Forno 301 offers a small menu that’s full of expertly crafted dishes. A trio each of salads, Panini, bruschette, and house specialties are offered alongside three daily specials and a dozen different pizzas; highlights include the grapefruit salad, served as layers of tart fruit and slices of fennel tossed with mixed greens and tomatoes. The menu-staple Caprese, a simple, traditional preparation of sliced tomato, mozzarella, and fresh basil leaves with a drizzle of sweet balsamic is the perfect showcase for the mellow, woody olive oil that Forno imports from Italy. The bruschetti are all excellent, none so much as the 3, spread with gorgonzola, figs marmalade, and prosciutto crudo. Ravioli is cheesy pillows filled with ricotta and resting in a buttery broth of sage and olive oil. Decadent eggplant parmigiani is also perfect, layering tender, thin slices of eggplant, smoky mozzarella and tomato-rich red sauce. Forno means “oven,” and this one is hot.