Entries tagged with 'Fornino'
Posted by Erin Zimmer, December 17, 2008 at 5:30 PM
Last night, Serious Eaters booked it to Williamsburg to celebrate the holidays at The Gutter. While the alley doesn't serve hot dogs, chicken fingers, or other standard bowling fare—though I did spot beef jerky—they luckily have a BYOF policy. What would our "Food" be?
Delivery pizza from Fornino. We weren't the only ones with this idea, either. Fornino is just a half-mile away, so they'll bring it right to the alley. Our four pies included: sausage, artichoke and tomato, mushrooms with truffle oil, and a basic Margherita. Sausage was first to go, and by far the crowd favorite. Truffles inspired a small female following. Artichoke was the clear loser. Ed was a big fan of the Fornino crust: "the light crust that was crispy on the outside and tender on the inside. Plus, the crust had great hole structure—it was cooked all the way through."
Maybe that's what inspired him to bowl three strikes?! When they turned off the lanes an hour and a half later, Ed was begging to stay longer. "I was just getting started!" He also claims to have 1960s-era trophies at home. After the jump, get a glimpse of him in action.
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Posted by Adam Kuban, October 6, 2008 at 5:45 PM
Photograph from "Boppadopoulos" on Flickr
New York magazine gives a rundown on where to get clam pizza in New York City:
- Franny's: 295 Flatbush Avenue, Brooklyn NY 11217 (b/n Prospect and St. Marks; map); 718-230-0221; frannysbrooklyn.com
- Bussaco: 833 Union Street, Brooklyn NY 11217 (near Seventh Avenue; map); 718-857-8828
- Lombardi's: 32 Spring Street, New York NY 10012 (near Mott Street; map); 212-941-7994; firstpizza.com
- Otto: 1 Fifth Avenue, New York NY 10003 (corner of 8th Street; map); 212-995-9559; ottopizzeria.com
- Fornino: 187 Bedford Avenue, Brooklyn NY 11211 (at North 7th Street; map); 718-384-6004
- South Brooklyn Pizza: 451 Court Street, Brooklyn NY 11231 (near 4th Place; map); 718-852-6018
I can't vouch for all of these. I like Lombardi's clam pie and Franny's (uh-may-zing). I'm not big on Otto's or Fornino's because they do that annoying still-in-the-shell-while-topping-your-pie thing. (That's Otto's pie above.) Based on what I've had at South Brooklyn, I'd skip the clam pie—when I've had it, their regular pie has had a tough, too-crunchy crust.
Posted by Adam Kuban, April 8, 2008 at 1:45 PM
Photographs courtesy of Chewhound
So last night's Gothamist-Slice Pizza Party at Fornino was pretty damn awesome if I do say so myself. It was nice to see some familiar friends, great to finally put some faces to email addresses and screen names, and a pleasure to meet altogether-new pizza freaks. (If you attended and didn't figure it out, I was the guy checking names against the list as you came in. If I didn't get to chat with you, sorry; next time!)
We had about 120 total people this year, and Michael Ayoub and his Fornino crew made and served several different kinds of pizza, from a basic Margherita to pizzas as wild as pesto-and-shrimp pies to the over-the-top blockbuster Tartufo pie, a pizza topped with shaved black truffles. I'm afraid that by the time it came out, I was only able to consume two small slices of this pièce de résistance.
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Posted by Adam Kuban, March 24, 2008 at 4:15 PM
Some of the many pizzas eaten at the Gothamist-Slice Pizza Party in 2006. Photograph by Tien Mao
Almost exactly two years ago, Gothamist and Slice had a pizza party at Fornino in Williamsburg. It's been a long time, but we're happy to announce that we're having another pizza party at Fornino on April 7.
When: Monday, April 7, 2008; 7 p.m. to 10 p.m. (or longer)
Where: 187 Bedford Avenue, Brooklyn (Williamsburg; Bedford stop on L; map)
What: All-you-can-eat pizza, unlimited drinks (beer, wine, soda)
How Much: $32 (click button below to pay)
EVENT IS SOLD OUT! IF YOU DIDN'T GET IN ON IT, MAYBE NEXT YEAR!?!
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From The Gowanus Lounge: "I've heard that Fornino on Bedford Ave (187 Bedford) has been called "the best pizza in New York." I'm not one to create hierarchies, especially when it comes to pizza, but I went to Acqua Santa (556 Driggs) only a block away on Driggs and N 7th Street, on Thursday night, and the pie I got there was definitely superior to anything I've had at Fornino."
