Press coverage organized A – Z by media outlet:


November 1, 2015


By Steve Dolinsky

Zagat Releases New Chicago Restaurants Guide

Thursday, June 26, 2008

Watch Video


Thin-crusted pizza options

By Steve Dolinsky

April 4, 2006

“We all know deep dish was born in Chicago, but did you know that the original pizza — thin, blistered crust with fresh mozzarella and a whisper of tomato sauce really comes from Naples? A Ravenswood restaurant is now making Neapolitan-style pies everyday proving you can do thin crust in Chicago.

“The Neapolitans, when you ask them what’s special about their pizza, they’ll close their eyes, they’ll begin to dream, they’ll talk about the first bite: there’s a crunch, a resistance, and then there’s this wonderful chew.”

Amici Journal

Spring 2007

“The bottom line is, if you want to go to Italy, but just can’t get away right now for whatever reason, go to Spacca Napoli.”

Bon Appetit

Artesianal Pizza

March 2007

“For the pizza at Spacca Napoli, the passionate Jonathan Goldsmith goes for authenticity by using almost exclusively Italian imported ingredients: mozzarella di buffalo, San Marzano tomatoes, and Molino Caputo flour.”

CBS Chicago

September 17, 2014

Best of Chicago / Best Pizza in Chicago / Best Neapolitan-Style Pizza

“Take a trip to Italy by visiting this Lincoln Square pizzeria. Opened in 2006 after many trips to Italy, owner and “Pizzaiuolo” Jonathan Goldsmith’s eatery focuses on “true” Italian pizza: thin-crust pizzas cooked in a wood-fire oven. There’s also a focus on minimal — but fresh — toppings, whether you’re experiencing the salsiccia (San Marzano tomatoes, sausage, basil, fior di latte and pecorino gran cru) or the prosciutto e rucola (provola, prosciutto di parma, parmigano reggiano and arugula), to name just a few.”


Around Chicago in Seven Days

March 6, 2006

By Misty Tosh

“Looking like a giant throbbing tangerine, this spacious Neapolitan-style pizzeria is just what Chicago needs: A place where you can stroll in, order up a glass of vino, and in less than 10 minutes be presented with a bubbling, slightly charred, basil-infused pizza straight out of a wood-burning oven. Ahhh, Italy. Where have you been hiding?”


Pizza joints at the Top of Their Game

October 2, 2006

by Kate Rockwood

“Craving Neapolitan? Get yourself to Spacca Napoli
Spacca Napoli is as close as I’ve had to places in Naples. The big secret when you’re doing Neapolitan pizzas is the high temperature of the oven, which cooks the dough in just minutes and seals it. Spacca Napoli can bake that pizza in less than a couple minutes…”

Chicago Lawyer

August 2006

“mussels…plump and distinctive…even their broth is alive.”

Chicago Magazine

November 2, 2015

Inside Chicago’s Best Restaurants / Watch Jonathan Goldsmith Make a Sfizi ai Pomodori Pizza at Spacca Napoli

October 13, 2015

Chicago’s Best Pizza

124 Best Dishes / Antipasto di Melanzane

“the eggplant appetizer…is a rich combination of sweetness and smoky depth with a hint of peppery zing and a sharp acidic edge.”

August 2007

Pizza Slimdown

“Everything is in alignment.”

August 2006

Best of Chicago: Best New Pizza

“Since December 1943 … Chicago has staked its reputation for pizza on deep-dish — until five months ago, that is. Enter Jonathan Goldsmith, a native Chicagoan who imported from Italy a woodburning oven to a Ravenswood storefront with the mission to make authentic Neapolitan pizza. His perfectly thin, tender, and chewy crust pizza won us over….”

Falling Hard for Pizza

By Deborah Wilk

“any chewy, tender-crusted pizza this place pulls out of its Neapolitan-built oven means happiness.”

May 2006

Best New Restaurants – Best of the Best Most Authentic Neapolitan Pizza

“At Spacca Napoli, even the bricks in the oven are from Italy”

May 2006

Best New Restaurants / Heat Wave

“When every foodie in town starts talking about an oven, you know something big is going on….”

