RiverWester wrote:All I can tell you is that I was with 4 boys under 8 years old, and I felt uncomfortable for all the people sitting around us.

I'll give you that 4 boys under 8 can be a challenge even at a Chuck-E-Cheese, especially if they aren't your kids.

Dmnkly wrote:

RiverWester wrote:"pizza"

Surely you're not suggesting that what Spacca Napoli produces isn't pizza?

I think he's saying that $100+ is more than you'd normally spend on a pizza dinner for the rugrats, hence the "pizza".

It's also more than I've ever spent at SN by a long shot, too (that's why you never et the six-year-old pick the wine!), though I grant you it's no trick to spend close to $50 for four there, If you want a deal, go to Frasca, which has a kids' menu and also a 2 for 1 on adult pizzas Wednesday nights.

Okay, so I have heard, read, avoided all the reviews of Spacca Napoli and enough is enough. My husband and I finally went there. First off the space is stale and doesn't remind me of a pizzeria at all. It doesn't even smell of pizza when you walk in. That's just wrong. Second off the pizza wasn't that great. The sauce wasn't sauce it was tomatoes put through a seive.

So my suggesetion to any of you looking for the best Neopolitan pizza in town head to Harlem and Roscoe. It's Caponies. It's kitschy, it's homey, it's loud, it's smells fabulous but most of all that pizza is fabulous. You owe it to yourself to go and order a Margherita Neopolitan right away!

I like Caponie's pizza, but it doesn't bear much resemblance to any neapolitan pizza I've ever had.

Have you had the Margherita Neapolitan pizza? It's fresh mozzarella, big basil leaves, olive oil, crispy crust, what isn't Neapolitan about it?

I also like Caponies, and think most of the pies are something like a good East Coast pie. But no one could explain to me how the special "margherita" is Neapolitan based on the fact that the kitchen par-cooks the crust, removes it from the oven, squishes it flat with a rolling pin, tops it, then returns it to the oven. I believe they even describe the process on the menu and impose an upcharge for the extra step.

You have fairly accurately described the "sauce" at SN, which is exactly what Neapolitan pies are supposed to have. I like it; others (including friends and family) prefer a more composed, cooked sauce, even on an otherwise "authentic" pizza.

You might prefer Coalfire. It's more like a pizza parlor, and the sauce should be more to your liking.

peglambert wrote:Have you had the Margherita Neapolitan pizza? It's fresh mozzarella, big basil leaves, olive oil, crispy crust, what isn't Neapolitan about it?

I have. The main problem was that the crust was all wrong, as JeffB describes above.

Until SN opened, Caponies was the best of a bad bunch, I thought. But now I see no reason to go back. So-so crust and they put too much stuff on it.

Thanks Jeff. I do think it's a bit unorthodox but the results are so good. Is there an upcharge for that? That seems silly. I am going to try Coalfire this week. We went to Tomato Head last night (because we were in the area, Randolph street) and it was pretty bad. There was so much cornmeal it had this strange crunch to it.

By the way, if you were to search "Caponie's" on this very site, you would see nearly 30 different references, most of them quite positive (except for criticism of the mafia-themed decor). For a long time, Caponie's was one of a very small number of places in Chicago offering good, wood-fired pizzas. It bears bringing up such places now and again, since folks tend to discuss either the very new or the very old here (and everywhere).

Cilantro, do you like pizza DOC? I am willing to try others and see you guys' perspective but just not at SN.

peglambert wrote:Cilantro, do you like pizza DOC?

I have to admit, I've not tried most of the recommended (or even not so recommended) places around here -- mostly because I'm quite happy with SN (and it's geographically convenient). That includes DOC, Apart, Coalfire, etc. Although Coalfire is definitely next on my list.

Thanks Jeff. As you can see I am new to this forum and I was prompted to join and write a post because of the newest edition of TOC where Matthew Dean was quoted and there was even a photo.

Yes, Jeff, indeed, I will own up to being a repeat complainer about the intensely stupid mob theme crapola in Caponie's, not to mention the equally stupid name. But the pizza was one of the best pizzas I remember having in Chicagoland before the 'Neapolitan' and 'East Coast invasions' took place. Caponie's pies exhibit virtually all the sins of American-style pizza (sundry shortcomings of crust, over-dressing, etc.) but do not, from my perspective, sink to the depths of the full-blown Chicagoensis abomination with pastry crust and sugary sauce, etc. And, if I remember correctly, I think I came to feel their special process, surcharged 'Margarita' was not the best option there.

Antonius

Thanks, Peg. My cover is blown.

Welcome to LTH!

The pizzas are great, but Spacca Napoli has BS decor. Does "decor" matter on a LTH review like it does Pat Bruno and Phil Vettel (i.e circuses)?

SN's decor reminds me of the Disney-stuff that would be similarly found in, let;s say, a Melman theme Jewish deli. But let's celebrate diversity their good try at it!!!!

There are huge differences between SN and Naples Italy.....decor-wise. As Vettel says about these issues, the "circuses" are they a big deal, or are they not? I know some people who dislike Melman restaurants for their Disney type themes. I know some that love Japaonais.

Should we critique the decor of a Melman restaurant like Cafe Ba-Ba-Reeba? and those that emulate them? I think SN falls into that category, as a theme, but not authentic decor-wise.

