Salvatore Gaglio brings an Italian passion for simple, yet flavor-packed foods to his role as chef at Antico Forno. Innovative and fresh describe his approach to the Neapolitan and Sicilian dining experience he creates.

The restaurant features brick-oven classics such as roasted chicken in natural juices with garlic and herbs stuffed under crusted skin; pizza with artichoke hearts, imported Italian porcini mushrooms, and Campania buffalo mozzarella, finished with truffle oil; and linguini with clams, mussels, calamari and shrimp, sautéed in a plum tomato sauce and baked in parchment paper.