Jones wrote: > > Heather A. wrote: > snip> > very good Italian Restaurant called Al Forno > snip> > if it's really > > that bad, I go back to my hotel room and break into the ice chest I'll be > > taking for a cured ham sandwich :). > > > > Heather > > Just a note, Al Forno was voted the number one "casual" restaurant in > the world by the readers of the London Times Herald (sP?) last year. > Their pizza is served as an appetizer typically. It is paper thin and > grilled over charcoal. Articles describing same in several food > periodicals. > > I now cook pizzas (almost) exclusively on my Weber. Pre-cook veggies, > add along with cheeze, herbs, sauces, etc. after grilling dough on both > sides. To control rate of cooking I typically grill dough, pick it up, > place pizza stone on rack, lay gilled bread on stone, then add the > toppings to the pre-grilled bread. I've tried doing it without stone > (not as much hassle) but continue to use it to prevent over-cooking > bread and under-heating toppings. Also, the stone is round, about 15 > inches, from Williams-Sonoma I believe. > > Sorry to go on so about pizzas-on-the-grill, makes me hungry just > thinking about them. You can make your own dough, by hand or bread > machine. Or just buy some ready to bake in the grocery. Seems like > cheating but it tastes great and I end up making them more often. I > also cheat on the Weber - we have a Performa model with a gas lighter > built in, a charcoal bin and a stainless steel prep surface. With the > gas lighter there is no excuse not to grill. I've done turkeys, up to > 20 lbs., for Thanksgiving the last three years on the grill. > > Back to Al Forno. Everything there is excellent. The "Dirty Steak" is > a favorite. Also many other excellent places to eat in Providence from > what I'm told. Mostly within walking distance. > > Enjoy! So many restaurants, so little time. Good call on the Dirty Steak. That is always my brothers' entree choice when we go to al Forno. I usually let my guilt lead me to the veggie plate, which is monstrous and always includes a mountain of mashed potatoes. As for al Forno's rating as the top casual restaurant in the world, that accolade was awarded by International Herald Tribune food critic (and no relation to me) Patricia Wells in 1995. Since it was Ms. Wells who led my brothers and me to the best baguette in the world -- found at Boulangerie Poujaran in Paris's Seventh Arrondissement -- I have no reason to doubt her good taste. Bob Wells From [email removed] Tue Aug 19 14:42:14 EDT 1997 Article: 5034 of alt.restaurants
Paris, France