Forno

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Interviewee: Reed Woogerd, Director of Operations
Location: 721 North High Street, Columbus, Ohio 43215
Special: mention “Best of the Menu” and receive 10% off through 4.1.15!
 

Reed Woogerd, Director of Operations


 
Q | What are the most popular items on your menu? Why?
A | Our pizzas are very popular. You can’t miss the 7-foot, copper-wrapped, stone-fired oven when you walk in the door. It sets the tone for sure. Other than the pizzas, the honey-brushed Salmon entree (which is served with roasted root vegetables, black lentils, and a roasted red pepper coulis) is incredibly popular. We also have a roasted half chicken with brussels sprouts and mushroom risotto that I would put up against any dish in the city. We have a very talented team of chefs.
 
Q | Are there any items NOT on your menu that are staff favorites (that you’d be willing to serve up to any customer who asked)?
A | Right now we are so new that everyone is tasting all of our menu options and we’re trying to polish those. It takes a staff a couple months before they get bored and start mixing things up. We have dozens of other dishes up our sleeves that could be great additions to the menu if other things don’t work out for whatever reason. Sometimes you just need to get feedback from your customers and give them what they ultimately want.
 
Q | So is stone-fired cooking for more than just pizza?
A | Assuming stone-fired cooking is just for pizza is like assuming a grill is just for grilling meats. We are doing tons of prep in our oven. We are baking house bread, roasting vegetables, roasting peaches and jalapenos for some of our cocktails… It is a really great culinary tool and provides unique flavors. Our wine list was also hand-selected by some talented people and we offer a dozen local beers on draft.
 
Q | You have quite the drink list, and I heard a rumor that you specialize in mules. What are the best choices for someone’s first visit?
A | Drinks are fun and are always evolving. Mules are huge right now. We are also offering a Kiwi mule as a house specialty: citrus vodka, fresh lemon juice, kiwi puree, and ginger beer. I used to sell this cocktail at a bar I ran in New Zealand. I thought it was time for a resurrection and the masses have agreed thus far. Additionally, the Apple Manhattan with house-made candied apple and the Cucumber-Jalapeno Margarita are great drinks and must tries.
 
Q | Forno is only 5 weeks old! What’s something unique you bring to the Short North?
A | A wide range of people will find they can find whatever atmosphere they are looking for. It is perfect for an intimate date night but also offers a great high energy bar/restaurant feel. Rather than going out for dinner, you’re going out for an experience.
 
Why not start with a cocktail? This is the Roasted Peach Palmer (Tito's Vodka, Forno peach puree, iced tea, lemonade).

Why not start with a cocktail? This is the Roasted Peach Palmer (Tito’s Vodka, Forno peach puree, iced tea, lemonade).


 
Wait, I meant to say why not start with TWO cocktails (because you'll want to try both)! This is the Cucumber-Jalapeño Margarita (muddled cucumber, Milagro Silver, Grand Marnier, Forno jalapeño simple syrup, lime juice).

Wait, I meant to say why not start with TWO cocktails (because you’ll want to try both)! This is the Cucumber-Jalapeño Margarita (muddled cucumber, Milagro Silver, Grand Marnier, Forno jalapeño simple syrup, lime juice).


 
House-Cured Pork Belly: butternut squash puree, pickled red cabbage

House-Cured Pork Belly: butternut squash puree, pickled red cabbage


 
Arancini: fried risotto balls, Fontina, San Marzano sauce

Arancini: fried risotto balls, Fontina, San Marzano sauce


 
Hawaiian Pizza: Capicola, jalapeño, pineapple, mozzarella, San Marzano tomato

Hawaiian Pizza: Capicola, jalapeño, pineapple, mozzarella, San Marzano tomato


 
Salmon: glazed root vegetable, lentils, red pepper puree

Salmon: glazed root vegetable, lentils, red pepper puree


 
Roasted Half Chicken: mushroom risotto, browned brussels sprouts, natural jus

Roasted Half Chicken: mushroom risotto, browned brussels sprouts, natural jus


 
I think you all know that I’m craaaaazy about a good Happy Hour. Forno’s Happy Hour is no exception. See you there tomorrow?!
 

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