Il Forno gives off an air of handmade that is neither contrived nor fake. A table outdoors under the stars next to the fragrant herb gardens is our favorite place in the evening, but if the weather is challenging, the dining room is fine (you might even make a friend at the long communal table). The brick-clad and wood-fired oven (built by chef-owner Michael Sohocki and employees) cooks it all at this Neapolitan-style pizzeria. The pies are hearty, imaginative, and topped with house-made cured meats. We tried a puttanesca, spicy and nice, and a carbonara, embellished with a fried egg over the mushroom, onion, and guanciale toppings. Everything is sourced from area farms or made in house. If you aren’t in the mood for a pie, go for a daily special or a platter of roasted vegetable antipasti and a seasonal salad (there was a watermelon, mint, and tomato version when we dined at the end of summer). It’s very informal here, but professional in all the important ways. Good, drinkable, reasonably priced wines too.
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Indoors or outdoors, creative pizzas are served with style.