485 Lorimer St
Brooklyn, NY 11211
Our Rating: ★ ★ ★ ★
Cards: All Major
Subway: L to Lorimer St.
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If you like the delicious Neapolitan-style pizza at OLiO in the West Village, you’re bound to dig Forcella, the new Williamsburg restaurant from chef Giulio Adriani, the hipster-looking “pizzaiolo” who started out at OLiO. When that restaurant opened last year we presciently noted that “award winning Pizzaiolo Giulio Adriani comes direct from Naples, but could immediately blend in in Bushwick with his thick goatee, designer frames and trucker cap.” Close enough; Forcella is now open for business in Williamsburg, which isn’t exactly desperate for Neapolitan pizza, but Adriani is the real deal.
The casual restaurant is the first of two Forcellas; a second “flagship location” will open in Manhattan later this summer. For now you can feast on Adrani’s pies on Lorimer Street at Grand Street, where an Acunto-manufactured oven imported from Italy turns out pies such as the Margherita (mozzarella, tomato sauce, basil), San Gregorio (mozzarella, pesto, truffles, tomato) and the Fuorigrotta (mozzarella, lemon, arugula, pecorino). We’re told the mozzarella cheese used at Forcella is made daily on premises by Adriani, and the pizza options are supplemented by traditional Italian dishes and salads “coupled with a decadent dessert menu.”
Brooklyn Exposed says:
TAGS: Delivery, Good for Groups, Lorimer, Moderately Priced, Pizza, Recommended, Restaurants, ★★★★ Great
Williamsburg welcomes a new pizzeria, Forcella, as it opens its doors today, June 2nd. Its full name is Forcella Pizaa di Napoli and was started by award-winning Italian Pizzaiolo and Chef Giulio Adriani, who will feature traditional Neopolitan pizzas and dishes. What you can expect from Forcella is authentic coal-fired pizza from their beautiful custom mosaic tiled oven that grabs your attention as you walk in. This casual eatery will also offer other Italian dishes as well as some favorite desserts.