A family trattoria from Puglia, run by the same three cooks for thirty years. Wood-fired oven, handmade pasta every morning, nothing frozen.
"We don't call it fusion cuisine. We call it what my grandmother called it — dinner."
Forno Rosso opened in 1994 when Marco's parents brought the recipes of their village outside Bari across the Atlantic. The oven has run every night since. Pasta is rolled fresh each morning, the sauce simmers from open to close, and the wine list is almost entirely small Italian producers we've visited ourselves.
Pulled from our most recent reviews across Google and OpenTable.
"The orecchiette tasted like something my Italian mother-in-law would make. Genuinely the most authentic Italian I've had outside Puglia."
"Margherita pizza came out of that wood oven blistered and perfect. Booked again for next week before we even left."
"Small, loud, and completely charming. The tiramisù alone is worth the wait for a table on a Friday."