Last week after one hell of a soccer game at McCarren Park, I met a friend and hobbled down Beford Ave. to finally try out Fornino.
Last week they were celebrating their fifth anniversary by offering Margherita pies for $5- what a steal! Surprisingly the place wasn't too packed and we got a table immediately. Despite the tempting deal, I ordered a Margherita DOP like I do at any place that offers it. Fifteen odd minutes later...
What a gorgeous pie! Nick @ Pizza Rules! says it's one of his favorite Neapolitans, but admits that living around the corner from the place might have something to do with it. Regardless, it is indeed a great pizza. It was hard to snap some quality pictures with the low light, but you can tell they throw on some Parmesan or pecorino Romano after it comes out of the oven.
While the cornicione doesn't have hole structure anywhere near, say Keste, the crust is still perfectly charred and not too wet. I did have to eat the first couple bites of the first two slices with a fork before the cheese coagulated and I could pick up the slice and fold it (shh don't tell anyone).
As much as I'm trying to be a bit more discerning and critical of pizza joints lately, I can't find anything negative to comment on when it comes to Fornino. The buffalo mozz was really delicious and straddled the fine line of not becoming 'rubber-ized' and not becoming completely liquid (but you have to eat it as soon as it's served!). I did have to shift some basil to maximize my leaf-to-slice ratio, but now I'm just being picky.
While I only had the Margherita, I've heard their sopressata is incredible and it probably had a hand in influencing the menu of one of Fornino's biggest fans, Motorino's Mathieu Palombino.
I'll definitely be back.