Ravenswood, Chicago · Since Valentine's Day 2006

Napoli,
on Sunnyside. Authentic Neapolitan pizza from a wood-fired oven
built by artisans in Napoli.

Each morning, Jon Goldsmith walks four blocks from home and greets the dough. For nearly twenty years, Spacca Napoli has tended pizza as craft - simple ingredients, sourced with care, fired in seconds, shared with love.

Reserve a Table → View the Menu
- We're old school. Call 773.878.2420 -
#14 Best Pizza
in the U.S.
50 Top Pizza
Jean Banchet Award · Chicago's Best Pizza 2025 50 Top Pizza USA - No. 14 Condé Nast Traveler Chicago Magazine · 50 Best Restaurants The Infatuation Gambero Rosso Pizza City, USA - Steve Dolinsky Jean Banchet Award · Chicago's Best Pizza 2025 50 Top Pizza USA - No. 14 Condé Nast Traveler Chicago Magazine · 50 Best Restaurants The Infatuation Gambero Rosso Pizza City, USA - Steve Dolinsky
Our Story

Come for the food, stay for the stories.

The Neapolitan style is about more than what you're eating. It's a way of life. An abundant Italy. Breathtaking views, spirited markets, enticing aromas - tastes that transport you to the heart of Naples. And all the friends along the way.

For nearly twenty years, Spacca Napoli has made pizza faithful to the authentic Neapolitan style. Dough is tended daily as a blend of love and craft, baked in an oven built by third- and fourth-generation artisans from Napoli. Ingredients are carefully sourced from trusted vendors - many met in travels. Food is the passion of our family. We're so glad you're here to share it.

Caiazzo · Pepe in Grani. The farmers, makers and pizzaiuoli of Campania are at the heart of Spacca Napoli's sourcing.
Our Film

Twenty years, in motion.

A short slideshow from our tenth-anniversary celebration — the dining room, the oven, the dough, the faces. Press play, and come sit for a while.

10 Year Anniversary · a slideshow from the family archive
The Pizzaiuolo · Founder & Owner

Jonathan Goldsmith

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A certified pizzaiuolo who trained in Napoli with the renowned maestro Enzo Coccia, Jon embraces being part of the guild - the lifelong process of training for an artisan who lives in service of making pizza.

Each morning he walks the four blocks from home to Spacca. As he greets the day, he greets the dough. At nearly seventy, he still calls himself a dough boy, not a chef. Every batch, he believes, is another chance to make it better.

Sangue russo, piedi americani, ma cuore italiano.
- Russian blood, American feet, but Italian heart.
Art · Soul · Culture

Ginny Sykes

Ginny - Jon's partner in life and food - works from her studio just upstairs. Her hand can be seen in the art and soul of the restaurant. Beyond her own works, she believes Spacca Napoli is a place to show and support art and culture.

Lithographs and crafts, furniture and material culture - the spirit of Italy runs through everything, an Italian-infused cultural exchange to Chicago.

Visit her studio · ginnysykes.com
A Taste of La Carta

Simple. Serious. Neapolitan.

San Marzano DOP tomatoes, fior di latte and mozzarella di bufala, pecorino gran cru, imported salumi. A 60-to-90-second bake in the wood oven.

  • Margherita 21 blended San Marzano, fior di latte, basil, pecorino gran cru
  • Bufalina 23 blended San Marzano, mozzarella di bufala, basil, pecorino gran cru
  • Diavola 22 blended San Marzano, fior di latte, Calabrese soppressata, basil
  • Finocchiona 23 fior di latte, fennel salami, braised fennel, caramelized onions, Mike's Hot Honey
See the Full Menu →
Come Visit

In Ravenswood.
Sempre Aperti (well, almost.)

1769 W. Sunnyside Ave.
Chicago, Illinois
773.878.2420

We're old school. We love to connect with our guests and prefer reservations over the phone. Walk-ins always welcome. Patio seating is first-come, first-served in warm weather.

Reserve a Table Order for Pickup →
Dining Hours
MondayClosed
Tuesday11:30 – 3:00 · 4:00 – 9:00
Wednesday11:30 – 3:00 · 4:00 – 9:00
Thursday11:30 – 3:00 · 4:00 – 9:00
Friday11:30 – 9:00
Saturday11:30 – 9:00
Sunday11:30 – 9:00
Reservations are for indoor dining only and are held for 10 minutes. Patio seating is first-come, first-served.