Chicago Reader

It’s All in the Oven

By Nicholas Day

March 10, 2006

“Jonathan Goldsmith slept just three hours the night before last. His new Neapolitan pizzeria, Spacca Napoli, was so busy on its first Friday that he had to get up at four the next morning to make dough. Now it’s Sunday at noon, and he needs to make more. But Goldsmith, dressed in a baseball hat that says “Napoli” and a T-shirt bearing the brand name Caputo (makers of a finely nulled pizza flour), is too enthusiastic about his massive wood-burning brick oven to mind.”

Chicago Sun-Times

Spacca Napoli pizza a true taste of Italy

By Pat Bruno

“The pizza is great. The pizza is the best I have had this side of Naples, Italy. All of the pieces for great pizza are in place. The woodburning pizza oven (and a pizzaiolo who knows how to tend the oven) and a perfect crust (a specially milled flour from Italy) are just the beginning. Now come the toppings, all of them so very Neapolitan that you just know that the owner (Jonathan Goldsmith) spent time in Naples getting everything just right. Fresh basil, arugula, prosciutto di Parma, rapini, Italian sausage, extra-virgin olive oil. And then those terrific tomatoes that are laid on the crust with a proper and gentle hand. And then those cheeses – fior di latte mozzarella, mozzarella di bufala -that add the right note of character and flavor.

“I swear, if I put the Margherita pizza served at Spacca Napoli alongside the one served at Antics Pizzeria Brandi in Naples, they would be hard to tell apart. Both have the puffiness of the crust around the edges, a wave of highs and lows that are a joy to behold and even more fun to eat. The burn on the crust edge here and on the bottom there from the high-temperature wood fire of the oven. The flow of tomatoes (used with proper restraint) and the subtle melt of the cheese, which serves as an thin veil instead of a heavy blanket. The leaves of fresh basil spotted across the top. And then the gentle give as teeth meets crust, a gentle pillowy texture, the crust practically melting in my mouth. Am I gushing too much?”

Chicago Tribune

Kelsey Grammer, the Boss of Chicago

By Nina Metz

July 1, 2011

“We usually go for pizza at Spacca Napoli (on the North Side).” — Kelsey Grammer

Chicago Tribune

Fine dining, fair pricing: Michelin Guide unveils the winners of its Bib Gourmand

By Phil Vettel

November 10, 2010

“There was a chalk outline of the Michelin Man on the sidewalk beside Spacca Napoli Pizzeria Wednesday morning, and it’s safe to say the staffers and owners were overjoyed. ”

Chicago Tribune

A Match made in Southern Italy

By Bill Daley

October 22. 2008

“For wine with thin crust, go to the homeland of pizza.Thin crust pizza calls out for southern Italian wine.”

Chicago Tribune

For some pizza lovers geography matters

By Kevin Pang

February 22, 2007

“The arugala and proscuitto di parma … we devoured at Spacca Napoli, is peppery, chewy, nutty, smoky and phenomenal.”

Chicago Tribune

Pizza Perfect

February 21, 2007

“The essence of the pizza is the bread … the almost ethereal slightly smoky crust …”

Chicago Tribune

The Naples Staple: Spacca Napoli

Aug. 22, 2006

“Open since: February. If it were a famous Italian it’d be: The Soprano’s Paulie Walnuts. Wait, wait, hear us out on this one: Owner Jonathan Goldsmith is no baddie — in fact, he’s the longest-serving volunteer at civic-minded Inspiration Cafe. But you don’t get the city’s most authentic Neapolitan-style crust (please, don’t confuse it with crispy Roman ‘za) by being anything less than a total hard-ass when it comes to the small stuff. From dough balls (between 180 and 300 grams) to precise cook time (90 seconds), Goldsmith enforces the rules — just like they do at the Naples spots where he trained. The result: full-flavored, supple bubbly crust offering a perfect combo of char and chew. Oven trivia: 1,400 lbs.; 1,200 degrees; oak-fired Number of pies on menu: 14-16 Our fave: Salsiccia e Broccoletti. This white pizza brims with Fior di latte mozzarella and fruity olive oil, plus rapini — a heart-smart veggie always helps mitigate gorging guilt. But don’t forget about: Insalata Mista, the meaty Sicilian green olives are enough to turn us into FBI informants.”

