Many of the menu choices come from the eponymous wood-burning brick oven, which turns out surprisingly delicate pizzas simply topped with tomato and fresh mozzarella. Don't overlook the handmade pastas; the specialty, gnocchi, is rich and creamy but light. The room is cramped and noisy, but the hubbub is part of the fun.
Posted by mrbubs from New York on 4/8/08
Went to antico forno on a tip from our hotel concierge. I may be spoiled from eating quality italian food in New York, but this place was not quite up to par. I had a very good pizza, but my wife's chicken saltimbocca was bland and dry, and the tiramisu was so bad we couldn't even finish it. The server was totally uninterested in us, and intimidating, as well. Very pretty space, though.
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