Giambotta Pizza Co. in Plainfield, IL

It occurred to me as I was writing a list of favorite restaurants that most of them were recommended by members of LTH, so I wanted to extend a thank you by suggesting a new restaurant in the burbs that I don't think has made it to the board yet. I should also mention that the young owner, Dario Rovito, has become a friend of mine over the past year as we have similar values which extend to: running honest restaurants that are close to our hearts and serving natural wine. In addition to being an excellent host it's worth mentioning that Dario does the graphic design for the restaurant as well.

I've been to Giambotta three times in the past year, which is a lot considering the hour and a half drive from the city and has been worth the trek each time. The host stand sits further back from the entrance so those who are really looking around are first greeted by two small sheets of paper, one detailing what Giambotta is and the other what natural wine is. Both are succinct, well written, and give insight into how much care does into the offering. The menu is quite large and split into a few categories: carni e formaggio, fritti, insalata, pasta, calzone, and pizza Napoletana. I apologize in advance for not having any photos of the pizza at Giambotta, but they are increasingly beautiful and I applaud the dedication to craft and commitment to growing within the constraints you've made for yourself.

Each time we go we order the Fritto Trio, a few salads (usually including Insalata Trio and Antipasto), and a few pizzas, all of which have been excellent. They are working with a fancy oven from Naples and last time I was in Dario was working with Mo (the pizza chef) to fire off a few pies for us. There are always specials and new things to the menu, but the Margherita always remains a standout so you know it's the real deal. The Domenica & Calabrese are two other favorites but it's pizza so I'm sure you already know what you like. The cornicione is big, bold, and soft so I also like to use it as a salad carrying utensil, but again, to each their own on that front.

I am so enthusiastic in my support of this place because of the genuine ambition and care put into not just the project at large, but each service. Definite bravo to the team at Giambotta, it just keeps getting better.

Giambotta Pizza Co.
24136 W Lockport St
Plainfield, IL
(779) 252-1174
https://giambottapizzaco.com/

Kind of an odd post that sounds like a promo for a restaurant.

Personally I will never travel far for a Neapolitan style pizza joint ever again, let alone close to an hour away in Plainfield. It's a style that I like, but do not love. If your friend developed a killer tavern-style thin crust or deep dish or even Detroit square, I'd definitely would be interested and would likely try to make it. Many on LTH who go to places like Wells Brothers and Vito and Nick's (which are far for many of us) would do the same. I am not so sure they would for Neapolitan, especially with a number of great Neapolitan options closer to home. Good luck to Dario. It sounds like he's got the right idea (but maybe the wrong location). Hey, you never know. It could become a staple.

Ram4 wrote:Kind of an odd post that sounds like a promo for a restaurant.

The OP states in their second sentence that a friend of theirs opened this place. I don't see anything wrong with that. Also, it sounds like they offer more than pizza, including a natural wine program. Sheesh, too many snarky conjecture posts around here these days.

Anyway, thanks em24666 for sharing this. I live closer to Plainfield, about a 30 minute cruise up 59. This place sounds very up my wife's alley and we're stoked to check it out based on your rec. Plainfield, a town I once only knew for its tornados, has a little bit of a scene developing these days with restaurants, event spaces, and breweries (including the esteemed Werk Force.)

Ram4 wrote:Kind of an odd post that sounds like a promo for a restaurant.

Personally I will never travel far for a Neapolitan style pizza joint ever again, let alone close to an hour away in Plainfield. It's a style that I like, but do not love. If your friend developed a killer tavern-style thin crust or deep dish or even Detroit square, I'd definitely would be interested and would likely try to make it. Many on LTH who go to places like Wells Brothers and Vito and Nick's (which are far for many of us) would do the same. I am not so sure they would for Neapolitan, especially with a number of great Neapolitan options closer to home. Good luck to Dario. It sounds like he's got the right idea (but maybe the wrong location). Hey, you never know. It could become a staple.

Ram4,

Thank you very much for this thoughtful post. I learned a great deal about your personal likes and dislikes regarding pizza styles, which I found invaluable. You certainly did a lot to further my understanding of what they are trying to do at this restaurant.The fact that you prefer other styles of pizza to neapolitan pizza and that there are some place closer to you than Plainfield that make neapolitan pizza was really enlightening. When I make a trip out there, I will suggest to the owner that he change his pizza making focus to tavern, deep dish or Detroit style pizza. I will also suggest that he move from Plainfield, because that might be the wrong location for his concept.

Jefe,

Please let me know when you plan on making a trip. I'd love to join you.

deesher wrote:

Ram4 wrote:Kind of an odd post that sounds like a promo for a restaurant.

Personally I will never travel far for a Neapolitan style pizza joint ever again, let alone close to an hour away in Plainfield. It's a style that I like, but do not love. If your friend developed a killer tavern-style thin crust or deep dish or even Detroit square, I'd definitely would be interested and would likely try to make it. Many on LTH who go to places like Wells Brothers and Vito and Nick's (which are far for many of us) would do the same. I am not so sure they would for Neapolitan, especially with a number of great Neapolitan options closer to home. Good luck to Dario. It sounds like he's got the right idea (but maybe the wrong location). Hey, you never know. It could become a staple.

Ram4,

Thank you very much for this thoughtful post. I learned a great deal about your personal likes and dislikes regarding pizza styles, which I found invaluable. You certainly did a lot to further my understanding of what they are trying to do at this restaurant.The fact that you prefer other styles of pizza to neapolitan pizza and that there are some place closer to you than Plainfield that make neapolitan pizza was really enlightening. When I make a trip out there, I will suggest to the owner that he change his pizza making focus to tavern, deep dish or Detroit style pizza. I will also suggest that he move from Plainfield, because that might be the wrong location for his concept.

Jefe,

Please let me know when you plan on making a trip. I'd love to join you.

If the moderators want to edit or delete my post because deesher's feelings were hurt (or any other reason), please do - I have no problem with that.

Ram4 wrote:Personally I will never travel far for a Neapolitan style pizza joint ever again, let alone close to an hour away in Plainfield.

The post was merely a suggestion! I know that people participating in this community live & work all over the Chicagoland area and just wanted to give a place a shout that might fit someone's interest. For me food is secondary to other immaterial offerings of a restaurant, or rather it is an expression of energy in concert with other expressions that make it wholly "a restaurant". That is why I travel from the city to go, mind you it's always an occasion I don't have like loads of free time or even the ability to drive. Which you can make fun of me for if you want. Anyway, don't go no big deal

deesher wrote:Please let me know when you plan on making a trip. I'd love to join you.

They only serve natural wine.

My son had a soccer game Friday night out in Romeoville and my wife had Giambotta on her radar if we ever found ourselves out that way. I can say it is a solid choice in the area. The space is pleasant and the pizza solid, with seemingly high-quality ingredients, particularly an excellent stracciatella cheese. The arancini were also very good, with a very crisp shell.

I am a sucker for natural wines and enjoyed the short all-Italian list that would essentially cover the reasonably priced portion of the Italian section at Diversey Wine or Red and White. Most bottles were $40-$50 and there were glass and carafe options.

Would I drive out here from the city just for the place? No, but it is a very solid option and I wish it was down the street from me.