Olio e Più, located at 445 North Dearborn Street in River North, serves authentic Italian cuisine.
For this week’s edition of Sunday Brunch on the WGN Weekend Morning News, Olio e Più Chef Luca Corazzina — who says he’d normally still be sleeping early on a Sunday morning — got up and dropped in to show Sean Lewis how he makes his restaurant’s Italian-style eggs benedict.
And don’t ask him what the recipe is!
“I don’t like recipes,” Corazzina declared. “So I can do it for one person, for 1,000. Don’t ask me the recipe.
“… That’s how we roll!”
Olio e Più opened its Chicago location in December of last year and also has locations in New York and Washington, D.C.
Watch the attached video to view this week’s Sunday Brunch, and visit olioepiu.com for hours, menus, locations and more information.
