Al Forno Ferruzza was spawned in Portland's street vendor culture, from a cart the duo dubbed "a purple people pizza feeder." From humble cart beginnings, Stephen Ferruzza and Meme Rincon moved their way into a Portland restaurant and have been rocking steady ever since.

Now in Olympia, with the Portland location running smoothly in the hands of friends and family, they look forward to their newest endeavor.

They are working with local produce growers and meat manufacturers, and plan to have a rotating menu based on what ingredients are in season.

They have also been working with folks at the Eastside Club to make the most of their location. The decision to serve slices through a late-night window and refurnish the restaurant were both made on advice from the Eastside. Where the short-lived A2 restaurant had picnic tables, there are now comfy booths and a new mural of scenes in Italy and Olympia.

Ferruzza imports olive oil from cousins in Sicily, and makes pizza the way his father taught him, with fresh ingredients and their trademark high temperature oven.

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