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  • Still in search of better pizza than the average pies you find on the west side, and after reading some good things about al Forno, we decided to give it a try while cruising the chocolate festival in downtown Glendale. All we ordered was the Filetti d.o.c. which is basically a spin off of a margarita pizza, but a notch higher on the flavor scale, and a house salad. We added prosciutto (+ $3) for a protein with the added touch of salt. The place wasn't super busy (and nothing fancy either, but good food and service doesn't need fancy) when we showed up at 4pm on Saturday, so the pie came out in less than 10 minutes. Their wood fire oven is highly efficient. As pizza goes, it didn't have the "wow" factor, but it was very good. The imported pomodorini tomatoes were absolutely delicious, packed with foreign flavor, and added a touch of class to it's taste, but it definitely could have used and extra helping of garlic and basil (the garlic was pretty much concentrated right in the center of the pie, and disappeared as we worked our way to the crust). The prosciutto was applied quite generously, but was barely cooked as the pizza was baked so quickly, and was so chewy it was hard to bite though, and doubly tough to cut with a knife. Our only thought would have been to pan fry the prosciutto (a bit) ahead of time so after it bakes on top of the pizza it comes out a little drier and crisp at the edges (think bacon). The salad was fresh and just fine thought the cherry tomatoes were a bit green, and are served on small plates, so you have plenty of spill-over on the table. Over all, it was really good and a great afternoon treat, and without question the best pie we've tried west of 51st Ave. The service was somewhat rushed as it appeared they were gearing up for the dinner hour, but better rushed than slow, right? The unisex bathroom (there's 2) was somewhat dirty and could have used some attention, but it served it's purpose. Overall, it was a pleasant experience and would definitely visit again if in the area.
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