When Alforno opened in June, 1992, owner Bob Zemmel had one goal: to bring the brick oven pizza made famous on New Haven’s Wooster Street to the shoreline. The sizzling pies, their chewy crusts slightly charred from the 600-plus temperature of a custom-built brick oven, crisp salads tossed in Alforno’s signature dressings, and artisan bread quickly drew a loyal following.

Although the brick oven remains its heart, Alforno has evolved over the years into a trattoria known for its from-scratch kitchen and Tuscan-inspired menu. It is a place where Insalata Verde, pizzas and soft drinks share the menu with seasonal specials such as ricotta-stuffed zucchini blossoms over risotto paired with a fine Brunello. Stocks, sauces and fresh pastas and ravioli are made in-house. Alforno bread is baked daily after a three-day process to bring out maximum flavor.

Alforno is a family-friendly restaurant run by a friendly family.