Sun-Thu, noon-11pm; Fri-Sat, noon-midnight
L at Bedford Ave.
American Express, Discover, MasterCard, Visa
Broadway to N. 12th St., Union Ave. to Kent Ave.
Just off the L train, Michael Ayoub’s popular pizza spot offers dozens of classic and fanciful pies divided into three categories: Naples, First Generation; Italy, the Second Generation; and Fornino, the Third Generation. All pies are cooked in a wood-burning oven—check out all the logs in the main dining room—and the crusts come out crunchy on the outside with doughy insides. Simple pies like the Margherita are topped with fresh mozzarella and basil, a satisfying option for any pizza snob. More adventurous toppings like anchovy, chicken sausage, and artichoke hearts pop up on the menu. From the wood oven, traditional appetizers are served in skillets as dainty pizza precursors. Portobello mushrooms, cherry tomatoes, and goat cheese is glazed in sweet balsamic, and roasted clams are served with fennel sausage and garlic, rich and doused in lemon. Ayoub’s penchant for blown glass is illustrated above the open-air kitchen toward the back of the restaurant. An exposed-brick dining room is accented by huge, wall-size abstract paintings and a wardrobe filled of flatware. Pitchers of red and white sangria and a comprehensive wine list complement Fornino’s established Mediterranean flavors.Note
Reservations are only accepted for parties of six or more.Recommended Dishes
Portobello mushrooms with cherry tomatoes and goat cheese, $9; Margherita Classica, $10/$17; Lombardi, $14/$22