Chicago Tribune

July 20, 2006

“The crust is light and chewy, thin in the center and thick and bubbly at the edges. The underside is perfectly browned, with small intermittent patches of char.”

Chicago Tribune

Crowds welcome pizza done Spacca Napoli style

By Janet Franz

“First impressions: It’s hard to miss Spacca Napoli, the only restaurant on this side street in Ravenswood — first, because of its pumpkin-hued facade, and second, because there’s likely to be a passel of hopeful diners spilling out onto the sidewalk most nights.”

Chicago Tribune

Oven envy: Chefs turn up heat in the quest for perfect pizza

By Trine Tsouderos

November 9, 2006

“It was built … in the tradition of classic Neapolitan ovens, similar to the ones built in Pompeii 2,000 years ago. It is the hot beating heart of his restaurant.”

Chicago Tribune Magazine

Pedaling to Italy
Lacking a plane ticket to Naples, crisp up a Neapolitan pizza

By Leah Eskin

May 28, 2006

“The soft dough is handmade in the tradition of Naples, cradle of pizza civilization, home each day to 1 million pizza aficionados and 7 million hot pizzas. Scientists, scholars and pizza fabricators concur: No more than flour, water, yeast and salt.”


“The pizza crust is so fabulous, I could eat it plain. There is nothing like it.”

“The food is excellent and many of the top Chicago chefs have dined there and given rave reviews.”

Chicago Conscious Choice (Mindful Metropolis)

Spacca Napoli Exudes Authenticity

By Janine MacLachlan

“…. It was 9:15, fifteen minutes past closing time. Would it be possible to get an after-hours pizza? No such luck: Today’s unused dough had just been tossed out. Our hopes dashed, I was torn between admiration for a restaurant that prized quality rather than saving dough for the next day to keep costs in line, and regret at this setback in our quest. But my heart soared as our host, reluctant to let down potential patrons, even tardy ones, broke out the Prosecco, the sparkling wine of Italy, and laid out a selection of antipasti.”

“A Step Into Naples, with no Jet Lag”

“Every once in a while you come across a place that exudes a vision. For chef/owner Jonathan Goldsmith, Spacca Napoli is it. From the custom-built oven and a logo inspired by an ancient coin to the authentic soft-crust pizza, this place appears to be a neighborhood spot, but it’s really a peek into someone’s calling. In one of those serendipitous instances of bad timing turned good, we heard a great story to console us for missing the great pizza.”

Daily Meal

101 Best Pizzas in America: #23 Bufalina

October 2013

“Spacca Napoli stands out from the rest of the Chicago pizza pack due to its unique take on Neapolitan-style pizza. The restaurant has garnered a laundry list of accolades, from the 2013 Michelin Bib Gourmand Award to a 95 percent “like” rating on Zagat. The pizza is consistently applauded for its authenticity, as owner Jon Goldsmith travels to and from Naples regularly to study the flavors of the region. The menu differentiates pizze rosse (made with traditional red sauce, tomatoes, and topped with olive oil) from the pizze bianche (made without red sauce and topped with olive oil). Customers can dine on the prosciutto e rucola, bianca con bufala, diavola, or salsiccia when they’re looking for an expertly prepared pie, but this year’s featured pie noted as the thing to order is the Bufalina: basil, mozzarella di bufala, and olive oil. Questo è tutto ciò che serve!”

Draft Magazine

Italia Ho!

By Rose Spinelli

March/April 2007

“Like most who’ve walked through the door since its 2006 Valentine’s Day opening, its been a Neapolitan-style love affair.”


The 38 Essential Pizzas Across the Country: #34

September 2013

“Chicagoans revere the traditional Neapolitan pizzas coming out of the wood-burning ovens at the 10-year-old Spacca Napoli. Food writer and former Eater Chicago editor Ari Bendersky explains, “Spacca deserves to be on any top pizza list, Chicago or otherwise. It was really the place that started the Neapolitan movement here and has held its place at the top. The crust is perfectly crispy and doughy and wet in the middle. While they have their staples like the margherita with mozzarella, basil and pecorino, I love their funghi e salsiccia and the prosciutto e rucola — the fresh arugula adds a perfect pepperiness. This is one of the few places in town that makes you feel like you’ve actually traveled to Naples for dinner.”

