For the non-psychic:

Nella Pizzeria Napoletana
2423 N. Clark St.
Chicago, IL 60614
773-327-3400

Was at Nella this weekend, and I think it's quite good. Place was hopping on a Friday night, but after putting our names down at around 8 for a six-top were seated in not much more than 30 minutes. Grabbed a beer a couple doors over and got a call back quite promptly. Can't complain about that.

Appreciate the cheap and still drinkable wine list. I like seeing bottles in the $20s and $30s that aren't total crap.

Thought the pies were quite good, quite similar to those at Spacca to echo everyone else's sentiments. The number of pizzas on the menu is quite large, so there's a good deal of variety there. I'm of the opinion that neither Spacca nor Nella get enough char on their pies but neither are they totally soupy in the middle. A pretty good mix overall that will please a lot of people.

My favorite pie, if largely for the spectacle, was the Vesuvio. Pretty freaking cool. A stuffed pie, with rouged top, it comes to the table standing tall, puffing steam. It was tasty, too.

I haven't loved the casual places in LP that I've been to. The more people who insist that Toro is the holy grail of the culinary arts the less I want to go. Nella is a really solid spot and easier to get to, barely, than Spacca.

Vesuvio

BryanZ wrote:The more people who insist that Toro is the holy grail of the culinary arts the less I want to go.

Skip Toro, get thee to Ponzu. Just a couple of doors down from Nella Pizzeria Napoletana.

Sweet pic, BryanZ. Are those foosball players hanging in the display?

Yes! Great eye.

Lol, awesome. I'll be sure to check those out if I get over there. Parking sounds like not an option. At least if it's anything like trying to go to Riccardo/Pizza & Oven Grinders ...

i<3pizza wrote:Lol, awesome. I'll be sure to check those out if I get over there. Parking sounds like not an option. At least if it's anything like trying to go to Riccardo/Pizza & Oven Grinders ...

Parking has gotten a little easier on Clark since the pay boxes were put in. That being said, the situation has really only gone from "awful" to merely "bad".

i<3pizza wrote:Lol, awesome. I'll be sure to check those out if I get over there. Parking sounds like not an option. At least if it's anything like trying to go to Riccardo/Pizza & Oven Grinders ...

Yeah, parking in that immediate area falls under the category of "fuhgettaboutit". However, a ton of buses stop at the Clark & Fullerton intersection (the #22 Clark, #36 Broadway, and #74 Fullerton, off the top of my head...the #151 Sheridan and #156 LaSalle stop at Stockton & Fullerton, which is just a couple blocks to the east in the middle of the park), so I'd suggest parking where ever you can within an 8-block radius, and walking or busing your way to the restaurant.

Considerable idea, cheers!

Any idea when the Taylor St. location will be opening? I had heard they are aiming for February...

YelirNY wrote:Any idea when the Taylor St. location will be opening? I had heard they are aiming for February...

I'd guess February.

Kennyz wrote:

YelirNY wrote:Any idea when the Taylor St. location will be opening? I had heard they are aiming for February...

I'd guess February.

Back in mid-December, I had a chance to chat with Nella 'nnapuletano and she said then that they had been aiming to open the Taylor Street branch in February but it will more likely be April before all is ready.

About our visit: To start we had a delicious little appetizer of anchovies (missed a chance to take a picture of the serving plate):

We got to sample several pies:

The Bufalina and Margherita were both excellent; the sausage and rapini was very good though the sausage was a bit dry. For me, the standout of the evening was the tonno e cipolla:

All the pies had -- not surprisingly -- delicious, delicate crusts with soft (not soupy) middles.

The Taylor Street location will be within walking distance for us, so I'm very much looking forward to the opening.

Antonius

Maybe I went during an off night but I really disliked this place. My pizza wasn't bad, but it was increadibly weak. It would take both hands to hold it upright and it still fell apart. I ended up rolling my pizza like it was a wrap and eating it, but it was still quite soggy.

I didn't like it nearly as much as Spacca Napoli (which I really enjoyed) and probably will never go back.

Antonius wrote:For me, the standout of the evening was the tonno e cipolla:

I couldn't agree more, Tony. The combination and proportions of tuna, grilled onion, and olives on this pie are truly outstanding. I also love how Nella is staying true to a traditional Neapoletan pizza structure, having that wonderfully soupy core, then creating a gradation of moistness and textures as you make your way out to its beautifully pliant outer crust.

I love this pizza!

YelirNY wrote:Any idea when the Taylor St. location will be opening? I had heard they are aiming for February...

should be ready at the end of march

bjackson wrote:Maybe I went during an off night but I really disliked this place. My pizza wasn't bad, but it was increadibly weak. It would take both hands to hold it upright and it still fell apart. I ended up rolling my pizza like it was a wrap and eating it, but it was still quite soggy.

