Cuisine:

• Italian
• Others
• Mediterranean
• Pizza

Al Forno Restaurant Description:
Al Forno is the reference point for the entire Providence dining scene. Since opening their doors in 1980, chefs-owners Johanne Killeen and George Germon have earned untouchable status for their artfully simple and cerebral renditions of food rooted in the various regional cuisines of Italy and Southern France, re-crafted to integrate the products of New England farms and waters. Diners weather a sometimes-brutal wait (the restaurant has a no-reserving policy) to sample food that is austere in conception, pure in taste and admirable in its preservation of culinary roots. Pissalidière is a classic Provençal tart marrying onions, olives and black anchovies; here it's grilled (the kitchen's signature technique) to cracker-crunchiness. Sausages are roasted, Tuscan-style, and trattoria-hearty with grapes and mashed potatoes. Al-dente rigatoni serve as generous vessels for veal Bolognese, with Parmigiano-Reggiano pushing the flavor of diced vegetables to the background. Grilled pizzas are a highlight here, their crusts faintly sweet, their toppings fresh and well seasoned. (Want to beat the crowds? Order one at the bar with a glass of wine.) Choose your desserts first---all are made to order. The apple crisp tart is heavenly, not a bit of crust or filling will go to waste. What we respect most about Al Forno is the attention to detail. Dining here feels casual, but comes with all the perks of the Big Picture: a great wine list, well-schooled servers, and a menu without weakness.


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