Fodor’s Choice 2008

“One of the world’s top establishments selected by the most discerning travel experts”

Food & Wine

American’s Coolest Pizza Ovens 

June 2013

“The wood-burning oven was modeled after the communal ovens of ancient Pompeii. Its mosaic of wheat is made with Venetian glass tiles and was inspired by an image of a coin in Le Antiche Monete di Neapolis, a book about the ancient money of Greek Naples.”

Food & Wine

Trends: The Hot Spots: Spacca Napoli, Chicago

July 2006

“The city’s newest Neapolitan has a wood-burning oven hand-built by Italian artisans.”

Read the “Elements of a Perfect Pizza

Fra Noi

Thrice as Nice

“Ravenswood pizzeria has earned Michelin’s Bib Gourmand Award for the third year running.”

Fra Noi

Spacca Napoli: A true taste of Naples

By Charles P. Pecoraro

July 2006 LA VERA CUCINA 100

“Skeptics may suggest that the last thing this city needs is another pizza parlor. But nothing else comes as close to such legendary Naples pizzerias as Di Matteo, Antica Brandi and Santa Brigida as this vibrant new venture does.”

Huffington Post

Authentic Neapolitan pizza arrives in Ravenswood

By Audarshia Townsend

“Goldsmith strives to take this pizza place to another level with all imported ingredients (such as mozzarella di bufala, prosciutto and white porcini mushrooms) and service on the level of a four-star restaurant.”

Huffington Post

Spacca Napoli ranked top 5 pizzerias in the nation

February 27, 2013

Best City For Pizza: The Top Towns In America For Snagging A Superior Slice Of Pizza Pie

“The Windy City has been called the home of the America’s “Most Life-Changing Slice” so it comes as no surprise that Chicago-style creations are often imitated — but never duplicated.”

The Infatuation

August 7, 2015

The 10 Best Italian Restaurants in Chicago

“Authentic Neapolitan pizza, and the best pizza in the city. Period. Exclamation point. Mic drop.”

The Kitchen

May 7, 2014

Pizza A Quattro Mani with Eataly and Spacca Napoli Pizzeria

La Mozzarella

La tua pizza mi ha fatto piangere

By Lara Postiglione

March 8, 2006

“When I bit into it, it put tears in my eyes and I couldn’t help it. For the first time ‘food’ meant to me much more than just curbing my appetite. In a fraction of a second the best memories of my Neapolitan life went through my mind, the taste and the texture of something that I had almost everyday and I grew up with was resuscitated after 4 years.”

LTH Forum

Spacca Napoli named by our members as one of Chicagoland’s great neighborhood restaurants 2006-7

“Easily the most authentically European pizza in these parts in a long time, or maybe ever… It is obvious that the owner is pouring his heart and soul into something he has a passion for. The crust on my Bufalina pizza was easily the finest I’ve had in this city. Its bottom was dotted with charredness and had big, light bubbles on the top. To me, eating great pizza always starts with eating great bread, and in this Spacca Napoli excels like no other… The quality of the dough, the tomatoes, all the ingredients is top-notch.”

Luciano Pignataro – Wine Blog

October 9, 2015

Chicago. Spaccanapoli, Jonathan Glodsmith e il fuoco del Vesuvio


August 23, 2006

“ …I’m from Naples where pizza is an institution sacred as the church…Spacca Napoli is as authentic as any pizza found in Naples.”


Spacca Napoli
“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. His dough’s made true to the standards of Naples; ingredients are mixed in an Italian-made mixer, then hand-extended (not tossed), topped with fresh ingredients and baked in a wood-burning oven.”

Michelin Bib Gourmand – Chicago

2011, 2012, 2013, & 2014

Good cuisine at a reasonable price.

Newcity Chicago

Resto 100: Chicago’s Essential Restaurants 2009


“The crust on these wood-fired pizzas is a study in perfect imperfection. Airy, crunchy, with bits of char and lines from the floor of the brick oven, the Margherita topped with creamy fior de latte mozzarella, anise-perfumed basil and zingy tomatoes conjures an afternoon in Naples.”