Posted by Adam Kuban, March 15, 2007 at 4:39 PM
The previous post reminds me that I was negligent in blogging this item about Cronkite and Fornino owner Michael Ayoub from the March 3 issue of the Brooklyn Paper:
Sitting at a table in his award-winning Williamsburg restaurant, Fornino, Ayoub was rightfully proud to be discussing his growing pizza empire. To call Fornino, or its newborn Manhattan sibling Cronkite, a “pizzeria” is a mighty understatement. What he offers—gourmet pies with homegrown and high-end ingredients, including homemade mozzarella and three types of specialty flour—is about as far from a plain old slice as you can get.
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Posted by Adam Kuban, October 27, 2006 at 3:46 PM
Michael Ayoub (left), the pizzaiolo behind Williamsburg's Fornino, will be opening a Manhattan location on November 6.
To be called Cronkite Pizzeria & Wine Bar, it will be located at 133 Norfolk Street on the Lower East Side [map].
"The neon sign is on its way as we speak," Mr. Ayoub said by phone from the new pizzeria.
Unlike Fornino, which uses a custom-built gas-assisted wood oven, Cronkite's pizza cooker will be a custom-made gas-fired brick-lined oven from Marsal & Sons. "I wanted to do a wood oven here, but the DEP didn't want to hear any of it," Mr. Ayoub said. "I can get the temperature with gas—700 degrees on the deck—and I'll still use DOC tomatoes, make my own mozzarella, use all the same artisanal ingredients as Fornino. The difference is going to be negligible."
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Posted by Adam Kuban, March 21, 2006 at 12:21 AM
2:30 a.m. I'm a little tipsy and a bit tired as I write this. Please forgive the lack of logical structure and/or spelling mistakes that are sure to follow. —Ed.
Photo by Youngna, from her Flickr photostream
The inaugural Gothamist-Slice Pizza Party was great! Thanks to everyone who turned out. Thanks to Tien, Jen, and Jake over at Gothamist for helping organize the event. And biggest thanks of all to Michael Ayoub and his staff at Fornino, who pumped out tons of pizza for us all. By Mr. Ayoub's estimates, the crowd of about 110 people ate slightly more than 200 12-inch pies. Two. Hundred.
Mr. Ayoub and his staff whipped up and served up 16 different pizzas, dispatching at least ten of each at a time. The two most popular of the evening (the truffle pie and the classic Margherita) went out in batches of 20. If you simply could not keep track of what you were eating, here's a menu with checkmarks indicating what was served (with a note that graphically indicates my favorite pie of the night):
One guest had a good idea and used the menu as a sort of checklist to track which slices he ate. This illustrates one unique thing about this party: It allowed everyone to sample a huge variety of pies in one evening—many more than you'd ever be able to sample with even a large group of dining companions.
It all started with fire. (Hasn't that been the case for millennia?)
Pizzas were put into the wood-fired oven. Pizzas were skillfully manipulated with a pizza peel in that wood-fired oven to compensate for hot spots.
Pizzas were pulled out of that wood-fired oven, pizzas were sliced, pizzas were placed on plates and ferried about the joint by some amazingly patient and agile servers. Did you ever see that Simpsons where Homer goes to hell and gets sent to the Ironic Punishments Division, where he is then strapped to a chair and forced to eat doughnut after doughnut? That's kinda like Monday's party, except pizza. And, like Homer in that episode, we handily devoured whatever the staff sent our way.
All the pies were great, but the superstar hit of the night was the Tartufo, the pizza with black winter truffles on it. (That's right, dude, truffles.) As Mark Horowitz, a contributor to this site, said: "Truffle pizza....a unique experience. Chef Michael told me these truffles just arrived two days ago from Italy. I would guess the bowl of truffles on the prep table must have contained several hundred dollars worth of truffles. All I can say is thanks, Michael, for letting party-goers have an opportunity to taste this wonderful invention." [The bowl contained $600 of truffles, according to Tien over on Gothamist. —Ed.]
What was also wonderful was meeting so many people I had only known through comments or e-mails, such as Mr. Horowitz above. And if you have never commented or written Slice an e-mail, no biggie; I enjoyed meeting you no less! In fact, looking back, I wish I had met more people, but I mostly stayed up front, taking photos and such. Next time, I'm going to have to mingle more.
