Buona Forchetta is the neighborhood Italian restaurant that San Diego’s been missing. The corner spot has a glittering gold
Stefano Ferrara (the Cadillac of wood-fired pizza ovens), but virtually everything else, from the marble tabletops to the
80-year-old cherry-red meat slicer, was bought secondhand. You can choose from two types of crust: soft and airy Neapolitan
or a light and crispy style they’re calling classic Italian. Look for specials like the Isabella, with crème fraîche, goat
cheese, and sun-dried tomatoes.
Last Reviewed May 2013