New Restaurant and Bar Radar

OLiO: The former home of Go Sushi in Greenwich Village has been transformed into this ebullient Neapolitan pizzeria and restaurant serving 18 pies plus a limited traditional Italian menu. Award winning Pizzaiolo Giulio Adriani comes direct from Naples, but could immediately blend in in Bushwick with his thick goatee, designer frames and trucker cap. Last night we met the man and sampled some of the delicious pies, which come out with crust that's softer, fluffier and less filling than your typical brick oven pizza. Adriani explains that because he uses a yeast that's aged for 30 years, the pizza has less calories, and is more digestible. Which means you can eat more!

OLiO may very well have the hottest pizza oven in town; Adriani heats his to 1,000 degrees, and keeps his pies in there for less time than other chefs, getting it in and out in about 30-45 seconds. (He tells us this is just his personal style.) Standouts include the Romana, a Margherita with capers and anchovies ($14), and the surprising tasty and refreshing Amalfitana, with mozzarella, arugula, parmesan, and lemon slices ($16)! We'll have to go back to strap on the Argento di Napoli, which won the America's Plate prize for World's Best Pizza: It's made with cream of broccoli, ricotta, medallions of smoked mozzarella, rapini, salsiccia, lardo di Colonnata, and edible silver. ($30)

There's a great selection of antipasti and salads, including the delicious Fiorentina with arugula, grilled zucchini, grilled eggplants, mozzarella, and grilled portobello ($11). Pastas include gnocci and ravioli, and the Secondi options include a Meatloaf stuffed with mozzarella and ham, baked in a carrot and Falanghina sauce ($19). The cocktail menu is the work of Employees Only's Dusan Zaric, and on a stinking hot night, you can't beat her Waterloo: 4 watermelon pieces, Plymouth gin, freshly squeezed lemon juice, simple syrup, and Campari. All cocktails are $11, and you can enjoy them along with the food menu until 4 a.m. on weekends and 2:30 a.m. on weeknights.

3 Greenwich Avenue; (212) 243-6546 (John Del Signore)