For nearly 20 years, Spacca Napoli has made pizza faithful to the Neapolitan tradition on Sunnyside Avenue in Ravenswood. Jon Goldsmith, a certified pizzaiuolo working within the guild's training system, tends the dough daily and bakes in an oven built by artisans from Naples, using ingredients sourced from vendors met through travels in Italy.
Ginny Sykes, Goldsmith's partner in the restaurant, works from a studio upstairs, and her hand shows throughout the space, which doubles as a showcase for art and culture beyond her own work.
Beyond the pizza itself, reviewers frequently mention the burrata appetizer, rice balls, and tartufo, with gelato coming up often too. The Infatuation scored the restaurant 8.6 out of 10.
Ginny Sykes, Goldsmith's partner in the restaurant, works from a studio upstairs, and her hand shows throughout the space, which doubles as a showcase for art and culture beyond her own work.
Beyond the pizza itself, reviewers frequently mention the burrata appetizer, rice balls, and tartufo, with gelato coming up often too. The Infatuation scored the restaurant 8.6 out of 10.