The newest restaurant on Garth Road is giving a major upgrade to the space that was previously 7-Eleven. At Via Forno, the wood-fired oven bakes 12 different red- and white-pizza options. The right-on-the-corner location is foot-traffic-friendly and boasts warm lighting, an open layout, and bars for drinks and pizza. Red-and-white-checkered napkins and wooden tables are reminiscent of a neighborhood slice shop, but there’s more going on here than just a slice to go.
Start off with the creamy mozzarella di bufala salad (above) with heirloom tomatoes, basil, and balsamic glaze. Donning the colors of the Italian flags, this no-nonsense starter allows each fresh ingredient to stand out. The light first course will ensure you have room for your vongole pizza bianca. This mozzarella-and-garlic-heavy pie provides the perfect base for meaty clams. There is a hint of lemon, which aptly complements the seafood.
If you’d prefer a little red sauce, get the meatballs. The polpette (above) will soon be Via Forno’s signature dish. These meatballs are not just like nonna used to make, they’re better (but don’t tell nonna). The oh-so-classic dish is served in a black, cast-iron skillet with plenty of sauce and ricotta. It’s the perfect size for sharing with the table, but we wouldn’t be surprised if you don’t want to.
Finish off your meal with the namesake pie: the Via Forno (above). The pizza starts out as a traditional Margherita, but is layered with slices of prosciutto and an ample sprinkling of Parmesan cheese. One bite, and it’s clear why it’s the most popular pizza on the menu.
2 Garth Rd
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