For our final trip, the 4x4 team chose to travel to Brooklyn and indulge in a New York City specialty- pizza. With approximately 32,000 pizzerias throughout the city, it is safe to say there is great competition for the best slice. This week the 4x4 team put Fornino’s artisanal, wood-fired pie to the test.
Fornino is a pizzeria located in DUMBO (Down Under the Manhattan Bridge Overpass), Brooklyn. The restaurant sits along Pier 6 and offers outdoor, rooftop seating with a breath-taking view of Lower Manhattan and the Brooklyn Bridge. We chose to have dinner as the sun was setting, making everything around us glow. Fornino was packed, creating a light and summery vibe on their rooftop.
To start, we shared the “Smashed Fried Potatoes” appetizer. The dish consisted of individual small potatoes that were boiled, literally smashed with a mallet, fried, and topped with truffle oil and shaved Parmesan cheese. The potatoes were served with an addicting tartar sauce that helped enhanced their flavor. This appetizer is tasty and great to share, as it comes with many individual pieces and toothpicks for handling.
Fornino’s menu has nearly fifteen specialty pies such as “4 Stagioni” (tomato, mozzarella, prosciutto, olive, shiitake mushroom, eggplant) and “Petescia” (mozzarella, brussels sprouts, fennel sausage, fontina, spicy honey).
For our main course, we ordered two pizzas- one “Margherita Classica” (tomato, mozzarella, basil, olive oil, parmesan) and one “Monzese” (tomato, mozzarella, fennel sausage, parmesan). Our pizzas arrived fresh out of the over after a long wait (understandable considering how busy it was).
Fornino’s crust is almost ideal. The dough is rolled to be thin, however, the crust is still served slightly chewy. The crust’s only weakness was that it was a bit overdone and, as a result, had a mild burnt flavor. Regardless, the Margherita pie had a solid sauce-to-cheese ratio and was topped with fresh basil. The sausage provided a delicious, strong flavor to the Monzese pizza and the fennel in the sausage added another level of complexity to the pie.
In DUMBO, Fornino is raved about by locals and has become a favorite spot. After enjoying delicious smashed potatoes and pizza on the restaurant’s rooftop at sunset, I now understand Fornino’s hype.
After dinner, we walked around the local neighborhood and stopped at Emack and Bolio’s ice cream shop for dessert. There, we enjoyed crazy flavors such as “Cappuccino Express” and “S’mores.”