Forno Santo

j bone 3 months ago

I stumbled upon opening night and what a great experience. Quinn, Joseph and Rocky were fantastic at the bar. Great drinks and super friendly. I took two suggestions and was not disappointed: tuna and the cheesecake, I took my main course of chicken Parmesan to go. All was delicious. The atmosphere was fantastic as well. Welcome to the neighborhood.

Angie Dragunaitis 3 months ago

The meal began on a strong note with the bread service...a simple yet satisfying start. The toasted focaccia (6 large slices), lightly brushed with olive oil and paired with butter, set a warm and inviting tone for the courses to follow. The spaghetti pomodoro was a standout. Its fresh tomato sauce was bright and vibrant, elevated by slices of fresh garlic that added depth without overpowering the dish. It was a beautiful example of how simplicity, when executed well, can truly shine. The carbonara, while enjoyable, fell slightly short of expectations. The dish leaned a bit dry and could have benefited from a creamier texture. It seemed the egg, so essential to a traditional carbonara, may have been incorporated too late, resulting in a less cohesive sauce. That said, the pancetta was expertly prepared, although could have been a little bigger pieces but even though it was still crisp, flavorful, and easily the highlight of the dish. One of the most pleasant surprises of the evening was the orecchiette with spicy pork and bitter greens. Initially the more adventurous choice, it turned out to be one of the best dishes on the table, striking a thoughtful balance between richness, spice, and subtle bitterness. Dessert offered mixed impressions. The tiramisu, served family-style and plated tableside, was memorable in presentation. However, the flavor leaned heavily on the liquor—so much so that it carried a noticeable burn, almost reminiscent of taking a shot. While some may enjoy this bold approach, it slightly overshadowed the dessert’s traditional balance. The Nutella budino, on the other hand, was deeply rich and indulgent. Its velvety texture and intense sweetness made for a decadent ending, though it’s definitely best shared. The atmosphere complemented the meal nicely. The space was clean, bright, and welcoming, with a quiet energy that felt polished yet comfortable. A large wood-fired oven serves as a focal point of the dining room, hinting at another side of the menu worth exploring—and certainly a reason to return. Service was attentive, though at times it felt slightly rushed. Courses moved along quickly, creating a sense of being pushed to the next step rather than being able to fully relax and enjoy the experience. This is something I’ve noticed more frequently in the U.S., where dining can feel transactional rather than intentional. In many other places, dinner is an opportunity to slow down—connect with others, savor each course, and allow the meal to unfold naturally. That said, I did appreciate that the server asked about dessert before bringing the check. Too often, that step is skipped entirely, which can feel abrupt and impersonal. Overall, the experience featured several highlights—particularly in the pasta dishes—with a few minor missteps. A solid choice for those seeking comforting Italian flavors, with moments that truly stand out.

Mari Rains 2 months ago

Had dinner with our group of girls. Our server Joseph was so much fun and he kept our party if 7 entertained. We ordered family style and so we tried two of the salads, a pizza and three entrees. Everything was so good. My favorite was the pasta with mushrooms. So good. It’s such a beautiful restaurant and the outdoor seating feels very much like you’re in Europe. Can’t wait to go again.

Drew Breese a month ago

The food was a total standout! We had dinner here recently with a large group in a private room. The room was very comfortable and the service was excellent. I enjoyed that they had 2 Italian beers on tap. I had a cocktail as well that was perfectly balanced. The appetizers, main dishes and dessert were superb! My single complaint was about the pasta. The pasta was a a bit under done. I love and cook all of my pasta al dente at home, but this was just a bit too much.

Juli Copple Kraft 2 months ago

Went to lunch today at Forno Santo with a client. The service, food and atmosphere were amazing! Highly recommend. Can’t wait to try their dinner menu too.