Cathy P. wrote: >Just read something about Al Forno on the Providence Phoenix page: >http://www.providencephoenix.com/listings/food/by_restaurant/AL_FORNO.html > >Curious to know other's comments, too. > (and) >Larry B. wrote in message ... >>We've read that Al Forno (in Providence) has a new 'look and feel', with >>what amounts to two restaurants where one was before. We loved the old -- >>Can anyone describe/rate the new? I've been to Al Forno twice since they split the restaurant. I find it very frustrating -- because it's now twice as hard to get into Al Forno. Upstairs is the classic Al Forno, downstairs is a French-style Al Forno called Provincia. The menus are similar, but cooked in different ways, with the big exception of the pizzas and desserts, which are the same on either floor. Both times I've been recently we've had to eat downstairs in Provincia because the people in the front of us got the last table upstairs (both times!!) The downstairs decor is very plain -- almost all white, with a country ("provincial") look. The snooty waitress we don't like serves downstairs, and we've had her both times too. We go to Al Forno for the pizzas and the desserts, so it doesn't matter too much where we sit. But it's now a lot harder to get into Al Forno, since they still don't do reservations, and they're now half the size. Very frustrating. My boyfriend's mom is friends with the owners, and she suggested I give them my feedback, so if others have eaten in the new split restaurant, I'd suggest doing the same. -Crystal
Boston, MA