The Fortina chicken parm. Reader of lohudfood probably already know that Fortina, the red-sauce joint for hipsters, is now serving this wacky-ass chicken parm, which instead of an old dried-out shoe, cuts like butter and tastes like heaven.
The chicken here is formed as al torchon, which, in French cooking, is a method that uses a cloth — cheesecloth, a clean towel — to shape and bind an ingredient together. In this case, chicken.
It is served with old school steak fries!
FORTINA: More coverage on the lohudfood blog.
Chicken parm has been done poorly so many times that it’s a revelation to have a great version. The Fortina chicken parm is juicy, meaty, sweet and bright, with a whole bunch of melty cheese YUM!
No visit to Fortina would be complete without a sample of the famous Luigi Bianco:
And another favorite, the San Genarro:
All is well at Fortina. All is well.
The 411 on Fortina: fortinapizza.com.