Here are some people I met. (From left: Sound Bites; Eat, Drink, One Woman; and K.B., who made me promise not to link her blog, since there's nothing there yet.)
I was worried that things wouldn't go so well or that people would get upset and complain that they didn't get their money's worth, but Fornino did a great job of pumping out pizza after pizza, and the special mozzarella-making demonstration seemed to wow the crowd to no end.
Here, Mr. Ayoub melts the curds, which he will then stretch into mozzarella.
Matty took some video that I'll be posting here when I get the link from him.
Everyone seemed to really love the mozzarella-making demo. People standing close in were lucky enough to get some fresh mozzarella right as it was ready...
Some of the fresh mozzarella was wrapped in prosciutto (right).
At the end of the evening, Mr. Ayoub and his staff unleashed spumoni on us. It was a nice and unexpected touch.
OK. I'm really tired. I'm going to bed. I'll post some more pix and thoughts on Tuesday, which, I guess, is actually today. So, er, later today. Yeah.
If you have any pix or you blogged this on your site, leave a note in the comments or e-mail me with your link. If you Flickred any pix, would you be so kind as to tag them "Gothamist-Slice Pizza Party"?
PIZZA PARTY LINKS
What a Pizza Party! [Gothamist]
Gothamist and SliceNY Pizza Party 2006 [Raspberry Heaven]
Any Way You Slice It [Sound Bites]
Gothamist-Slice Pizza Party [TienMao.com]
Gothamist-Slice Pizza Party [VJArmy.com]
Lots of Delicious [Youngna.com]
Don't Call It a Comeback [Youthlarge's Bibimbop]
Gothamist-Slice Pizza Party [Flickr]
MORE PHOTOS
More pix TK
Posted by Adam Kuban, March 20, 2006 at 12:32 PM
Greetings and Happy First Day of Spring to you all! (Even though Old Man Winter seems to have reconsidered his DNR order.)
Take a look at the photo at right. That should give you some warm-weather hope. It's the on-premises greenhouse at Fornino, where the Gothamist-Slice/Slice-Gothamist Pizza Party is taking place tonight at 7 p.m.
So, yeah: Those of you who bought tix, don't miss it! Those of you who didn't, well, maybe next year.
PIZZA PARTY 2006
When: Tonight! 7 p.m. (03/20)
Where: Fornino, 187 Bedford Ave., Williamsburg
Getting There: L Train to Bedford Ave. Station
Getting In: Your name will be on a list at the door. If you have guests and they're coming separately, have them give the name the tickets were bought under
See you there and, as always,
hasta la pizza!
Posted by Adam Kuban, March 13, 2006 at 11:06 AM
Just a reminder to anyone who reserved tickets for the Gothamist-Slice Pizza Party at Fornino: Please complete your payment by 10 p.m. tonight or we will send hired goons to break your legs. OK. Not really. But you'll lose your reservation if you don't.
Anyone interested in getting on the standby list should e-mail pizzaparty [at] sliceny [dot] com. We anticipate spots opening up, as a lot of folks who reserved haven't paid yet. Just e-mail us with your name and number of desired tickets (limit 4 per person). We'll let you know tomorrow morning whether there's room or not.
Refresher: The Gothamist-Slice Pizza Party will take place at 7 p.m., Monday, March 20, at Fornino in Wlliamsburg. $26.06 covers all-you-can-eat pizza and wine or beer for the evening. Chef/owner Michael Ayoub and his pizzamakers will run up and down the pizza menu there, which includes traditional Neapolitan pies as well as Fornino's interpretation of the art form. A mozzarella-making demo will take place. It is an evening not to be missed by pizza lovers and pizza-curious alike.
Posted by Adam Kuban, March 6, 2006 at 11:59 AM
UPDATE: ALL TICKETS SPOKEN FOR. But, people being people, we expect a certain number of cancelations. So feel free to e-mail to get on the standby list (there are only a few names on standby so far). Cancelations will be filled with standby names on a first-come, first-served basis, depending on number of open slots. E-mail pizzaparty [at] sliceny [dot] com.
