Our focus on using salvaged materials wherever possible was part of our concept to create a space that is uniquely regional in design and menu.
Baltimore, MD (PRWEB) February 21, 2014
Baltimore residents and husband and wife duo, Bryan Noto and Emina Dukic, opened the doors to Forno this week, located in the Bromo Arts and Theater District at 17 N. Eutaw St., culminating a year-long endeavor to add a unique dining experience to Baltimore’s culinary scene.
Inspired by restaurants that the couple admired during their visits to Northern California, Noto and Dukic personally oversaw the project to create a modern coastal atmosphere. The former chicken wing restaurant has been transformed into a modern but cozy space, highlighting salvaged barn wood hand selected from Pennsylvania farms, window features that in the past adorned local churches and convents, and even old Maryland school house lighting fixtures, to name just a few details. “Our focus on using salvaged materials wherever possible was part of our concept to create a space that is uniquely regional in design and menu,” says Dukic.
The menu concept can be described as Contemporary American and utilizes local, sustainable, and seasonal food items. To bring their concept to life, Noto and Dukic brought on Kris Sandholm who has years of restaurant and organic farming experience. Kris has developed many delicious offerings, including house made charcuterie, grilled whole squid, braised rabbit, and many more. Keeping in mind the local theater crowd, Forno boasts a pizza oven hand-crafted in Italy, that can turn out personally sized pizza and roasted vegetables in just minutes, offering a delicious and fast option for those dining before a show. With limited dining options in Baltimore’s theater district, Noto and Dukic hope Forno will fill a much needed void for Hippodrome and Everyman Theater patrons, while also being a location that the area’s many residents and business workers can enjoy.
The restaurant also boasts a beautiful bar space with hand-crafted cocktails, seasonal craft beers, and wines hand selected by the couple, using their combined 25 years of experience. “We wanted to create a dining and bar experience that differs from the current local offerings,” says Noto. And they have.
To learn more about Forno, visit http://www.fornobaltimore.com.