Wood-fired brick-oven pizza is the thing at Fornino, and the menu traces the progression of pies from original versions made in Naples (margherita, marinara) to modern-day inventions with toppings such as truffle cream and speck. Chef Michael Ayoub has been an executive chef and/or owner at some of the City's top restaurants for the past 25 years. Fornino, based in Greenpoint, has a large seasonal waterfront location in Brooklyn Bridge Park plus this newest pizzeria.