Posted by: Jeffsayyes | January 29, 2010

Fornino Coming to Park Slope – and thoughts of the original

First, the breaking news:
Fornino is creating their 2nd location in Park Slope. This will also be called Fornino, but supposedly has a “new product.” More details on Brooklyn blogs to come….


Category: Pizza
Neighborhoods: Williamsburg – South Side, Williamsburg – North Side
187 Bedford Avenue
(between 6th St & 7th St)
Brooklyn, NY 11211
(718) 384-6004

Their menu is seperated into 3 generations of pizza. The first is of classic base toppings: tomatoes, mozzarella, olive oil with other Italian caveman ingredients like basil or oregano and parmesan to differentiate the styles, including the famed, 2009 obligatory DOC. The 2nd generation of menu features pizza in the premium pie vein of Lombardi’s and Grimaldi’s, adding daring toppings like clams, fennel sausage, eggplant and mushrooms. Then the 3rd becomes a flourish of items that could very well take on the term Sustainable and no one would bat an eye. Here, we are introduced to ingredients like asparagus, fingerling potatoes, pinenuts, bel paese (a cheese) and white truffle oil.

Differences in the 1st, 2nd 3rd generation seem to be complexities of the toppings, as the crusts courtesy the wood-burning oven are good, yes, but indistinguishable. Taking a closer look, you see a nice amount of char, with a spattering of bubbles blackened or browned giving your mouth a bit of a roller coaster ride. Those packets of flavor kept me eating more and more, wondering what the next mouthful would taste like.

Some pies are particularly fragrant. Even flagrant, shouting truffle oil, making me more eager to fold it into my mouth. Most of the menu is vegetarian friendly, possibly carnivorizingly abhorrent – although the Caprece with soppresetta is, despite it’s looks, not similar to pepperoni. This makes sense for the neighborhood and makes a choosing Fornino easy.

Away from the food and into the environs, the decor is one of my favorites. Simple, relaxed, wooden with music on the speakers selected by staff who aren’t trying to prove anything. The tables have plenty of room between each other and there is even an outdoor back room for overflow (when it gets warmer). The oven is in the main room and you can see a prep area on the way to the back. Everything is transparent and open and inviting. And while no pie in particular is calling me, I would not hesitate to come back.

Margherita classica: tomato, mozzarella, basil, parmesan, olive oil

Calabrese: tomato, mozzarella, sopressata piccante

Funghi Misti: mixed wild mushrooms, caciocavallo, mozzarella, white truffle oil

Gorgonzola: gorg, mozz, caramelized onion, rosemary

This trip courtesy of the Wandering Foodie project.


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