Fornino, the new "artisinal" pizza place from former Cucina chef Michael Ayoub, opened on Bedford/N.7 Wednesday. It's very much in the Franny's mould -- San Marzano Tomatoes DOP, organic flour, domestic artisinal cheese, herbs from the greenhouse behind the restaurant. Pies divided into three categories: traditional, fancy and fancier (my terms, not Fornino's). Ten inch pizzas are $8 - 10; 16 inch larges are $14 - 16. Pretty reasonable. The oven is a combo of wood-burning and gas -- doesn't produce as good a crust as either Franny's or the just-opened Una Pizza Napoletana in the EV. But everything else is top notch. My favorites so far are the classic margherita, and a pizza that had raddichio, pancetta, mozzerella and goat cheese. Some of the pizzas seem to have way too much going on, but at the relatively cheap prices it could be worth trying them out. They've got apps and salads as well, but didn't sample.
It's been surprisingly not crowded for having blurbs in all the major food sections. Right now they're offering free wine -- whether it's no liscence yet or what I don't know.