For more than four decades, Michael Ayoub has been shaping New York’s pizza culture, his hands dusted with flour as he mastered everything from Chicago-style to grilled pies. In 2004, he opened Fornino in Williamsburg and quickly made history: his scientifically minded approach to dough fermentation and his inventive toppings helped ignite the artisanal pizza craze that swept through the city in the early 2000s.
Fornino—named after Ayoub’s mother’s maiden name, which fittingly translates to “little oven” in Italian—has since become a beloved Brooklyn fixture, known for expertly blistered crusts, thoughtfully layered flavors, and a commitment to using only the best ingredients. Over the years, Ayoub has expanded Fornino to multiple locations while never straying from the fundamentals: balance, creativity, and respect for tradition.
At Time Out Market New York, Union Square, Ayoub brings Fornino to Manhattan for the very first time, joining the lineup after years as a favorite at Time Out Market in Dumbo. The Union Square menu highlights his classics—think soppressata, buffalo mozzarella, and broccoli rabe piled high on a sturdy fermented crust—along with crisp salads, focaccia sandwiches, and rotating specials crafted with ingredients sourced from the Union Square Greenmarket, just steps away. Breakfast sammies on housemade focaccia round out the offering, adding a new twist to the Fornino repertoire.
With its mix of tradition and innovation, Fornino at Union Square offers a chance to taste a true piece of New York pizza history—one perfected by a chef who has been shaping the craft for over 40 years.