IL Forno

"Chef Egidio Franciosa and partner Jannah Franciosa gave their popular mobile pizzeria a permanent location in Wedgewood-Houston, serving up Neapolitan-style pies like the diavola with calabrese salami in an open, airy, industrial-feeling spot. But the menu doesn’t stop at pizza — you’ll also want to dig into the restaurant’s carpaccio, antipasto spreads, risotto with seasonal mushrooms, and pasta dishes like bucatini with wild-caught octopus ragu and cherry tomatoes." - Ellen Fort, Jackie Gutierrez-Jones

"Il Forno is an Italian spot in Chestnut Hill that’s casual, effortlessly hip, and will impress the hell out of Bryce, your friend who studied abroad in Italy and won’t shut up about the lack of good Neopolitan pies in Nashville. Il Forno nails this type of pizza, even going as far as using 00 Caputo flour and a wood-burning brick oven that was built in Naples. There’s more than just pizza though. The razor-thin octopus carpaccio and homemade bucatini with an earthy black truffle sausage should round things out nicely. Il Forno's minimalist, cool, and industrial space makes for a lovely place to have a great casual dinner in the area." - jackie gutierrez jones 2

"Il Forno is an Italian spot in Chestnut Hill that’s casual, effortlessly hip, and will impress the hell out of Bryce, your friend who studied abroad in Italy and won’t shut up about the lack of good Neopolitan pies in Nashville. Il Forno nails this type of pizza, even going as far as using 00 Caputo flour and a wood-burning brick oven that was built in Naples. There’s more than just pizza though. The razor-thin octopus carpaccio and homemade bucatini with an earthy black truffle sausage should round things out nicely. Il Forno's minimalist, cool, and industrial space makes for a lovely place to have a great casual dinner in the area. photo credit: Kelli Dirks photo credit: Kelli Dirks photo credit: Kelli Dirks photo credit: Kelli Dirks photo credit: Kelli Dirks" - Jackie Gutierrez-Jones

"Chef Egidio Franciosa, who was born outside of Naples, and partner Jannah Franciosa have moved their popular mobile pizzeria into a sleek home in Wedgewood-Houston with a dramatic mural and a nice patio. Here, they serve up Neapolitan-style pies like the diavola topped with pomodoro, fior de latte, and calabrese salami. The menu doesn’t stop at pizza, though; check out highlights like the carpaccio, antipasti, and fettucine verde with lamb ragu." - Jackie Gutierrez-Jones, Eater Staff

"Naples-born chef Egidio Franciosa and his wife, Jannah, turned a popular mobile pizzeria into this brick-and-mortar beauty with a sweet patio. You can order lovely apps, salads, Italian wines and cocktails, and pastas like bucatini with octopus ragu, but the star of Il Forno remains Neapolitan-style pizza like margherita or diavolo wood-fired at 900 degrees for 90 seconds in a wood-fired brick oven built in Naples." - Kellie Walton