If you’ve ever tried to grab a table at Forno Osteria & Bar in Montgomery on a Friday night, you already know the vibe. It’s loud. It’s crowded. The air smells like charred flour and truffles. Honestly, it’s a bit of a scene, but the Forno Osteria & Bar Montgomery menu is exactly why people keep fighting for a reservation. This isn't your typical "spaghetti and meatballs" joint where the red sauce tastes like it came out of a can. It’s the brainchild of Cristian Pietoso, a man who basically has olive oil running through his veins.
Pietoso didn’t just open another Italian restaurant; he brought a specific kind of Tuscan energy to a Cincinnati suburb. You’ve got the massive wood-fired oven—the "Forno"—sitting right there as the heart of the operation. Everything revolves around that heat. It’s where the pizzas get that perfect, slightly burnt bubble on the crust and where the roasted meats develop a crust that’s actually worth the calories.
The Forno Osteria & Bar Montgomery Menu: Beyond the Basics
Most people walk in and immediately look for the pizza. I get it. The wood-fired oven is a literal beacon. But if you only stick to the Margherita, you’re missing the actual soul of the menu. Take the Polpo. Charred octopus is easy to mess up—it often ends up feeling like you’re chewing on a rubber band. At Forno, they hit it with enough heat to get a snap on the outside while keeping the inside tender. They usually pair it with something acidic or creamy, like a potato puree or a sharp vinaigrette, to cut through the char.
Then there’s the Tagliere. If you aren't starting with the cured meats and cheeses, are you even doing dinner right? It’s a curated selection that feels less like a grocery store deli platter and more like a map of Italy. They source high-quality Prosciutto di Parma and Speck, and the cheeses rotate based on what’s actually good that week. It’s simple. It’s honest. It’s basically the best way to kill time while you wait for your main course.
Pasta That Actually Matters
We have to talk about the Carbonara. People get weirdly defensive about Carbonara. In the US, it’s often a swamp of heavy cream and peas, which is—frankly—a crime against Rome. The version on the Forno Osteria & Bar Montgomery menu stays truer to the roots. They use quality eggs and pecorino to create a glossy, thick sauce that coats the pasta without being soupy. No cream. Just physics and fat working together.
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The Garganelli with truffle cream and radicchio is another heavy hitter. It’s earthy. It’s rich. It’s the kind of dish that makes you want to cancel your plans for the rest of the night and just sit there in a food coma. The bitterness of the radicchio is the secret weapon here; it stops the truffle cream from becoming overwhelming. Without that hit of bitter purple leaf, the dish would be too much. With it? It’s balanced.
Why the Wood-Fired Pizza Hits Differently
The pizza here isn't trying to be New York style or a thin-crust cracker. It’s Neapolitan-adjacent. The high heat of the wood-fired oven (we’re talking north of 800 degrees) cooks the dough in about ninety seconds. This creates the "leopard spotting"—those little charred bits that add a smoky flavor you just can’t get from an electric deck oven.
The Salsiccia pizza is a crowd favorite for a reason. It uses Italian sausage, roasted peppers, and mozzarella. It’s savory and just greasy enough to feel like a treat. But if you want to see what the kitchen can really do, look at the white pizzas (Pizza Bianche). Without the tomato sauce to hide behind, the quality of the dough and the olive oil has to be perfect. The Tartufo pizza, with truffle oil and mushrooms, is a literal scent bomb. You smell it three tables away before it even hits your spot.
The Secret Life of the Beverage Program
You can't talk about the food without the wine. The list is heavily Italian, which makes sense. They have a solid selection of Chiantis and Super Tuscans that are designed to stand up to the charred meats and acidic tomato sauces. If you aren't a wine person, the cocktail list usually features a Negroni that actually tastes like a Negroni—bitter, stiff, and cold.
The Montgomery Factor
Why Montgomery? For years, this area was the land of chain restaurants and predictable steakhouses. When Forno opened its second location here (the first being in Hyde Park), it changed the local dining landscape. It brought an urban, high-energy dining experience to the suburbs. You don’t have to drive downtown to get a meal that feels "designed."
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The space itself is airy and bright during the day but gets moody and intimate at night. It’s one of those rare places that works for a 5:30 PM family dinner or a 9:00 PM date. The staff usually knows the menu inside and out, which is a relief because Italian menu terms can sometimes feel like a vocabulary test. If you don't know the difference between guanciale and pancetta, just ask. They won't judge you. Much.
Brunch is the Underrated MVP
Most people think of Forno as a dinner spot. That’s a mistake. The brunch menu is one of the best-kept secrets in Montgomery. They do a Lemon Ricotta Pancake that is fluffier than it has any right to be. But the real winner is the Uova al Forno. They take eggs and bake them directly in the wood-fired oven with tomato sauce and spicy sausage. It comes out bubbling, served with crusty bread that you use to mop up every single drop of yolk and sauce. It’s rustic. It’s filling. It’s the ultimate hangover cure, even if you’re just hungover from life in general.
Real Talk on Pricing and Portions
Let’s be real: Forno isn't "cheap." You’re paying for the quality of the ingredients and the skill it takes to manage a wood-fired kitchen. But the portions aren't those tiny, "artistic" smears on a plate either. The pasta portions are substantial. The pizzas are definitely enough for one person, or two people if you’re splitting a few appetizers. You get what you pay for here, which is a rare thing to say about "trendy" spots.
Navigating the Crowd
If you’re planning to go, here is the reality check.
- Reservations: Get them. Seriously. Use OpenTable or call ahead. Walking in on a weekend is a gamble that usually ends in a 90-minute wait at the bar.
- Parking: The Montgomery location has its own lot, but it fills up fast. Be prepared to hunt for a spot in the surrounding blocks.
- Noise: It’s not a quiet library. If you’re looking for a place to have a hushed, private conversation about your inheritance, this might not be it. It’s a social hub.
What to Order if You’re Overwhelmed
If it’s your first time and the Forno Osteria & Bar Montgomery menu feels like a lot, keep it simple. Start with the Polpette (meatballs). They are tender, smothered in a bright pomodoro sauce, and topped with a dollop of ricotta. Follow that with the Rigatoni Buttera. It’s a classic Pietoso dish—Italian sausage, peas, and a tomato cream sauce. It’s the culinary equivalent of a warm hug. Finish with the Tiramisu. It’s classic, boozy, and exactly what you want it to be.
Actionable Takeaways for Your Visit
To get the most out of your experience at Forno, follow these steps:
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- Book Mid-Week: If you want a more relaxed experience where the kitchen isn't slammed, Tuesday or Wednesday nights are the sweet spot.
- Sit at the Bar: If you're a party of two, the bar offers a great view of the action and often has faster service for drinks and small plates.
- Share Everything: The menu is designed for it. Order a pizza, a pasta, and an entrée for the table and pass them around.
- Don't Skip Dessert: The Bomboloni (Italian doughnuts) are made to order and arrive hot. They are worth the extra ten minutes of waiting.
- Check Daily Specials: They often have off-menu pastas or seasonal seafood that reflect whatever came in fresh that morning. Always ask the server "what's the kitchen excited about today?"
Forno Osteria & Bar remains a staple because it doesn't try to reinvent the wheel; it just makes the wheel out of really high-quality flour and fires it in a very hot oven. It’s consistent, it’s vibrant, and it’s easily one of the best meals you can get in the 513. Show up hungry, expect a bit of a crowd, and let the wood-fired oven do the heavy lifting.