THIS RESTAURANT HAS CHANGED LOCATIONS Forno 301

THIS RESTAURANT HAS CHANGED LOCATIONS Forno 301 Restaurant Review:

Owner and pizzaiolo Luca Gagliano and manager Roberto Dadone came to the Valley from Sanremo in northwestern Italy, bringing lots of European flavor and style with them. Food reflects the homeland, with wood-fired pies like the mozzarella with tomato sauce, salty anchovies and tart kalamata olives, or the bruschetta topped with creamy broccoli, bacon and Pecorino Romana. The menu is indeed tiny, with just a handful of pizzas (the 4 Stagioni is particularly sumptuous, piling mozzarella, prosciutto, tomato sauce, eggplant, mushrooms, artichoke hearts and olives), plus crisp-gooey eggplant Parmigiana, arugula-pear-almond salad, and daily specials such as cheese ravioli. The setting is casual but chic, sporting brick trim, cushy sofas in a lounge entry, and a crisp white interior that feels like a fine bit of European fashion. To drink: beer, wine, and that European favorite Aperol cocktails.