Newcity Chicago

Resto 100: Chicago’s Essential Restaurants 2010

Conjures an afternoon in Naples

“Airy and crunchy, with bits of char and lines from the floor of the brick oven, the Margherita topped with creamy fior di latte mozzarella, anise-perfumed basil and zingy tomatoes conjures an afternoon in Naples.”

New York Times

In Los Angeles, the Accidental Pizza Maker

by  Frank Bruni

May 9, 2007

“In growing numbers, serious chefs and bakers are making, and the food cognoscenti are devouring – exemplary pies inspired at least loosely by the thin crust pizzas of Naples…
You can find in Manhattan at Una Pizza Napoletana in Chicago at Spacca Napoli, and in Phoenix at Pizzeria Bianco…”

Pizza Today

May 2007

“Spacca Napoli is heavily influenced by DiMatteo, a renowned pizzeria in Naples, as well as Trianon in Naples, and Starita in Materdei.”

Pizza Today

Places That Rock

March 2007

“The Windy City is known as deep dish domain, but Chicago has had a recent influx of pizzerias dedicated to serving thin crust so reminiscent of Naples. The most authentic of this breed is Spacca Napoli…”

PMQ Pizza Magazine

Spacca Napoli: A Taste of Naples in Chicago

By Andrew Abernathy

May 2011

“Since 2006, Spacca Napoli has served authentic Neapolitan pies and a dose of European hospitality in Chicago’s Ravenswood neighborhood.”

Serious Eats

July 17, 2014

Spacca Napoli’s Jonathan Goldsmith on Italian Culture and the Power of Pizza

by Lance Roberts

“Over the last year, I’ve spoken to Jonathan in depth about his amazing journey from clinical social worker to world-class pie man, and he’s been incredibly generous with his knowledge and time. Among other things, we discussed the chance encounter on a plane that changed the course of his life, the legendary pizzaiuoli he’s studied and befriended in Naples, and the power of food to connect people. But mostly? We just talked about pie.”

Skillet Doux

Spacca Napoli

By Dominic Armato

June 24, 2006

“I’ve had the rare pleasure of trying a new restaurant that was absolutely spectacular in every possible regard. It isn’t flashy. Quite the contrary, it’s a wonderfully humble little establishment, but it’s humility that’s grounded in passion. The owner, Jonathan Goldsmith, [has] given Chicago a wonderful gift in the form of Spacca Napoli.

There’s a beautiful simplicity and freshness to a Neapolitan pizza. As food art goes, it’s a highly evolved form, minimal, unpretentious and satisfying. In this sense, the restaurant itself reflects its specialty in every way.”

Southwest Airlines Spirit

Pizza Joints
PETER REINHART serves up his favorite pie palaces

February 2008

“Peter Reinhart tells [his culinary students], ‘There are two kinds of pizzas: good and very good. By very good, I mean memorable.’ What’s the difference? ‘The key to a memorable pizza is in the crust more so than the toppings,’ says the author of American Pie: My Search for the Perfect Pizza (Ten Speed Press). Here, Reinhart dishes up four pizza places across America that rise to his crusty challenge. Don’t worry, Chicagoans: You make the cut.”

“… Though they’re made like the grandfather of all pizzas, Spacca Napoli pies will never taste outdated.”

Spider Jazz

Restaurant: Spacca Napoli

By Spider Saloff

June-July 2006

“The owner of Spacca Napoli spent years in Naples, and what he serves is the real deal. As of now, it’s the only authentic Neapolitan pizza in all of Chicago.”


April 28, 2014


By Sean Cooley and Colin Joliat
“It’s so simple it seems like cheating. Give one of Chicago’s finest pizzerias a bacon challenge, and they come out with oven-cooked mozzarella wrapped in pancetta affumicata.”

Time Out Chicago

100 Best Things we ate (and drank) this year

Julia Kramer, Heather Shouse, David Tamarkin

December 9-15, 2010

“Burrata—soft buffalo mozzarella with a cream center—can’t ever really be bad. But if you get it at Spacca Napoli, where it seems to be somehow fresher and creamier, it can be transcendent.”

