Guide du restaurant

Join us for dinner on Wednesday, March 27th and enjoy a complimentary Pasta Trio! With each pasta selected by Executive Chef Maurizio Mazzon to compliment the others, this is 'un trio di pasta perfetto!' Visit ilfornaioblog.com to view details and get your Pasta Trio offer. Buon appetito!

Available now through March 27th on the current Speciali dello Chef menu, join us for dinner to enjoy Trota al Forno con Mandorle e Limone: Red rainbow trout fillet pan-fried & topped with a lemon, Trebbiano white wine butter sauce & sliced almonds; served with mashed potatoes & sautéed carrots & asparagus. Buon Appetito!

Happy #FirstDayofSpring! Celebrate with complimentary honey lavender gelato, the perfect treat to embrace the season! Visit ilfornaioblog.com to view details and get your gelato offer.

Graduation is nearly here - it's time to book your Grad Party! Reserve a private dining room for your event & receive a glass of Prosecco (or non-alcoholic beverage) for each guest or passed antipasti upon your party's arrival on us! Reach out to our experienced Event Coordinator to begin planning this milestone moment.

Spring is just around the corner & we're celebrating with honey lavender gelato, the perfect treat to embrace the season! Join us today through Wednesday to enjoy a honey lavender gelato on us! Visit ilfornaioblog.com to view details and get your gelato offer.

Pizza Cristina: Fresh mozzarella, prosciutto, shaved Grana Padano, mushrooms & wild arugula; drizzled with white truffle oil. Pure Italian bliss!

This weekend is your last chance to savor the traditional flavors of Emilia-Romagna! Join us for dinner through March 17th and enjoy Branzino con Funghetti, seared seabass fillets with Sangiovese reduction; served with grilled shiitake mushrooms & mashed potatoes.

Petto di Pollo alla Modenese: Roasted chicken breast rolled with prosciutto di Parma & fontina cheese; topped with sage-butter sauce & served with balsamic reduction, sautéed organic spinach & mashed potatoes. Enjoy this delicious dish soon - our Emilia-Romagna Festa Regionale menu is only available through March 17th!

We're loving this dish from our Festa Regionale menu: Risotto con Funghi e Crostacei - imported carnaroli rice with grilled shrimp & scallops, porcini mushrooms & Grana Padano. Join us to dine from the Emilia-Romagna menu tonight through Sunday, March 17th!

Tortino di Mele all Ferrarese: Apple tart with walnuts, caramel, chocolate & raspberry sauces & whipped cream; served with vanilla gelato. Treat yourself to something sweet from Emilia-Romagna this weekend!

Tonight's specials include Trenette alla Riminese: housemade spinach & egg pasta strands tossed with shrimp, scallops, crab, tomatoes, shallots & arugula. Pair it with a glass of Poderi dal Nespoli Trebbiano-Chardonnay and it's like traveling to Emilia-Romagna without the jet lag!

March's Festa Regionale features the region of Emilia-Romagna! Join us for dinner March 4-17 and enjoy Erbazzone, a delicious vegetarian antipasti with puff pastry filled with organic spinach, leeks, dandelion, Swiss chard, Grana Padano and ricotta; served with vellutata sauce.

With mozzarella, roasted bell peppers, black olives, capers, pecorino pepato, wild arugula, tomato sauce & oregano, the Siciliana is the perfect way to start the weekend!

Spice up dinner tonight with a complimentary Pasta Trio! One of the unique pastas being made for the Pasta Trio is Pennoni all’Arrabbiata, or ‘angry pennoni’ – a savory vegan pasta with marinara, garlic and a kick of diced peperoncinos that is sure to heat up your week! Visit ilfornaioblog.com to view details and get your Pasta Trio offer.

February is almost over, but we’re still feeling the love! Join us for dinner on Wednesday, February 27th and enjoy a complimentary Pasta Trio. Visit ilfornaioblog.com to view details and get your Pasta Trio offer. Buon appetito!

For one night only, we're offering a complimentary Pasta Trio to our loyal guests - make your reservations for this Wednesday, February 27th at ilfornaio.com!

Available now through February 27th on the Speciali dello Chef menu, the Filetto di Manzo al Gorgonzola is not to be missed! Join us for dinner to enjoy this grilled 8oz beef tenderloin topped with mascarpone and Gorgonzola sauce. Buon Appetito!

One of our favorite Il Fornaio classics! Linguine Mare Chiaro: Thin flat pasta with clams, mussels, prawns and scallops; seasoned with tomatoes, crushed red pepper, garlic and Trebbiano wine.

Miss Valentine’s Day? Want a do-over? We’ve got you covered. We’re serving our Valentine's specials all weekend long! Join us for dinner through Sunday, February 17th and enjoy dishes like Petto di Pollo in Crosta di Funghi: free-range double chicken breast topped with chopped black truffle & cremini mushrooms & encrusted with pecorino cheese surrounded by a chicken demi-glace; served with sliced potato cake & baby carrots.

Happy Valentine's Day! We're celebrating with a special menu from Umbria, the birthplace of St. Valentine, filled with romantic dishes and a wine flight featuring exquisite Umbrian wines. Andiamo!

We’re passionate about our pizza – join us for an authentic Italian, hand-tossed pizza this weekend!

Made with housemade dough, mozzarella and the freshest ingredients, you can't go wrong with our authentic pizza. Join us this weekend for pure Italian bliss!

Miss Valentine’s Day? Want a do-over? We’ve got you covered. We’re serving our Valentine's specials all week long! Join us for dinner through Sunday, February 18th and enjoy dishes like Cuore di Raviolo con Rancetto, heart-shaped butternut squash ravioli filled with guinea fowl, carrots, celery and herbs; served in a crispy pancetta sauce with tomato coulis and Grana Padano.

Miss Valentine’s Day? Want a do-over? We’ve got you covered. We’re serving our Valentine's specials all week long! Join us for dinner through Sunday, February 18th and enjoy dishes like Cuore di Raviolo con Rancetto, heart-shaped butternut squash ravioli filled with guinea fowl, carrots, celery and herbs; served in a crispy pancetta sauce with tomato coulis and Grana Padano.