Chef-owners Johanne Killeen and George Germon attempted to recreate beloved Italian wood-fired pizza back in 1980 and accidentally created the gem that is grilled pizza. Today, the restaurant still serves the best grilled pizza (really, possibly the best pizza) in town. At Al Forno, an irregularly shaped dough – soaked in olive oil - is grilled directly over the fire, then turned over. Toppings which include plenty of garlic, cheese which included Fontina, and pomodoro sauce are placed on the grilled side, then the whole pie is cooked again over the coal grill. The result is a smokiness and char that enhances the flavors of the melted cheese and tomato. The light bitterness of the scallion garnish tempers the saltiness and smokiness of the pizza. It’s a masterpiece.