Time Out Chicago

Dec 31, 2009–Jan 6, 2010

By Heather Shouse

Most monumental restaurant openings of the decade

Chicago’s dining scene was never the same after these openings.

“It was the first time we cared about a custom-built brick oven or learned the term pizzaiola (a.k.a. the pizza maker)—and the bubbly crusted Neapolitan-style pies offered a whole new definition of Chicago.”

Time Out Chicago

2009 Eat Out Awards Readers’ Choice Awards

“The people have spoken—here are your faves for 2009.”

Best Thin-Crust Pizza: Spacca Napoli

Apr 9–15, 2009

“Other nominees Antica Pizzeria, Coal Fire, Great Lake, Sapore di Napoli”

“It’s been a good couple of years for pizza in this town, and owner Jonathan Goldsmith’s three-year-old Ravenswood venture deserves the bulk of the credit for kicking off the local Neapolitan trend. (A powerhouse in the Eat Out Awards, Spacca Napoli beat out a now-familiar round of competitors to win the Readers’ Choice Award for Best New Pizzeria in 2007.) The heart of these pies is the dough-baking process: The thin crust bubbles and chars at insane heat levels inside Spacca’s custom-built oven, maintaining a distinctive chewy—almost wet—center. Which is not to give short shrift to the toppings—from creamy buffalo mozzarella to rosemary-scented roasted potatoes to bright, bitter arugula. These pizzas will make you proud to be a thin-crust-loving Chicagoan. 1769 W Sunnyside Ave, 773-878-2420.—Julia Kramer ”

Time Out Chicago

“This place is serious about Neapolitan pizza: A custom-built, oak-stoked oven kicks out bubbling beauties with perfectly charred peaks and valleys in less than two minutes. The hand-formed crust is paper-thin at the center, thicker toward the edges and has the unmistakable chew of a true Neapolitan pie. Aside from the simple marinara or Margherita (which can also be had with fresh buffalo mozz that’s flown in each Thursday), toppings run the gamut from fennel-flecked sausage to bitter rapini to prosciutto ribbons. Add a humble Italian wine-and-beer list, after-dinner options such as espresso and limoncello, and you’ve got a great night out.”

Time Out Chicago

The Pizza Issue

November 8, 2007

“…we give even more credit for consistency – the Margherita we had here a week ago was just as good as the one we devoured the first week Spacca was in business. Nicely salted dough…”

Time Out Chicago

Best New Pizzeria: Spacca Napoli

Mar 29–Apr 4, 2007

“Other nominees: Frasca, Gruppo di Amici, Sapori di Napoli, Trattoria DOC

“There are approximately 2,000 pizza joints in Chicago, but readers say this peach-colored Ravenswood spot tops them all. Owner Jonathan Goldsmith’s attention to detail is legendary: He imports his buffalo milk mozzarella from Cardito, Italy, and he brought sand, brick, volcanic stone and a team of Neapolitan builders to Chicago just to build his oven. The meticulous approach pays off: When our last piece of Margherita topped with fior di latte mozzarella, anise-perfumed basil and zingy tomato was finished, we were almost ready to swear off deep-dish pizza forever. 1769 W Sunnyside Ave, 773-878-2420—MN ”

Time Out Chicago

March 29, 2007

“Jonathan Goldsmith’s attention to detail is legendary.”

Time Out Chicago

March 22, 2007

“…this Ravenswood pizza shop definitely started a new Chicago trend.”

Time Out Chicago

The 100 Best things we ate (and drank) this year

December 28, 2006

Margherita Pizza #4 Spacca Napoli

“We found the perfect pie at this Ravenswood spot.”

Time Out Chicago


Three newcomers will challenge the recent crop of pizza shops, but can they best our faves?

By Heather Shouse

Aug. 31-Sept. 6, 2006

“… Now serving Spacca Napoli’s classic Margherita”

Time Out Chicago

You gotta have hearth

By Heather Shouse

Mar. 16-Mar. 23, 2006

“He uses natural yeast and Molino Caputo flour like his mentors did in the pizzerias Di Matteo and La Notizia, both in the heart of Naples’ Spaccanapoli district. Likewise, only imported olive oil, San Marzano tomatoes, fior di latte (“flower of milk”) mozzarella and fresh basil are found on the classic Margherita, the “Italian flag” of pizzas that helped earn Naples its reputation as the birthplace of modern pizza….

