Spacca Napoli
1760 W. Sunnyside
Chicago
I've always loved wood-fired oven pizzas. One of my favorite restaurants in Atlanta was Fritti, which creates delicious wood oven pizzas. Chicago, of course, is known for its own Chicago-style deep dish pizza. Sorry, but I'm not a big fan. It's too much. Too much crust. Too much sauce. Way too much cheese.
Recently, I read in Chicago Magazine about a new wood-oven place called Coalfire. We decided to go there for our anniversary. However, when, the day arrived we had second thoughts about taking half the day to go downtown. After doing some research, we discovered a place called Spacca Napoli, which actually got better reviews than Coalfire and which was more conveniently located in Ravenswood--and promised easy street parking!
We were highly pleased with our choice. Spacca Napoli was divine. We started with the house salad, a lovely mix of fresh greens with cherry tomatoes and pit-in olives. It was drizzled with a nicely sweet/tart balsamic vinaigrette and served with flavorful bread.
For the pizza, I chose the classic margherita and Jon chose the Funghi e Salsiccia. Both came out perfectly crisp with blackened spots around the edges and a slightly wet center. Perfect for this type of pizza.
Because it's such a simple combination, the ingredients for a margherita--cheese, sauce, basil--must be top notch. These clearly were. If there's any criticism, it's that it could have used a bit more basil. There was nothing to criticize about Jon's sausage and mushroom pie. The sausage was amazing--tender and perfectly seasoned. This was some of the best pizza I've ever had and we will surely return often.
Subscribe to:
Post Comments (Atom)
1 comment:
Great to hear! My coworker told me about this place last month and I have had it on my "to try" list ever since. I hope to make it soon since it's not too far from where I live.
Post a Comment