LTH Home

Spacca Napoli - new pizzeria in Ravenswood, long

Spacca Napoli - new pizzeria in Ravenswood, long
  • Forum HomePost Reply BackTop
    Page 12 of 12 
  • Post #331 - July 9th, 2015, 5:44 pm
    Post #331 - July 9th, 2015, 5:44 pm Post #331 - July 9th, 2015, 5:44 pm
    Nine of us (mostly kids) were able to snag a last minute reservation on Sunday, and not only did they accommodate us, not only was service great, but the food was every bit as awesome as its ever been. Between here, Forno Rosso and Coalfire I've got a lot of quadrants covered for great pizza.
  • Post #332 - August 18th, 2017, 11:06 am
    Post #332 - August 18th, 2017, 11:06 am Post #332 - August 18th, 2017, 11:06 am
    With no posts for two years, I figured an update was in order. Spacca Napoli is still a gem, and my pizza was one of the tastiest I've had in a long time.
    image.jpg Sausage and Pistachio Pesto
  • Post #333 - August 18th, 2017, 11:49 am
    Post #333 - August 18th, 2017, 11:49 am Post #333 - August 18th, 2017, 11:49 am
    I was there last weekend and had a Diavola, which was stupid good - tiny char blisters bottom and top, lots of intense summer basil, spicy soppressata. Flavor character is actually very similar to the same offering at Freddy's in Cicero, which is about 1/2 the cost of the same amount of pie, but the crust here elevates the value. I think Forno Rosso and Coalfire may continue to edge SN, but marginally.
  • Post #334 - August 19th, 2017, 6:37 am
    Post #334 - August 19th, 2017, 6:37 am Post #334 - August 19th, 2017, 6:37 am
    While we're piling on here, I had forgotten a recent visit when Spacca Napoli was on our way walking to Wrigley for the Dead & Co. show last month, so on the spur of the moment we stopped in for an artichoke and black olive pie, washed down by a couple of Peroni's. Sat outside, quiet, great service, high enjoyment factor.
  • Post #335 - November 19th, 2017, 12:52 pm
    Post #335 - November 19th, 2017, 12:52 pm Post #335 - November 19th, 2017, 12:52 pm
    I tend to visit once every few months and last night's pizza was as good as usual. Yes, the pizzas have changed over the years and they're not quite as soupy in the middle as I once recalled. But the crusts and toppings are prepared with great care. And if you haven't been there in a while, you may not have noticed that they added an extra pizza oven earlier this year, thus reducing wait times for pizza.

    An added plus last night was a parting gift of a small cannoli upon exiting the restaurant.
  • Post #336 - June 20th, 2020, 3:33 pm
    Post #336 - June 20th, 2020, 3:33 pm Post #336 - June 20th, 2020, 3:33 pm
    Spacca Napoli has become even more of a staple for my house in the COVID era. They are as efficient and kind as ever with carryout. Pizzas still top shelf, and their insalata mista travels and keeps remarkably well.

    I can't wait for all of this to be over and to be back inside a crowded dining room at Spacca.
  • Post #337 - June 20th, 2020, 5:03 pm
    Post #337 - June 20th, 2020, 5:03 pm Post #337 - June 20th, 2020, 5:03 pm
    KevinM wrote:Spacca Napoli has become even more of a staple for my house in the COVID era. They are as efficient and kind as ever with carryout. Pizzas still top shelf, and their insalata mista travels and keeps remarkably well.

    I can't wait for all of this to be over and to be back inside a crowded dining room at Spacca.



    I actually loved dining al fresco there. The insalata mista is one of my favorite salads. Thanks for the reminder. Maybe tomorrow.
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #338 - August 2nd, 2020, 8:43 am
    Post #338 - August 2nd, 2020, 8:43 am Post #338 - August 2nd, 2020, 8:43 am
    Image
    If it's still on the menu, get thee to Spacca today for the burrata zucchini flower special pizza. And don't get carry out like I did. Neapolitan pizza is to be eaten immediately out of the oven if possible.