The hand-formed crust is paper-thin at the center, thicker toward the edges and, in contrast to the cracker-crunch of Roman pizzas, has the unmistakable chew of a true Neapolitan pie, with a yeasty tang and a hint of salt.”

Today’s Machining World

August 2006

“This is the only pizza I’ve had in the United States that even resembles the pizza I ate when I was in Naples.”

USA Today, Travel

10 Best Pizza Restaurants in Chicago

“The restaurant is spacious, well-lit, inviting and unpretentious and if the weather is nice, you can enjoy your pizza and a glass of wine from its outstanding wine menu outdoors. The Neapolitan pizza isn’t usually what comes to mind when you think of Chicago pizza but Spacca Napoli does it right. For those who want gluten-free pizza, it can prepare it for you if you provide them with 24 hours notice since they make their crusts from scratch.”

Wine Lovers Page

Due Pizzerie

By Tom Hyland

September 2006

“Many people in America have dreamed of operating a genuine Neapolitan pizzeria in America; one of the most successful is located in Chicago…. The owner is Jonathan Goldsmith, an American who lived for years in Tuscany and Puglia and spent a great deal of time visiting pizzerie in Napoli as well as learning how to make the classic pizzas of the South…. Goldsmith has created a successful Neapolitan pizzeria by honoring the authentic flavors of this famous foodstuff. He told me that for a true pizza lover, ’Pizza margherita and marinara are the real things. You taste the cheese and tomato in those pizzas. All the others are just noise.’ ”


2014 Survey: Chicago’s Best Restaurants

Top Pizza

Authentic Neapolitan-style pizza has a thin, bubbly crust covered in a tangy tomato sauce and gooey cheese. The pie at Spacca Napoli captures the essence of the simple preparation.”


2013: New Survey Results: Chicago’s Best Restaurants / Winner: Top Pizza

“Offering a taste of Naples on the north side of Chicago, you’ll have a difficult time choosing between the dozen red and white pies. We suggest the Bufalina with tomato sauce, mozzarella di bufala, basil and olive oil or the Fiori with fior di latte, garlic, grated zucchini, grape tomatoes and squash blossoms.”

2013: 12 Must-Try Dishes from Chicago 

2013: Top Pizza Joints Across the U.S.

2013: Top Pizza in Chicago


2012-13: 26 food rating

(extraordinary to perfection)

2012: Chicago’s Five Best Pizza Spots

“Get here as fast as you can” advise admirers of this midpriced Ravenswood pizzeria dishing “true thin-crust” Neopolitan-style pies that reach “superlative” levels with “well-sourced ingredients”; the rustic space is “sparsely decorated but comfortable”, service is “friendly” and patio seating is “divine”, so it’s “perfect for a casual dinner, family party or cozy date.”

2012: 5 Must-Try Non-Deep-Dish Pizzas

“This authentic Italian pizza bridges the nearly 5,000-mile gap from Chicago to Naples. Diners can choose between pizze rose – red sauce made with Italian tomatoes and topped with olive oil, mozzarella cheese and toppings, or pizze biance – olive oil, mozzarella and toppings. These toppings emphasize the earthly flavors found in southern Italy by offering truffle oil, mushroom, Italian sausages, basil and arugula.”


2010-11: 23 food rating

(very good to excellent)

2010: America’s Top Restaurants, Top Pizza


2008-09: Top Pizza

“The coveted No. 1 pizza prize goes to this Ravenswood “thin-crust” upstart whose ‘sincere’ owner ‘traveled the whole of Italy to learn his craft’ – and ‘you can taste the love’ in his ‘fabulous,’ ‘authentic Neapolitan’ pies whose ‘slightly charred,’ ‘bubbly crusts’ are topped with ‘high-quality ingredients’; the menu is all ’za, antipasto, bierra and wine, the ‘noisy’ environs are ‘low-key’ and ‘the wait may be long’ but it’s ‘worth it.’ ”