
Based on 1,119 reviews
The kitchen's calling card — warm, herbed focaccia with a crisp crust and airy interior, served with quality olive oil; the reason they named the place after a baker
Brick-pressed roasted chicken with crispy skin and juicy meat, a classic Il Fornaio signature served with seasonal accompaniments
Wide ribbons of fresh egg pasta tangled with a slow-braised ragù that clings to every fold — one of the more honest pastas on the menu
Creamy, properly rested risotto with seasonal add-ins — consistently one of the better executions you'll find at this price tier in the East Bay suburbs