It’s hard to find; if you’re travelling from downtown one’s likely to drive right past it. Coming down off Capitol Hill, don’t blink or you’ll miss it. Il Forno is tucked into a wedge shaped building off Olive Way with only a sandwich board outside their door to announce their presence to the road. I was hoping this was because it was a hidden treasure, however, I was to find out differently.

Chef Boyardee, a name I’ve used too often in my reviews of Seattle pizza but, and perhaps this is my palate, an apt description. While I’ve used this moniker before to describe elements of a pizza, at Il Forno, it encompasses the whole of my Il Forno Original ($9.95). Let’s start with the crust; pale and anemic, it was more like thin bread dough without the compliment of crispiness. Nearly flavorless I can liken it only to those breadsticks you get at a national chain pizza place, only thinner. The sauce was the best part of the pie. While it tasted as though it came from a can it was at least spruced up with a bit of garlic flavor. As a matter of fact the distinct aroma of garlic wafted freely into the air as the pizza cooled gently on the wire rack that accompanied my table. As for the cheese, well, while it make look golden and delicious in the photos it quickly turned to rubber after a couple of bites. Fairly generic, and awfully greasy, it turned into yet another disappointment for my meal.

Let’s not rule out Il Forno just yet. After all, this was just one meal of one pizza; there were other menu items to be had. But don’t expect a return in the near future. With something as simple as a cheese pizza being such a disappointment I’m more than a bit gun-shy.