One oven. One kitchen. Twelve years.
We never grew past twelve tables, because the oven only holds so much at once, and we'd rather cook everything right than cook more of it.
Forno opened with a single wood oven, a rented storefront, and a menu of eleven dishes. Twelve years later, the menu still changes with the season, but the oven — and the reason for it — hasn't moved.
Everything that can go near the fire does: the bread, the vegetables, the fish, even the dessert. It's not a theme. It's just the fastest way we know to make something taste like where it came from.
We buy from three farms and one fisherman, in quantities small enough that if they sell out, we take that dish off the board for the night.