I hope you're hungry, 'cause get a load'a this: Slice and Gothamist have put together a pizza party
at Fornino in Williamsburg. Tickets will be $26.06 each and include all-you-can-eat pizza as well as beer or wine. We only have 100 total, so reserve them fast if you want to go. UPDATE: ALL TICKETS SPOKEN FOR. But, people being people, we expect a certain number of cancelations. So feel free to e-mail to get on the standby list (there are only a few names on standby so far). Cancelations will be filled with standby names on a first-come, first-served basis, depending on number of open slots. E-mail pizzaparty [at] sliceny [dot] com.
Fornino makes some mighty fine pies using some great ingredients, including fresh mozzarella made in house and tomatoes and herbs grown in an on-site greenhouse. Chef-owner Michael Ayoub will be on hand giving a mozzarella-making demonstration, discussing the various ingredients in his pizza, and answering any other questions you might have. And, of course, the editors of Slice and Gothamist will be there, too, to shoot the breeze on New York pizza and New York events.
GOTHAMIST-SLICE PIZZA PARTY
When: 7 p.m., Monday, March 20
Where: Fornino, 187 Bedford Ave., Williamsburg, Brooklyn
Getting There: L train to Bedford Ave. Fornino is mere steps from the subway stairs
Included: All-you-can-eat pizza and beer or wine
Cost: $26.06 each
Getting Tickets: E-mail pizzaparty[at]sliceny[dot]com for reservations. Be sure to include your name, e-mail address, and desired number of tickets (limit 4 per person). Tickets will be reserved on a first-come, first-served basis. Any ticket requests in excess of 100 will be placed on a waiting list. Once we receive your reservation, we'll e-mail you a PayPal link where you can complete your ticket transaction and secure your spot. Ticket payments must be made by 6 p.m., Friday, March 17 Monday, March 13, or your reservation will be forfeit. UPDATE: ALL TICKETS SPOKEN FOR. But, people being people, we expect a certain number of cancelations. So feel free to e-mail to get on the standby list (there are only a few names on standby so far). Cancelations will be filled with standby names on a first-come, first-served basis, depending on number of open slots. E-mail pizzaparty [at] sliceny [dot] com.
All Fornino entries [from the Slice Archives]
Posted by Adam Kuban, January 10, 2006 at 11:00 PM
Last Saturday night, friend of Slice Lia held a Mario Kart DS party. I bought a Nintendo a short time ago and was eager to try my kart skillz against some humans rather than the race bots I had been practicing against. Since Lia lives just blocks away from Slice favorite Fornino, we figured we'd order some of that pizzeria's fab pies. 'Cause, you know, that's how we roll.
We ordered a Margherita Classica (tomato, mozzarella, basil, Parmesan, olive oil; $15), a Trevisana (tomato, mozz, pancetta, radicchio, goat cheese, and roasted tomatoes; $19), and a Monzese (tomato, fennel sausage, mozz, and Parm; $19). They were certainly delicious but, as expected, suffered a bit due to time spent in the pizza boxes. Still, it was a luxury being able to order up such 1st place pies while racing for the prize, and, as much as I like living in Park Slope, I was jealous of those crazy Williamsburgers.
The meal was an apt choice for the event, as geeks and pizza seem to go hand in hand. Example: Google's pizza program, which buys pizza for university computer science nerds during crunch times. And the fact that pizza is essentially flat is reminiscent of the passage in Douglas Coupland's Microserfs
, in which a couple fictional Microsoft employees go out and buy flat foods to slip under the office door of a coworker who has locked himself in for late-night coding marathon.
By the time the party ended, I had consistently finished in last place among the human racers Chris, Scott, and Stephanie, but I'm looking forward to Lia's next Mario Kart party—and some more Fornino. It's about the only thing that can get me to pause this evily addictive little game.
Mario Kart DS Party [Hello, Nintendo]
Find other racers with KartMatch
My Mario Kart friend code is 240580 995939.
Posted by seltzerboy, January 6, 2006 at 1:02 AM
Or, 'Solidarity Through Pizza'
When the subways stopped rolling, everyone tried to roll with the punches. Some people pounded the pavement while others simply slept in. I ate pizza.
Two weeks ago, the Metropolitan Transportation Authority illegally refused to negotiate a contract with the workers who move New York. This courageous yet unfortunate work stoppage brought the city’s transportation infrastructure to a screeching halt. It was like Independence Day without the bombs. For the Slice czar, it meant a treacherous commute by shoe leather. For me, it meant a car ride from Queens and an impromptu commuter club with three colleagues.
