photo credit: Christina Slaton

Forno Rosso review image

Forno Rosso


1048 Randolph Street, Chicago
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We’re constantly on the search for good pizza, and on more than one occasion we’ve been told to check out Forno Rosso near the corner of Harlem and Addison. We’re definitely not shy about travelling for food, but the thought of getting that close to O’Hare on a casual dinner trip gives even us a headache. There’s enough great pizza in town that it’s tough not to opt for something close to where you live instead. But Forno Rosso went all in with a second location in the West Loop, and now we know what we should have learned a while back - this is excellent Neapolitan pizza.

Are you sick of hearing about West Loop restaurants? Listen, we aren’t the ones opening places up, and we wish some West Loop spots would disperse themselves throughout town. But that’s out of our control. What is in our control is relaying worthwhile information to you, and there’s no question you need to know that the Italian pizza at Forno Rosso is great.

Forno Rosso review image

This is the kind of pizza that’s already on the way to your table within minutes of being put in the oven. It’s magic, really, and pizza made in 90 seconds is cooler than anything David Blaine has ever done. Whether you want a classic red sauce margherita pizza or a more interesting white pizza with pistachio pesto and local sausage, you really can’t go wrong. Round things out with a salad and an appetizer like burrata or prosciutto and you’ll have a delicious, casual, and rather inexpensive meal. The space is comfortable and easy-going, and there’s even a nice patio outside - all positive things you want when pizza is involved.

Maybe we missed out for not hitting up the original location on Harlem, and we’ll admit that’s on us. But now there’s no excuse for you to make the same mistake. The next time you’re craving Neapolitan pizza, Forno Rosso is a smart move.

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Food Rundown

Forno Rosso review image

Toscana Salad

There’s a couple of basic salads on the menu. All are solid, but we like the Toscana with pear, gorgonzola cheese, walnuts, and a light lemon and olive oil dressing.

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We love good burrata, and this is good burrata. Add in the fact it’s served with a delicious homemade focaccia bread and this appetizer is a homerun. A filling one, though, with all the bread and cheese.

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Prosciutto E Bufala

A creamy ball of mozzarella over a base of prosciutto. You should get either this or the burrata.

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Marghertia Pizza

Simple and classic. Always good.

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Carbonara Pizza

Egg on a pizza is never a bad idea, especially when there’s tomato sauce, mozzarella, and pancetta also involved.

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Locale Pizza

Our baseline pizza that we always get. Tomatoes, buffalo mozzarella, homemade sausage, and mushrooms. The ingredients and crust of the pizza do all the talking.

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Pizza Tartufo

A white pizza with a black truffle pate base, homemade sausage, basil, mozzarella, and porcini mushrooms. The truffle is very noticeable, but this is a good option to mix things up a bit.

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Veneto Pizza

A white pizza with asiago cheese, sausage, caramelized onions, and speck. Going heavy on the meat is a smart decision.

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