You might not expect to find truly authentic Italian food at a spot nestled between a Wendy’s and a Dunkin’ Donuts. But La Forchetta has been doing things the Old World way for 16 years—and they don’t need a fancy location to do it from.
Owner Francesca Di Fede says the spot was the brainchild of her dad, Dominic Di Fede. After moving to South Florida from New Jersey in 2000, Dominic did what he knew best—opened pizzerias. But he also had a knack for finding locations that he felt had been overlooked. “Even the locations he had in New Jersey were always hidden, like in the middle of a neighborhood,” Francesca says. When he picked the spot for La Forchetta in 2009, the Di Fede family had its doubts. “We were like, ‘Dad, this is tough spot,’” Francesca recalls. But Dominic was adamant. “He told us: ‘It’s right off I-95. People are going to find us. People know who we are and what we do.’”
Dominic wasn’t wrong—the food at the fabulously unfussy La Forchetta is worth the drive from practically anywhere. For starters, order a beautifully built charcuterie board to nosh on over a glass of imported Italian wine. But the standout appetizer here is the Buratta and Beans. Warm butter beans and roasted cherry tomatoes encircle a generous dollop of creamy mozzarella, finished with olive oil, balsamic glaze, and Florida orange blossom honey. (Pro tip: ask for a second helping of bread to soak up every last delicious morsel.)
Main courses are divided into Primi (primarily pastas) and Secondi (mainly meats). Bring a friend and dive into a plate from each section so you can sample. From the Primi fare, the Wild Mushroom Ravioli offers perfect pillows of earthy goodness topped with a rich slow-braised short rib port wine sauce and a tomato ragu. Francesca’s favorite is the Penne di Pappa, prepared with sautéed shiitake mushrooms and a homemade Bolognese sauce, finished with a creamy pink vodka sauce and shaved Parmesan cheese. “That was my dad’s dish, and it will always stay on the menu,” she says. “It was served at the banquet on my mom and dad’s wedding day.” On the Secondi menu, go for a tangy twist with the Veal Al Limone in a creamy lemon and butter sauce, topped with artichokes, capers, and cherry tomatoes. Francesca advises diners not to skip the Chicken Luca—sautéed with shiitake mushrooms and asparagus, topped with mozzarella cheese, and finished with a light plum tomato–wine sauce. “Every time a new customer comes in and they’re like, ‘I’m going to order the chicken parm just to get a taste of what you’re all about,’ I’m like: ‘No, no, no. The taste of what we’re all about is the Chicken Luca,’” she says.
If you still have room left after all of the savory goodness, there are several tempting sweet treats to choose from—but the Pistachio Cream Cake is a clear winner—made with layers of sponge cake interspersed with pistachio and ricotta cream, and sprinkled with powdered sugar…