Toronto's pioneering wood-fired Italian restaurant group — Il Fornello was among the first to bring wood-fired Neapolitan-influenced pizza to Toronto in the 1980s, and the Danforth original remains excellent decades later. The thin-crust, wood-fired style and the Italian-Canadian wine list make it a reliable neighbourhood anchor.
Neighbourhood: Various (Danforth, Bloor West, King West) · Address: 1560 Danforth Ave (flagship), Toronto, ON | Multiple locations · Hours: Mon–Thu 12pm–10pm | Fri–Sat 12pm–11pm | Sun 12pm–9pm · Price Range: $$ · Editorial status: Not yet verified
Il Fornello was the first in Toronto to do wood-fired pizza right, and decades later their thin, blistered crust still sets them apart. The Italian-Canadian wine selection is fun and the menu has plenty for vegetarians and families.
They pioneered proper Neapolitan-style pizza here back in the '80s, putting wood-fired ovens to use long before it was trendy. Unlike many newer pizzerias, Il Fornello still feels like a genuine neighbourhood spot and is one of the few local chains with consistently decent options for vegans and gluten-free diners.
Il Fornello pioneered wood-fired Italian pizza in Toronto when it opened on the Danforth in the mid-1980s — before wood-fired pizza was fashionable, before the Neapolitan revival, before most Toronto diners understood what the technique produced. The Danforth original has served the Greektown neighbourhood for nearly four decades and represents a Toronto dining institution that has outlasted trends by continuing to do what it has always done.
The wood-fired oven — original to the Danforth location and maintained across subsequent renovations — is the restaurant's defining equipment. Wood-fired pizza cooking occurs at 400-450°C (lower than the Neapolitan tradition's 450-500°C) for approximately 2-3 minutes, producing a crust with more char than a conventional oven and less char than a high-heat Neapolitan wood fire. The Margherita shows the technique: slight blistering, a soft but not soupy center, and the aroma of wood smoke integrated into the crust.
The pasta primavera (pasta with spring vegetables in olive oil or light cream sauce) reflects the Italian-Canadian kitchen tradition that Il Fornello was part of establishing in Toronto — accessible Italian food that didn't patronize its clientele with heavy Americanized sauces while remaining more approachable than formal Italian restaurants. The pasta is properly al dente (checking for doneness rather than cooking to a timer), the vegetables are seasonal and not overcooked.
Il Fornello's multi-location expansion (Danforth, Bloor West, other GTA locations) has maintained quality standards that most restaurant groups sacrifice at scale. The Danforth original, with its neighbourhood history and its loyal Greektown clientele, remains the flagship experience.
Il Fornello opened in the mid-1980s on the Danforth — nearly 40 years of continuous operation makes it one of Toronto's longest-running Italian restaurants and a genuine dining institution. It pioneered wood-fired pizza in the city before the technique became fashionable.
Yes — the multi-course Italian format, accessible pricing, and welcoming service make Il Fornello suitable for family dining. The Danforth location in Greektown has a neighbourhood, family-friendly atmosphere that's been consistent for decades.
The wood-fired Margherita is the starting point — it demonstrates the oven's technique. Pasta primavera for a lighter main. Ask what's available as a seasonal special — the kitchen rotates dishes with the season.
Yes — Il Fornello takes reservations at most locations. Weekend evenings book up, especially the Danforth location, so reserving in advance is recommended for groups.
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