“Wood-fired brick-oven pies are sprinkled with herbs and vegetables grown in the restaurant's greenhouse.”
– Time Out
Fodor's
"The chefs here consider pizza-making both art and science, and their wood-fired creations prove just how deftly they balance the equation." Full review
Zagat
4.4
"In the eternal “NY pizza wars”, these Brooklyn “favorites” are “strong players” thanks to “decadent” toppings and “perfectly done” wood-fired crusts." Full review
New York Times
"An elegantly casual Italian trattoria in two parallel dining rooms filled with dark wood and old photographs of Brooklyn." Full review
New York Magazine
"Simple pies like the Margherita are topped with fresh mozzarella and basil, a satisfying option for any pizza snob. More adventurous toppings like anchovy, chicken sausage, and artichoke hearts pop up."
Lonely Planet
Top Choice
"From May to October, Fornino dishes out wood-fired pizza, beer and Italian treats on Pier 6. There's also a rooftop deck." Full review
The Infatuation
"Toppings here range from asparagus to fennel sausage and soppressata. And if you’re not in the mood for pizza, have a salad, some meatballs, or a prosciutto calzone." Full review
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Experts' Choice Award 
Fodor's
Zagat
New York Times
New York Magazine
Lonely Planet
The Infatuation
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