· Brick Oven ·
The Neapolitan Pies
Margherita, salsiccia, prosciutto & fig, a rotating white pie — always hand-stretched, always under ninety seconds in the oven, always a little charred at the edges.
The Kitchen
A little Naples on Front Street.
Forno Vera began as a love letter to Neapolitan pizza — the kind you eat with a knife and fork, the edge blistered and a little charred, the center soft and almost molten. We stretch our dough by hand, use San Marzano–style tomatoes and fior di latte mozzarella, and cook every pie in under ninety seconds at 800°. Everything else on the menu — the meatballs, the salads, the desserts — is made with that same care.
— i.
Neapolitan, the Right Way
Slow-fermented dough, bright tomato, fresh mozzarella. Cooked in a wood-fired brick oven so hot your pie is ready before your drink.
— ii.
Made Here, Every Day
Meatballs rolled fresh. Sauce simmered in-house. Salads dressed to order. No shortcuts, no freezer — just a kitchen that cares.
— iii.
A Full Bar, a Short Wait
Italian wines by the glass, cocktails, local beer. Pull up at the bar for a quick pie or book a table for the whole night.
