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It surprises me that Baci & Abracci has only gotten a mention in passing here. I like fornino a lot, but I think B&A makes the same style of pizza, only better. Brick oven, thinnish crust, savory sauce, and easy on it. I like the mozzarella that both fornino and b&a use on their pies. I pretty much exclusively order the anchovy pizza at both places, though, so I can't say that my comparison covers a range of different pizzas. (i also think B&A is a more pleasant place to eat, for what it's worth.)
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FoodFetish
Jul 25, 2007 05:49 PM
We had a late lunch at Fornino last Saturday. I think they have a good concept, the right approach to thin crust pizza, a creative, innovative menu. They just are not very good in executing.
Despite the fact that it was not busy at all while we were there, it was difficult to get the attention of our wait person (still she was friendly). My pizza was seriously burned/blackend (and I'm not sensitive here). The part that was not burned however was excellent. My wife's pizza was not burned but the topping she was ordering it for was missing, asparagus. After we eventually got their attention they were friendly and tried hard to make it up to us.
This could be an outstanding innovative pizza place. Just focus on details and execution. More details on our experience in my blog.
http://westfieldblog.blogspot.com/200... -
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re: YoungHood
Just had to register to say that I ate at Brick Oven Gallery last night and I was amazed that they even managed to screw up pizza - it literally reminded me of saltine and Ragu in flavor.
When I was reading up and down reviews here, I figured maybe some Chowhounders were too picky and that I wouldn't mind it, but it really was one of the worst dining experiences I've had in a while as far as food goes - and a real disappointment since the location and atmosphere are good. The service was nice and it was great sitting outdoors, but the food was really, really bad.
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Brian S
Nov 21, 2006 09:06 PM
Not the best by any means, but the best in a certain category that sounds dumber than dumb until one day you need it... best place to get a slice at 3 AM after a night of clubbing when you want something within a few feet of the Bedford L train:
Anna-Maria 179 Bedford Avenue (718) 599-4550 Wait till a pie comes out of the oven, then ask for a slice of that.
(Note about Driggs Pizza. I never had pizza there but years ago they used to dish up some great Italian chow there. The owner used to make a truly authentic carbonara, no cream, the eggs cooked by the heat of the pasta after the flame is turned off.)
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I think Carmine's Pizza is the best. Although Fornino and Sal's are both very good. Fornino is less tied to traditional styles and ingredients... They make excellent pizza. Sal's is only a block away from where I live which I think makes the pizza taste better... Carmine's makes the most consistently excellent pie.
The first time I went to Carmine's I ordered a slice before I noticed the place was awash in Yankees paraphernalia. I am not a Yankees fan and if I noticed that earlier, I might have walked across the street to Tony's. I am glad I didn't. I ordered a plain slice and I got a delicious piece of pizza. The crust was crisp and not too chewy. The sauce had wasn't too sweet and the cheese had a touch of oil on it. Anyway. It is a pretty good slice. And it has been good on my many repeat visits.
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squid kun
Oct 2, 2006 03:24 AM
Any thoughts on Baci and Abbracci? Heard some promising reports after it opened, but not much about the pizza.
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Brick Oven Gallery on Havemeyer between N 7th and N 8th. The fresh pastas and to-die-for thin crust pizzas cooked in a 112 year-old brick oven aren't fancy, but always just about perfect. The place is classic Brooklyn with a friendly staff and a garden out back.
The Tartufo Bianco pie (goat cheese, mushrooms and truffle oil) along with the enormous fresh arugula salad is one of my all-time favorite meals.
Fornino is good, but Brick Oven is hands down the best in the neighborhood.
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Chas
Sep 23, 2006 02:36 PM
I MUST get to Fornino and try the Clam Pizza. I've heard it is good. For regular slice places in B'Burg, Carmines I'd say is about the best. Sal's used to be be good years ago but while Carmine's was closed for vacation recently I was forced to go to Sal's. The crust was like biscuit dough!!!!!!! Crumbly not chewy. And that has nothing to do with getting it fresh out of the oven. Just bad dough. I mean Carmine's crust is really nothing THAT special but its real pizza dough.
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benghoil
Sep 22, 2006 12:32 AM
I like a lot about Fornino's pizzas, but I've never had one that was just right. That's probably because I get them delivery and they've lost their edge in transit, or because I get them to stay and the restaurant is playing horrendous music and I can't concentrate on the food.
When I want a slice, it's always from Driggs. The grandpa slice is addictive.
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Brian S
Sep 17, 2006 06:11 PM
Michael Ayoub's designer, coal-oven pies at Fornino, next to the Bedford L stop, are my favorite.
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re: Brian S
i'll second fornino:
http://www.usmenuguide.com/fornino.html
not in wmsburg, but Grimaldi's is the best i've had in NY. its in Dumbo right at the base of the brooklyn bridge.
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re: Brian S
Fornino is great. Driggs pizza is a quandry of things. I am not sure I would put it in my top 20 in NYC, let alone Billyburg. Sal's on Lorimer when its good, its world's better than Driggs. But you have to get it at certain times, that is to say, when they are just pulling out fresh crisp pies: 1130-1230, and 530-7. Its worth it. The sauce they make is amazing. The Grandma's slices go fastest, and I rec. them as well as the plain standard slice. Great pasta specials too!
And I am sorry to report, fugeddabout' Grimaldi's! It has become such a place that rides on the coattails of its reputation from LIGHT YEARS ago. Can't live up anymore, it has gone down the tubes.
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Neuromancer
Sep 17, 2006 01:17 AM
I haven't tried more than 3 or 4 pizza places in Brooklyn, but in Williamsburg I prefer S. Cono on Graham Ave. I don't think they have a website, and they're closed now but supposed to re-open this month across the street from their former location.
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re: Neuromancer
Neuromancer
Aug 8, 2007 02:03 PM
S. Cono has now "reopened" at their location across the street, but the name has been changed to Catch22, the menu is heavy on empanadas, and there are no more slices. They do still serve pizza, but I wonder if the management has changed. I thought it would be the same place (with the same pizza) in a new location, but it seems very different. Next time I need a whole pie, I'll try it out, but has anyone else eaten there since it opened?
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