A Taste of Naples
Bocado’s Brian Lewis opens Al Forno in Midtown
Restaurateur Brian Lewis, the man behind Bocado, Bocado Burger and Amer, has opened Al Forno’s, his first pizza joint, in Midtown.
Teaming up with Bocado’s chef, Adam Waller, for this concept a year in the making, Lewis uses locally sourced ingredients to make authentic, Certified Neapolitan pizza. The crusts are handmade from four ingredient, low-gluten dough that is aged and hand rolled before being pre-baked in an Acunto oven. Local and seasonal ingredients will serve as toppings. The restaurant will also have sides and small plates to go with your pie, including salads, marinated olives, fresh mozzarella and gelato. Located in the 1010 Midtown building, the restaurant offers parking is available in metered spots on the street or in the building’s deck.
But instead of sitting down at a white-tablecloth restaurant, diners will take their pizzas home to bake; prep time is just about 10 minutes. There will also be limited dine-in seating where guests can bring their own drinks. Pizza lovers can also get their pies delivered or pick them up after ordering online. Simply choose from the menu of Al Forno’s classic pies or concoct your own based on personal tastes. When ready, bake it in your home oven for the same quality one might expect from a full-service restaurant. That system provides all of the benefits of dining out without the struggles of finding parking and the need to get dressed up.
Located in the heart of Midtown, this option is especially convenient for commuters bringing home dinner or local residents seeking an easy weeknight option. The pair sought out the location because of what was missing from the neighborhood. While there are plenty of fine dining and to-go options on Peachtree Street, they saw a need for high-quality food that can be easily prepared at home.
STORY: Caroline Eubanks
