La Forketta’s reputation precedes it for having one heck of a pizza selection, though that’s not the only thing this Dempsey Hill trattoria is getting handsy with. The pasta, bread and even salami is made in house by the loving hands of La Forketta’s master chefs.
Carefully recreating generations-old recipes takes hard work, just as it did back in the day. The task has not daunted the folks at La Forketta, however, who have been adapting Italian heritage recipes to modern dining trends for years. Simply prepared, honestly delicious dishes are their specialty, and diners seem to be able to taste the difference that hand-making makes, judging by the flurry of activity at their balmy Dempsey Hill dining room.
Floor to ceiling windows wrap the cathedral height space in organic light and greenery from the Dempsey surroundings. A mammoth wood-fired oven and surrounding open kitchen is central to the space, clearly proclaiming the restaurant’s pizza forte. On-trend black iron railings outline the windows and interior roof, while the freshly-cut wood blocks stacked neatly for pizza baking add to the slightly industrial feel. An outdoor verandah has an even looser vibe, with raw wood tables that hearken the rustic dining you’re about to enjoy.
Take your pick from the gorgeous bread basket, baked fresh of course. The Focaccia is especially tantalizing, crusted with garlic and parmesan. Of the pizzas, the Salame with house-made, tender spicy sausage is our pick, which mingles with the lighter, charred sourdough crust beautifully. Of course, you can’t go wrong with any of the tried and true pies, perfectly portioned for one hungry or two peckish eaters. A lovely spread of fresh fish and meats, like the Filetto de Branzino and Linguine al Fruitte di Mare is also on offer. Top it all off with a scoop of homemade vanilla ice cream and always-complimentary macarons, and you will understand how this Italian gem is truly un-forketta-ble! (Jan 2015)