The commute was surprisingly pleasant, at times evoking memories of college road trips. Packed in a carful of strangers, after an hour or two—the time required to reach the Williamsburg Bridge from Chelsea Piers—we all needed to get out to flex our cramped muscles and recharge with food. This, however, beat any highway rest stop (with apologies to the Roscoe Diner).
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Posted by Adam Kuban, December 6, 2004 at 2:02 AM
Williamsburg newcomer Fornino gets a write-up in the Daily News:
You have to be very sure of yourself to divide the entire history of pizza into three stages: Naples; then the rest of Italy; then your own Brooklyn cafe. But that's how Michael Ayoub does it on the menu of Fornino, his ambitious new Williamsburg pizzeria.
One Sunday night we ordered a pie from "The First Generation" of Neapolitan classics ($8/$14). The Margherita had an austere tomato and mozzarella topping on a crackly, blistered crust and a hint of smoke that came from the gas-fired, wood-burning oven whose temperature can reach 1,000 degrees, said our waitress....
From the "Second Generation" of regional Italian pies we chose one from Lombardi that was covered with mozzarella, thin curls of prosciutto and brilliantly fresh arugula ($10/$16). Although the toppings were perfect, the oven temperature must have dropped, making the crust pale and chewy....
And our "Third Generation" pie was a dud. Maybe it was our fault. Why in the world, scolded the pizza maven, would we order one with lamb sausage, two cheeses, roasted peppers and pistachios? ($10/$16)
Still, this story's writer, Irene Sax, who frequently writes about pizza for the News, says she'd "go back in a second," won over by the antipasto and homemade tortoni and spumoni and, we're guessing, the "first generation" pie.
Tien and I visited Fornino on opening night. We concur with Ms. Sax on the "generations": Our favorite pie of that night was the simple Margherita.
Posted by Adam Kuban, November 17, 2004 at 11:36 AM
The Village Voice's Robert Sietsma visits newcomers Una Pizza Napoletana and Fornino.
On Fornino:
Fornino takes a historical approach to pizza, dividing pies into three categories melodramatically entitled Naples, the First Generation; Italy, the Second Generation; and Fornino, the Third Generation. I won't bore you with the absurdity of this breakdown, which fancifully assigns pizzas to places. Section one features a nicely charred version of the margherita, the pie that, in 1889, dumped cheese on Naples pizza for the first time. Section-two pies showcase signature ingredients of regional Italian cuisines, with good results in the case of the Siciliana (eggplant, onions, and capers), and with dicier results in the rustica, topped with mushrooms and guanciale (cured hog jowl) that's been sliced and fried like bacon. Bad idea! Dice it and put it on raw, fellas. Section-three pies—ostensibly invented by Fornino—are worthwhile without being wild, though I don't imagine many of you will be sampling the $35 black-truffle pie anytime soon. The modest list of antipasti includes small clams heaped with lemon slices, garlic, and capers ($8), and a weird but wonderful salad of frisée, prosciutto, and dried fruit.
About Napoletana:
While Fornino jovially pursues its own pizza mythology, Una Pizza Napoletana is more fiercely iconoclastic, chasing the true pie of Naples with religious zealotry. In fact, saints' images form an important part of the decor, which also includes wonderful black-and-white photos of old Naples. The menu offers only four pies, each approximately 11 inches in diameter ($16.96), based on Neapolitan models and made with unimpeachable ingredients: organic flour, Sicilian sea salt, imported mozzarella, and San Marziano tomatoes. A generous dose of green olive oil is poured on apres-oven. No salads, no sides, no desserts.
And, about both, in his concluding paragraph:
If good intentions guaranteed perfect pizza, these parlors would be among the city's best. Unfortunately, both suffer from uneven crust quality, and among the 11 pies that I've tasted, too many have been doughy and damp. Both places need more experience with their dough and ovens. Only then can they turn out an approximation of the true pizza.
Posted by Adam Kuban, October 20, 2004 at 3:29 PM
A sharp-eyed young lady just alerted Slice to this story on NewYorkMetro.com:
So October, it turns out, is National Pizza Month—as if we needed an excuse.
Fornino
Michael Ayoub's new joint opens this week with a wood-burning oven and pizza toppings (garlic, arugula) plucked from the chefís own garden and greenhouse.
