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Fodor's Chicago 2014
Spacca Napoli Pizzeria
Spacca Napoli Pizzeria Review
Despite Chicago's renown for deep-dish pizza, locals are swept away by the thin-crust Neapolitan pies at this bright Ravenswood gem. Finely ground Italian flour, imported buffalo mozzarella, hand-stretched dough, and a brick, wood-fired oven built by Italian craftsmen are credited for producing the bubbling, chewy crusts of these pies, which diners eat with a fork. Antipasti, a well-priced Italian wine and beer selection, and desserts like tiramisu round out the menu. The proprietors shun takeout and turn up the lights a little too high, but the food wins out, accounting for out-the-door waits, even on weekdays. In summer, angle for a table on the large pleasant sidewalk patio. Reservations can be made for Friday and Saturday only.
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