In the ever-escalating war that is NYC Pizza, enter Fornino Park Slope. The decor is typical Slope—exposed-brick walls, pressed-tin ceiling, black-and-white photos—but in two unprecedented moves, it caused a stir among Gotham pizza traditionalists. Move 1: They amped up the new menu with nonpizza items like grilled shrimp and white beans, and main courses like roasted Amish chicken breast, duck ragù pappardelle and skate wing Milanese. Move 2: Here, the pizzas are grilled, not oven cooked. Gasp! The result? Thin, stiff, charred crusts that crunch and fold as neatly as origami, but don’t detract from the ingredients’ pronounced freshness. In essence, a long-overdue antidote to the half-cooked Neapolitan style crust taking over the city. But the pizza topping combos are what really matter. The Vinny Scotto pizza (named for a late Providence chef) is layered with house-made fior di latte, roasted pepper aioli, and perfectly spicy and greasy pepperoni like cacciatorini al diavolo. The gooey Gorgonzola pie is topped with dried figs, arugula and prosciutto and arrests your taste buds before your mouth even closes. Vapors from the Vongole could cure a cold—the clams are so briny and bright that a cold pint of Brooklyner Weisse is the only beverage you’ll want for the rest of the night.

Grilled shrimp and white beans
Saffron risotto balls with mozzarella and prosciutto
Amish roast chicken breast
Vongole pizza
Pizza Vinny Scotto
view full menu here

Grab a seat near the wall of windows to watch Park Slope pram pushers discuss NYC’s onging pizza wars.

Mon.–Sun. 5 PM–10:45 PM
brunch: Sat.–Sun 12 noon–3 PM
pizza and antipasto only: Sat.–Sun. 3 PM–5 PM

$4 (chickpeas and Parmesan) to $35 (black truffle pizza)