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Discover Fornino Greenpoint, where Chef Michael Ayoub pairs 900-degree wood-fired pizza across three culinary generations with custom hand-blown glass art.
Long before wood-fired Neapolitan crusts and artisanal toppings became staple fixtures across the city, Fornino helped ignite New York City’s modern craft pizza movement in Williamsburg back in 2004. Today, at Fornino (849 Manhattan Avenue), founding Chef and Owner Michael Ayoub continues to push the craft forward.
Fornino – translating to “little oven,” named in honor of Ayoub’s mother’s maiden family name—brings together over 45 years of fine-dining pedigree with a tactile, neighborhood-first warmth. It is part culinary classroom, part rustic dining room, and part gallery, illuminated by hand-blown glass fixtures sculpted by Ayoub himself.
The Art of the Little Oven: 900 Degrees and Hand-Blown Glass
Before launching Fornino, Michael Ayoub made his mark on New York’s dining landscape through celebrated spots like Skaffles and Cucina. At Fornino, his creative medium spans both the culinary line and the glass studio.
Inside the dining room at 849 Manhattan Avenue, guests sit beneath custom glass pendant lighting and sculptural works designed and crafted by Ayoub. At the center of the kitchen stands the restaurant’s custom wood-burning oven, firing at roughly 900 degrees Fahrenheit to yield pizzas balanced with blistering char, crisp outer rims, and tender crumb structure.
The Pizza Menu: A Three-Generation Evolution
Rather than offering a static list of pies, Fornino organizes its pizza selections through an evolutionary timeline of pizza history:
1st Generation: Neapolitan Heritage
Anchored in the pure simplicity of Naples, these pies emphasize bright tomato sauces, fresh basil, and immaculate mozzarella:
- Marinara
- Margherita Classica
- Margherita DOC
- Margherita con Burrata
2nd Generation: Regional Italian Traditions
A tour of Italy’s regional flavor profiles:
- Monzese: Savory fennel sausage, tomato, mozzarella, and oregano.
- Calabrese: Bold soppressata Napolitana bringing Southern Italian heat.
- Lombardi: Prosciutto, peppery arugula, shaved Parmesan, and a bright squeeze of lemon.
3rd Generation: Brooklyn Modern
Ayoub’s inventive, original signatures pairing unexpected sweet, earthy, and piquant layers:
- Fico e Prosciutto: Sweet figs balanced against pungent Gorgonzola.
- Funghi Misti: Mixed wood-fired mushrooms elevated with aromatic white truffle oil.
- Tre-Foglie: Crisp kale, wilted spinach, aromatic basil, and rich, creamy burrata.
- Pera e Coppa: Spicy coppa, ripe pears, sweet caramelized onions, assorted cheeses, and spicy hot honey.
- Tartufo e Soppressata: Earthy mushrooms, shaved black truffles, and a drizzle of spicy honey.
Beyond the Pizza: Antipasti, Calzones & Lunch Specials
While the wood-fired pies take center stage, the Greenpoint kitchen delivers a rounded Italian trattoria spread:
- Classic Starters: Anna Rose’s Meatballs, golden arancini, flash-crisped Rhode Island calamari, and fresh burrata.
- Hearty Fare: Oven-baked rigatoni folded with savory sausage, calzones, and wood-fired sandwiches served on freshly baked bread.
- Weekday Lunch Special: Served Monday through Friday from 12:00 PM to 4:00 PM, highlighting selected personal pizzas, fresh salads, and sandwiches.
Gluten-Free & Dietary Inclusivity
Fornino introduced its signature gluten-free crust in 2016 following extensive research and formulation. Made by hand, the dough combines deglutenized wheat starch, cornstarch, deglutenized buckwheat, rice starch, and vegetable fibers to achieve structural integrity and oven spring rare in alternative doughs.
- Gluten-Free Substitutions: Available for all pizzas for a modest upcharge.
- Naturally Gluten-Friendly Plates: Arancini, crispy smashed potatoes, burrata, and roasted market vegetables.
- Dairy-Free Options: Vegan mozzarella is available upon request.
Kitchen Note on Cross-Contact: While the gluten-free crust and dishes contain no gluten ingredients, all pizzas are baked inside the shared 900-degree wood-burning oven. This crust is not certified gluten-free and is not suitable for diners with celiac disease or severe gluten allergies.
The Beverage Program: Italian Spritzes & Regional Vintages
The drink menu balances refreshing aperitivo culture with thoughtful regional pairings:
- Signature Spritzes: The house Fornino Spritz (Cappelletti aperitivo blend and crisp Prosecco), the Greenpoint Spritz, and the Golden Hour (peach, ginger, dry vermouth, and Cocchi Americano).
- Curated Italian Wines: Diverse pours ranging from crisp Alto Adige Pinot Grigio and Campanian Fiano to full-bodied Piedmont Nebbiolo, Tuscan Chianti Classico, skin-contact orange wines, and sparkling Lambrusco.
- Beer & Nonalcoholic: Local Brooklyn craft beers, imported Italian lagers, nonalcoholic brews, sparkling waters, and classic imported Italian sodas.
Plan Your Visit: Fornino Greenpoint
| Detail | Information |
| Address | 849 Manhattan Avenue, Brooklyn, NY 11222 |
| Phone | (718) 389-5300 |
| Sister Locations | Pier 6 at Brooklyn Bridge Park; Time Out Market DUMBO (55 Water St) |
| Hours of Operation | Tuesday – Saturday: 12:00 PM – 10:00 PM Sunday & Monday: 12:00 PM – 9:00 PM |
| Lunch Special | Monday – Friday, 12:00 PM – 4:00 PM |
| Website & Menu | fornino.com/greenpoint |
| @forninopizza |
