Pizza lovers have a new oven to fawn over these days. Il Forno
(122 Nogalitos St.), the latest concept by James Beard Foundation semifinalist Michael Sohocki, opened this Monday.
The eatery is DIY to the max and is decked out with rescued wood from around town, while the banquettes that line the wall are refurbished pews from a church.
On the pizza side of things, Sohocki and his team will carry no more than six Napoletana pies at a time all in the $12 range. Expect to find Margherita, a veggie pizza, a meat lovers pizza and and a white (or bianca) pizza all made with local produce. Bonus: The meats (prosciutto, coppa, pepperoni, etc.) are all cured in-house by the staff, just like at Restaurant Gwendolyn. The oven (made by Sohocki and co., much like the rest of the eatery's interiors) is manned by Jason Garcia who previously worked at Ocho, Ciao Lavanderia, Godai Sushi and Dough Pizzeria Napoletana and Restaurant Gwendolyn.
Il Forno will open 11 a.m. to 2 p.m. and 5 to 9 p.m. for the remainder of the week and Sohocki hopes to launch regular 11 a.m. to 9 p.m. hours next week.