Listed below are links to reviews of Spacca Napoli from around the web.
[ more from biggestmenu]
[ more from centerstagechicago]
"The layout is clean and beautiful, with huge windows that overwhelm the entire north side of the restaurant. The smells wafting from the open kitchen could drive a hungry person bonkers, so you'd do best to start with an order of antipasti...."
[ more from chicagofoodies]
"This plate had meats all with fresh flavor while retaining their distinctness. The green olives were light and looked like evergreen-colore cherries...."
[ more from chicagomag]
"When every foodie in town starts talking about an oven, you know something big is going on. The cause célèbre is the 13,000-pound, Italian-imported beauty at Spacca Napoli (1769 W...."
[ more from chicagoreader]
"True Neapolitan pizza is just flour, water, yeast, salt, and a few spare toppings baked in an oven so hot it could almost forge steel, up to 1,200 degrees. To build his oven, which owner Jonathan Goldsmith matter-of-factly says is "probably the best in Am..."
[ more from insiderpages]
| "We came in a group of four--with more to come--and the owner chastised us for not having our full party. I appreciate the logistical challenges a popular restaurant faces but a base requirement of service--especially at a pizza joint--is not to talk down..." |
1 reviews
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[ more from metromix.chicagotribune]
"Went on Saturday evening at 5:30 called ahead of time and was told they did not accept reservations then we got there (party of five) and were asked if we had a reservation and that if we didn't it would be a 20-25 minute wait. An hour later, there we sti..."
[ more from metromix.chicagotribune]
"The owner of this Neapolitan-style pizza place, Jonathan Goldsmith, takes his pizza seriously. He uses premium ingredients like imported mozzarella di bufala and fior di latte (fresh whole milk mozzarella), Italian flour and olive oils...."
[ more from search.cityguide.aol]
| "Jonathan Goldsmith's infatuation with Italian culture flourished during his three-year stay in Florence, Italy, with his wife and business partner, Ginny Sykes. In fact, he loved it so much that for years he aimed to bring an authentic Neapolitan–style pi..." |
3 reviews
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[ more from sliceny]
"It's mostly a New York story, reaching back to the 1905 opening of Lombardi's on Spring Street as the first dedicated pizzeria, using its coal ovens to cook up the "peasant food of Italy" for Americans who considered it a treat of both gastronomy and conv..."
[ more from vitalinformation.blogspot]
"“Burt’s cooks a mean pizza in a very unique style, with roots far back into the annals of Chicago Pizza History. Burt has spent over 40 years developing and perfecting his style of pizza...."
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