Il Forno Bello, a tiny wood-fired pizzeria in north-central Mesa, has gone from new kid on the block to neighborhood staple in a matter of weeks. Since opening in mid-March, the place has been drawing steady crowds, its tight menu and oven-first mindset sending diners into weekend lines that can stretch out the door. Chef Horacio “Lacho” Hernandez, a longtime Pizzeria Bianco veteran who helped shape Phoenix’s pizza scene, runs the pies and manages a lean crew. The restaurant does not take reservations, and waits during peak hours can hit around an hour.
Menu and crowd-pleasers
The menu keeps things old-school and focused: seven wood-fired pizzas, a couple of salads and small plates, and classic desserts like pistachio gelato and an affogato. The Il Lacho, a no-sauce pie loaded with house-made mozzarella, Parmigiano-Reggiano, candied pancetta, jalapeño, and hot honey, runs about $25, while the Basilico with burrata is listed at about $29 and gelato scoops are $7, per the restaurant’s menu, according to Il Forno Bello. A short lineup of bottled beers and a modest wine list rounds things out.
From Pizzeria Bianco to his own oven
Horacio “Lacho” Hernandez spent decades working alongside Chris Bianco before striking out with Il Forno Bello, and that pedigree is a big part of the early buzz. Reviewers and diners have called out the crust as airy and blistered at the edges with a thin, chewy center, and described the pistachio gelato as “creamy, nutty,” as reported by Phoenix New Times. The same reporting notes the shop’s mid-March debut and host estimates of roughly hour-long waits at busy times.
Practical details for visitors
The restaurant lists hours as Monday through Saturday, 11 a.m. to 9 p.m., and closed on Sundays, and it posts that it takes walk-ins only, no reservations, per Il Forno Bello. The business gives its address as 3121 E McKellips Road, and city records show Il Forno Bello applied for a Series 12 restaurant license at that location, according to City of Mesa documents. The site also notes there is no delivery and that takeout is limited during peak hours, so anyone in a rush may want to build in extra time. To dodge the longest lines, an early weekday lunch is your safest bet.
Where it fits in Mesa and beyond
Il Forno Bello’s debut is part of a broader wave of tight-focus, wood-fired pizzerias popping up across the East Valley and giving Mesa more dialed-in pizza options. Local write-ups and neighborhood outlets have highlighted both the opening and Hernandez’s background as key drivers of the early momentum, per local coverage. For additional local perspective on the shop and the area’s restaurant scene, see reporting from Mouth by Southwest.
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