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As mentioned in a recent post, I bumped into George Germon and Johanne Killeen at their new foodbar Tini a couple of weeks ago. We had a great chat and the discussion reminded me of a delicious and inspiring dinner I had at Al Forno recently. The source of my inspiration is the long standing consistency and excellence achieved by Johanne and George at Al Forno after all more than 20 years in operation. That George and Johanne not only look great but speak about food with the same inspired voice they had when I first met them two decades ago leaves me in awe. My most recent meal there was no exception.

Of each of the seasons of the year my favorite time to visit Al Forno is early spring or late fall when the weather is grey and rainy, as odd as that may sound. When the sky is grey in Providence along South Water Street the location smells of Pink Floyd and Edgar Allan Poe to me. The restaurant sits just across the mouth of the Providence River between South Main and South Water streets. It’s directly across from the Point Street power station and during winter the silhouette of the power plant is reminiscent of the stark industrial Battersea power station that appeared on the cover of the Pink Floyd album Animals back in 1977. Arched four story windows are dimly lit between each of the three massive smoke stacks that give the Point Street station it’s Battersea like feel.  

When it rains this side of town the wind sweeping up the bay blows the drops horizontally into my face and I pull the collar of my jacket up to protect it. Running along the slippery cobblestones toward Al Forno with my collar up, dark dreary rain stinging my face, I feel like Edgar Allan Poe on one of his trips down Benefit Street, just a mile away, chasing the widow Sara Helen Whitman back in 1845. Providence’s south Main Street in spring and late fall, like other Poe dwelling places including Baltimore’s Fells point and Boston’s North End, has a macabre feeling on a stormy night and that’s just the way I like it when headed to Al Forno.

Is it strange for me to like this? Not really when you think about what happens when I step inside the restaurant. Once inside, the heat radiating from the massive wood fired ovens that George built more than 20 years ago creates an old fashioned dry heat and slightly smoky aroma that acts as a salve to the weather outside and delirium of Poe-like thoughts. Without the weather and mid-nineteenth century meets Pink Floyd mood the contrast between outside and in would not be so dramatic, the comfort not so deep. And that’s what I feel when I go to Al Forno, a reviving deep comfort.  Who wants to walk around soaking wet, feeling like Edgar Allan Poe, David Gilmour ringing in his ears? I much prefer warming up at the first floor bar, the massive wood fired oven in view on the other side of the garage like window along the wall.

Why the comfort? Because a restaurant that year after year offers perfectly prepared foods provides customers with a reliable experience in a world where finding the constant is a challenge. I am physically comfortable when I step through the door because I know what I like, know they will have it, and know it will be exactly like it was the last time I ordered it (not that I order the same item every time).

I even know the exact table I like. My preferred perch at Al Forno is one of the two-tops against a window on the left hand side of the second floor dining room – power plant in full view. As far as the menu goes, I always order an appetizer, a baked pasta, a pizza and fish if available. My back up entree is the Spicy Clam Roast with Mashed Potatoes, a dish I first enjoyed in 1992 that remains exactly the same today. Note that I plan my meal knowing there will be leftovers. Al Forno food is great the next day. 

George and Johanne have been plying their trade since the mid 1970’s when George worked for Dewey Dufresne, the emerging leader of the nascent Providence restaurant scene back then. Today Dewey is known as the king of Clinton Street after guiding his wonderful and talented son Wylie to the heights of the molecular and scientific food scene in the lower east village. Dewey, it seems, has a penchant for cultivating restaurant talent and passed this on to Johanne and George. The two, like their restaurant, have aged gracefully and now, like Dewey before them, they have spawned several generations of talented chefs that have gone on to open their own restaurants, most notably Bran Kingsford at Bacaro in Providence (to name just one).  Where they differ from most is the enduring quality offered at Al Forno. Most restaurants in their third decade of life are threadbare or uninspired but Al Forno bucked that fate and remains as relevant and excellent today as ever. Sated and comfortable!

 Grilled Pizza Margarita

Antipasto Al Forno

Crispy Cod Cakes with Smashed Avocado

Baked Pasta with Tomato Cream and Five Cheeses

Al Forno

577 South Main St

Providence, RI 02903

401-273-9760