Pizza goes upscale at Fornino in Park Slope. Chef Michael Ayoub has created a beautiful space to accompany his wonderful pies. There's a neighborhood bar up front that opens onto the street, while the main dining room boasts exposed brick, tall tin ceilings and tables topped with news clippings.
But the real news is the pizza. The crust, made from white and wheat flour, is thin and crunchy. Most of the pies run from $9 to $16 dollars and feature an assortment of yummy combinations. There's the Siciliana ($13) with tomatoes, anchovies and eggplant; the Mushroom & Cacciatorini Tartuffini maded with truffled sausage and the Tartuffo ($35) with black truffles, buffalo mozzarella and ricotta.
We sampled two of them; the Margherita Classica ($12) with a light tomato sauce, lots of gooey mozzarella and fresh basil, and the Funghi Misti ($16) loaded with wild mushrooms and drizzled with white truffle oil. It's quite decadent for a pizza. And while the pies are meant for one, they could easily serve two when cut up into six slices.
Fornino is also cooking up more than just pies. You'll find a full list of antipasti, salads and pasta dishes. House specialties include a skirt steak with bitter greens, tomatoes and olives ($19), Amish chicken with gnocchetti and mushrooms ($18), and brook trout with braised fennel ($18).
Brooklynites are true pizza connoisseurs with choices like Di Fara's, Motorino and Totonno's, and Fornino fits right in.