4 Bruceville Rd, High Falls
845.687.3464; ollies.pizza
Housed in a restored, 150-year-old, black-timber-frame barn, Ollie’s Pizza slings crispy, wood-fired pies in High Falls. CIA-trained chef and partner Frank Pinello of Williamsburg’s acclaimed Best Pizza consulted on the menu, which includes 14-inch New York-meets-Neapolitan and square Grandma pies. Made with flour grown and milled in the Hudson Valley, the pizzas feature organic, high-quality ingredients that are sourced from local farms and producers or imported from Italy.
There are just three signature pies: a classic Margherita, an anchovy-laden tomato pie, and a three-cheese white pie with jammy caramelized onions and toasted sesame seeds. Customize your order with add-on toppings, including classic sausage and pepperoni, as well as Calabrian chili, pickled jalapeños, pesto, shallots, vegan cheese, and more.
A short selection of “Not a Pizza” items includes a seasonal salad, a wood-fired vegetable of the day, and ice cream sandwiches from family-run Boice Bros. Dairy in Kingston. (There’s also coffee and baked goods served daily from 7:30 a.m. to 2 p.m.)
The all-natural wine list features only organically or biodynamically produced bottles, while beer and cider mixes local craft selections, like Sloop Juice Bomb and Graft Farm Flor Cider, with affordable $4 Narragansett tall boys.
Pizzeria open Thurs–Sun, 11 a.m.–8 p.m.
