries and a light coat of heavy cream; chocolate mousse cake marbled by perfectly unsweet Bavarian cream; and lemon and coconut gelato served in frozen lemon skin and coconut shell, respectively. A shot of strega for non-drivers got the blood boiling. Olmicello has been around 14 years and displays its awards out front: The Ristoranti d'Italia award every year since 2013, per Gambero Rosso, and the AIC award every year since 2015. The latter award goes to gluten free restaurants. Nice wifi inside too. I gave my iPhone to my 5-year old to keep him quiet

Funny very few reviews. It's because the clientele are super serious about food in Molise. Amazing…read moreas always. After Ferragosto, special menu featuring many types of bacala.

Great service for our big party, excellent seafood. The seafood pasta was extremely good…read more Conveniently located with bar next door. Service was also very good and accommodated us foreigners well.