    Also get the eggplant parm appetizer from the specials menu. Killer stuff.
  • Post #339 - August 2nd, 2020, 10:42 am
    Post #339 - August 2nd, 2020, 10:42 am Post #339 - August 2nd, 2020, 10:42 am
    That looks amazing! I'm going to have to seek out some zucchini flowers...
  • Post #340 - June 19th, 2021, 8:49 am
    Post #340 - June 19th, 2021, 8:49 am Post #340 - June 19th, 2021, 8:49 am
    Still. Firing. On. All. Cylinders.

    We went last night. I called earlier in the week and couldn't get a reservation before 8 pm, but Jonathan answered the phone. I recognized his voice. He made it happen. I told him my sister and mum were heading into town. It's my DH's Celebration of Life for his Mum today. Tomorrow is my sister's golden birthday. This is probably not the way she intended to celebrate. But she's a tried and true #familyfirst type of person even though we told her we understood. So her big celebration with her friends (and me) will be next weekend.

    She said she wanted pizza and I could not think of a better place.

    My mum got clams on her pizza. My sister got mushroom with sausage. I got mushrooms. Alistair got the perfectly pretty for summer prosciutto and arugula.

    As GWiv would say, Spacca Napoli, "count me a fan".
    Ava-"If you get down and out, just get in the kitchen and bake a cake."- Jean Strickland

    Horto In Urbs- Falling in love with Urban Vegetable Gardening
  • Post #341 - January 7th, 2025, 9:23 pm
    Post #341 - January 7th, 2025, 9:23 pm Post #341 - January 7th, 2025, 9:23 pm
    Spacca Napoli continues to deliver the goods.

    Image250g burrata, olive oil, sea salt, crostini

    Imagetraditional eggplant parmesan

    ImageDiavola: blended San Marzano tomatoes, fior di latte, Calabrese soppressata, basil

    ImagePistacchio: fior di latte, pistachio cream, sausage (only on half by request), basil

    ImageBufalina: blended San Marzano tomatoes, mozzarella di bufala, basil, pecorino gran cru

    ImageThe best bowl of soup in Chicago?

    What else can be said about this place? The menu doesn't change all that much and neither does the quality of the ingredients or the finished product. I would have liked these pizzas cooked for approximately 7.4 seconds longer (maybe 14.2 for the Bufalina), but I certainly wasn't complaining and I continued to eat well past when I realized I was full. I'd never tell anyone to go here and not get the pizza, but the burrata (more than half a pound!) and the eggplant are worth a trip on their own.
  • Post #342 - January 8th, 2025, 12:50 pm
    Post #342 - January 8th, 2025, 12:50 pm Post #342 - January 8th, 2025, 12:50 pm
    MarlaCollins'Husband wrote:Spacca Napoli continues to deliver the goods.

    Glad to read this because some recent accounts from a friend/pizza-savvy regular went quite the other way. They described problems with unevenly cooked pizzas that they'd encountered on multiple recent visits. Glad to see some data suggesting it may have been an extended blip.

    =R=
    Same planet, different world
  • Post #343 - January 8th, 2025, 2:39 pm
    Post #343 - January 8th, 2025, 2:39 pm Post #343 - January 8th, 2025, 2:39 pm
    ronnie_suburban wrote:Glad to read this because some recent accounts from a friend/pizza-savvy regular went quite the other way. They described problems with unevenly cooked pizzas that they'd encountered on multiple recent visits. Glad to see some data suggesting it may have been an extended blip.

    This could be a case of them being pickier than me (I did note, in the gentlest way possible, that I thought they were a smidge undercooked/very slightly doughier than ideal). I'd be curious if my pictures look like the ones they weren't happy with.

    I'd also note that Jonathan wasn't there last night. I'm far from a regular at Spacca, but the friends who I was with said him not being there was not out of the ordinary. He doesn't cook the pizzas, but it wouldn't be surprising if his absence leads to inconsistency.
  • Post #344 - February 4th, 2025, 7:47 am
    Post #344 - February 4th, 2025, 7:47 am Post #344 - February 4th, 2025, 7:47 am
    His pizza wowed even Chicago’s best chefs. But there’s a gut punch.

    Just as Spacca Napoli owner Jonathan Goldsmith was winning an award from chefs citywide, he was prepping for stomach cancer surgery.

    https://www.wbez.org/food-drink/2025/02 ... het-cancer
    Never order barbecue in a place that also serves quiche - Lewis Grizzard

Contact

About

Team

Advertize

Close

Chat

Articles

Guide

Events

more