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Aug 21, 2006 06:43 PM


Has anyone been? Is it worth a trip? Never read anything much about the place on these boards. Thanks in advance.

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  1. It's owned by Michael Ayoub, the original at Cucina in Park Slope (now defunct), and he grows a lot of the toppings in the back of the place. He also supposedly imports the main ingredients and hired a pizza maker who knows his stuff. All that being said, I went about a year ago and it was a little bit better than "good", but not a destination place. The menu was very limited and I cant say the taste was better than a lot of places these days. But that was over a year ago so I'm not sure.

    1. Its good, but not that good. Just bring lots of cash. Most individual pizzas run about $18-20 dollars.

      1. It's decent--some interesting pies. They are sometimes guilty of going too far and piling too much stuff on. When they first opened they offered free wine with dinner--wish they still had that deal! If you're in that neighborhood and want pizza it's probably your best option (as the place next to the deli is always full of loud, drunk people).

        1 Reply
        1. re: erikka

          We went there about a year ago, after seeing a dance performance in the neighborhood. I don't remember exactly what we had, but I remember the salads and the pizza were both damn good. I wouldn't travel to Williamsburg just to go to Fornino, but if you are in the neighborhood, it's a decent option.

        2. Michael is also of the former steakhouse where Moutarde now reseides. As a former Sloper, I always thought he did well by his customers. Genereally high quality product, decent service. But nothing to drive in from Canarsie for. Fornino is expensive. But you are paying both for the ingredients which have always been top shelf, and for the kid making the pies, who I feel does a pretty darn good job. For us, it is a welcome addition to a neighborhood full of hipster-dufuses who detest both good food and the cost you pay for it. Pizza is generally cooked right (read: not burned, but crisp and thin), and again, generally is complimented with an appropriate amount of condimento. We had the anti-pasta as well several times, and have always been pleased with the freshness and tastes on the plate on that end. Forget the wines, there is really not anything there that is worth what they are charging.
          Most of it that we have tried has been so acidic and out of balance with the fruit and alchohol that bitterness is all that is left.

          1. Fornino is good, but a better option is the Brick Oven Pizza Gallery on Havemyer off N 8th. Less expensive, and the pizza is some of my favorite in the city.

            1 Reply
            1. re: millerd

              Second Brick Oven! We've been there around 5-6 times and the pizza has been consistent every time.

              One thing I've noticed in recent years is that a lot of pizza restaurants seem to be having a problem with a soggy center. Fornino and Lombardi's are both guilty of this. Not that the pizza isn't good, it's just soggy in the center.

              I've never found this to be the case at Brick Oven Gallery or Nick's in Forest Hills. I'm not sure what they're doing but I hope they keep doing it.