187 Bedford Ave., Williamsburg, Brooklyn; 718-384-6004
Otto Enoteca Pizzeria
Those pizza pontificators who rushed in and freaked out over Mario Batali's unconventional griddle-cooked pies got it wrong: One bite of a recent special topped with butternut squash, smoked mozzarella, ricotta, and pancetta is proof of pure pizza genius.
1 Fifth Ave.; 212-995-9559
Totonno's
A gothic crust, a sloppy splash of sauce, and the sweetest, freshest mozzarella coalesce into pizza perfection. (Unfortunately, the Manhattan branches just don't have the same mozzarella mojo.)
1524 Neptune Ave., Coney Island, Brooklyn; 718-372-8606
Franny's
Unsliced, fire-licked, and uncannily light, the stellar pizza here is inspired by Naples and adorned with everything from house-cured meats to parsley pesto.
295 Flatbush Ave., Prospect Heights, Brooklyn; 718-230-0221
Di Fara
The trash cans are overflowing and the fans don't work, but the regular pies are sublime, the Sicilian even better.
1424 Ave. J, Midwood, Brooklyn; 718-258-1367
Gonzo
Mecca for grilled-pizza lovers. Try the Siciliano with cumin-scented ricotta.
140 W. 13th St.; 212-645-4606
Joe & Pat's
A thin-crust pie that outshines borough boss Denino's.
1758 Victory Blvd., Staten Island; 718-981-0887
FURTHER READING
Fornino: The Daily News on New York's artisanal pizza trend. (Fornino highlighted in story.)
Totonno's: Slice on Totonno's.
Franny's: Stellar reviews for this Prospect Heights pizzeria.
Di Fara: One of Slice's favorite pizzerias. All our entries on this Midwood joint.
Grilled pizza: Slice on grilled pizza.
Staten Island pizza: All entries on Shaolin pie.
[Thanks, "Cool Breeze"!]
Posted by Adam Kuban, October 19, 2004 at 4:50 PM
Last week we digested a Daily News story on artisanal pizza. It said that Williamsburg pizzeria Fornino was scheduled to open October 19. This is not the case. Slice spoke to Fornino owner Michael Ayoub, who said the eatery will open October 20. We regret the Daily News's error.
Posted by Adam Kuban, October 13, 2004 at 1:12 AM
The Daily News had this story on artisinal pizza over the weekend. We were too busy out in Elmhurst, Queens, eating Pakistani pizza to catch it. Here's an excerpt:
Who makes New York City's best pizza? Simple. Just ask the city's most passionate pizza fans - and then get all 8 million of them to agree.
This city, with its 3,000-odd pizzerias, has whole Web sites devoted to the topic, with camps clustered resolutely behind the same perennial names - Lombardi's, John's, Grimaldi's, and so forth.
But the imminent opening - skedded for Oct. 19 - of Fornino in Williamsburg has got us thinking about New York's favorite food in a whole new way. We'll call it artisanal pizza, and it's an entirely different pie.
To be an artisan, of course, is to craft something by hand, using methods more labor-intensive than expected in our rapid-transit, short-order society. In the context of pizza, this might mean a super-thin crust, a sauce of fresh-ground tomatoes, house-made cheese, house-grown toppings, and an oven that burns fresh-cut fuel for the most ideal bake. We've investigated some new spots where hand-made means well-made. And delicious. ...
Mentioned are L'Asso, Posto, Vento Trattoria, and Fornino, of course, where
Michael Ayoub is taking the artisanal concept to an extreme: The 30-year chef-owner (Cucina, Mike & Tony's) is an accomplished gardener with a desire to pay homage to his Neapolitan heritage, and will soon launch this shrine to pizza and antipasto. He'll be making his own mozzarella and organic sausage, and cultivating his toppings - far-out products like Sicilian oregano, peppery wild arugula, and three types of eggplant - in a rooftop, on-premises greenhouse that will operate year-round. He'll then forge the pies in a three-tiered brick oven with temperatures reaching 1,000 degrees.
This sounds amazing and reminds us of the amazing work that Chris Bianco does at Pizzeria Bianco in Phoenix. Needless to say, Slice has a busy week ahead. We'll be at Fornino as soon as we can and at Una Pizza Napoletano, too. Oh my.
[Thanks to Youngna for alerting us to Fornino's upcoming opening.]
