Spacca Napoli Pizzeria

Spacca Napoli Pizzeria Review

Despite Chicago's renown for deep-dish pizza, locals are lately swept away by Neapolitan pies bested by 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 bubbling, chewy crusts that edge savory, uncut, thin pies that 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 pleasant sidewalk patio, which seats 45. Reservations Friday and Saturday only.