RiverWester wrote:The pizzas are great, but Spacca Napoli has BS decor. Does "decor" matter on a LTH review like it does Pat Bruno and Phil Vettel (i.e circuses)?

If you think it's important to mention, it's important to mention. There's no standard for what is or isn't appropriate to mention. Well, within reason.

I think SN falls into that category, as a theme, but not authentic decor-wise.

I certainly think it's fair game to criticize the decor of SN on its own merits (or lack thereof), but I think you enter deeper waters when you challenge its authenticity measured against a presumed typical Neapolitan restaurant/pizzeria whose decor can range from absolute hole-in-the-wall (Da Michele) to casual (Bellini) to tourist-central (Brandi) to high-end formal (Ciro a Santa Brigada).

Now the pizza, as you rightfully point out, that's another matter . . .

Nothing about SN's decor has ever struck me as Disney-esque or Melman-esque.

JamPhil wrote:Nothing about SN's decor has ever struck me as Disney-esque or Melman-esque.

Oh really?

here's what's missing:




Spacca Bullshit-a-Napoli is like a Gentile trying to "authentically" try to recreate a Tel Aviv deli without making the proper props.

What the decor has been deliberately chosen to represent speaks volumes. A picture of Toto and the Bourbons doesn't cut it.
Maybe some Italian should graffiti the outside!!! Go Mastiffs!!!

Look, there is a HUGE component missing in the decor, and it stands to reason why. I mean, come on!!!!

This is Naples decor, not some Bourbon pastoral scene. THIS IS NAPLES: San Gennaro (which is hidden at Chicago Spacca Napoli, that tries to call itself authentic?):



Neapolitans don't drink vintage bottled "Taurasi's" or "Fiano's" with pizza either. I could go on and on.....let's call "authentic" when it's truly deserved.

Miracolo di San Gennaro di Napoli:



Cardinale Crescenzio Sepe (this is Napoli)



THIS IS THE REAL SPACCA NAPOLI

Naples commedia dell'arte:



The decor is missing alot, as Cafe Ba Re Ba does no justice to Spaniards.

As I understand it, the Archbishop of Naples is only flown over for one Saturday a month (and a dinner only, at that). Just another example of Spacca Napoli cutting corners.

Well, Jonathan was shooting for Romanesque, RiverWester, but it turns out that most of those craftsmen died out in the 13th century. He briefly considered scrapping his restaurant plan altogether, but instead somehow managed to cobble together a warm room with a few reproduction Italian prints and some of his wife's paintings. And I, for one, know I've never seen a Neapolitan restaurant that was decorated with reproduction prints and a family member's paintings. Never.

Oh, wait.

Is there anything else you'd like to indignantly renounce as inauthentic this week? Sashimi from fish that weren't raised in Japanese waters? Meat that isn't cooked over an open flame? Cigars that weren't hand-rolled by Fidel Castro?

My understanding was that they're serving pizza at SN not the blood and body of Christ. FWIW here's some snaps of DA Michele, a great pizzeria right in the heart of SN which has all the baroque splendor of my uncle's bungalow basement:

http://www.damichele.net/

jbw wrote:My understanding was that they're serving pizza at SN not the blood and body of Christ. FWIW here's some snaps of DA Michele, a great pizzeria right in the heart of SN which has all the baroque splendor of my uncle's bungalow basement:

http://www.damichele.net/

Funny, though I can't begin to understand what Riverwester is getting at, I do seem to recall that there is an icon of some sort above the hearth at da Michele, so, there's that...

jbw wrote:here's some snaps of DA Michele, a great pizzeria right in the heart of SN which has all the baroque splendor of my uncle's bungalow basement:

http://www.damichele.net/

And Dean Martin singing on the website to boot.

Whena the moon hitsa your eye like a big pizza pie....

David Hammond wrote:

jbw wrote:My understanding was that they're serving pizza at SN not the blood and body of Christ. FWIW here's some snaps of DA Michele, a great pizzeria right in the heart of SN which has all the baroque splendor of my uncle's bungalow basement:

http://www.damichele.net/

Funny, though I can't begin to understand what Riverwester is getting at, I do seem to recall that there is an icon of some sort above the hearth at da Michele, so, there's that...

Yes, he's referring to the lack of religious iconography. It's not enough to make a damn fine authentic pizza. If the Madonna isn't staring down while you eat it, you're cutting corners.

I'm having trouble here seeing why it's the lack of a cartoonishly stereotypical Italianness that makes this place "Disneyesque"...

Mike G wrote:I'm having trouble here seeing why it's the lack of a cartoonishly stereotypical Italianness that makes this place "Disneyesque"...

You make the mistake of assuming there's any logic, here

Look, RW, between this and the hot dog thread, it's clear you're just looking for ways to invalidate otherwise great restaurants. And if you can't find any reasonable ones, you're going to make some up, including but not limited to the owner's eye color, the arrangement of the tables and the brand of the cash register. Can we just call this what it is, agree that your favorite places are the only authentic ones in the world and everyplace else is a pale imitation that is cutting corners and call it a day?

Dmnkly wrote:If the Madonna isn't staring down while you eat it, you're cutting corners.

Yet more proof that Hot Doug's does not cut corners.