I didn't like it nearly as much as Spacca Napoli (which I really enjoyed) and probably will never go back.

That was more than likely just the Neapolitan style, which tends to have a rather soupy middle. If you don't prefer it, that's fine, but the gradient of texture from the center to the cornicione is something that I personally love, though I use a knife and fork for a little bit of the center.

Khaopaat wrote:

i<3pizza wrote:Lol, awesome. I'll be sure to check those out if I get over there. Parking sounds like not an option. At least if it's anything like trying to go to Riccardo/Pizza & Oven Grinders ...

Yeah, parking in that immediate area falls under the category of "fuhgettaboutit". However, a ton of buses stop at the Clark & Fullerton intersection (the #22 Clark, #36 Broadway, and #74 Fullerton, off the top of my head...the #151 Sheridan and #156 LaSalle stop at Stockton & Fullerton, which is just a couple blocks to the east in the middle of the park), so I'd suggest parking where ever you can within an 8-block radius, and walking or busing your way to the restaurant.

I've been twice. We parked on Clark within 3 blocks of the place. The increase in parking meter fees seems to have created a larger number of spaces, coupled with the removal of meters. Call them, to confirm, but I believe I saw valet available as well.

The salad is good but not as good as Spacca Napoli. I did substitute smoked mozzarella on the mushroom pizza and thought it was delicious. Much better than regular mushroom I had there a month ago.

http://www.chicagoreader.com/chicago/ne ... id=1337674

NELLA PIZZERIA HAS VALET PARKING EVERYNIGHT STARTING TODAY

Nella Grassano No Longer Cooking at Her Eponymous Pizzeria

According to the Reader blog, Nella is not only not at her restaurant any longer. ""We have an appointment with the lawyer tomorrow," said Grassano['s husband]."

Deja vu.

Regards,

Geez Louise.

I'm glad I ate a few pizza's that Nella made while she was there. She had a real nice technique with the dough.

HI,

I was in no race to get there. I assumed with her name on the door, she would be there for a good long time. I guess I will never know.

Regards,

Noooooo....just when I started to love them. I have to say there was quite a difference in product from when Nella was there and when she wasn't.

We went there about three weeks ago, on a Saturday night (maybe it was a Friday). She was making pizzas "under the mirror" as my son described it. She looked exhausted and totally not at all into being there in any way. I actually stopped short in the hall where the photos of them having so much fun with the flour are hanging and I did a double take. Oh, that's her when she is having fun. I thought. That's the same person who is not having fun with flour up front right now. And I felt a little blue for her.

I didn't think the pizzas at Nella tasted as good as they do/did at Spacca Napoli. But maybe I was distracted by all of the gimmicky Italian Soccer action and it was was way too uber-hyper for us in terms of flat screens and flat screens and noise and just frenetic LP vibe.

The pizza was good but it wasn't as good as it used to be at Spacca. Maybe she can reconcile with them and all will be at peace in the universe?

Or maybe not.

bjt

It had been a train wreck for awhile. Nella didn't get along with Scott Harris, kitchen didn't get along with Nella, just bad things all around. Writing was on the wall was when Scott dropped the plan for the one on Taylor Street. Kitchen would intentionally slow things down when she was there to make it look like she couldn't get anything out of the kitchen. Just a big big mess. Not surprised it's ending in a lawsuit.

pizano345 wrote:Kitchen would intentionally slow things down when she was there to make it look like she couldn't get anything out of the kitchen. Just a big big mess. Not surprised it's ending in a lawsuit.

sounds like you might be called as a witness

We went to Nella for our first post-Nella pizzas and, I have to say, this could be a restaurant entering the first stages of its death throes.

On a Thursday night, a whole section of the restaurant was closed off so we were seated at one of the high tables near the bar. We were hovered over all night by an overenthusiastic waitress and her well meaning trainee. The menu looks to have been significantly dumbed down since the opening. Most of the more interesting pizzas aren't on the menu anymore (no more pizza with tuna, no more white pizza with sausage and rapini).

We started with some roasted asparagus with an over easy egg. There must be some pretty unique talent in the kitchen, because they managed to serve the egg with a perfectly runny yolk but a seriously overcooked (almost burnt) white.

The pizzas were ok, but the quality declined rapidly as they sat on the table. These cheese went from soft and creamy to hard and rubbery in the matter of a few minutes. My crust was just on the wrong side of overdone.

I'm not sure how much longer Nella will be around. The neighborhood doesn't exactly demand a high quality, authentic Neapolitan pizza experience so who knows. I'm sure we'll be back, but only because it's close.

jesteinf wrote:We went to Nella for our first post-Nella pizzas and, I have to say, this could be a restaurant entering the first stages of its death throes.

On a Thursday night, a whole section of the restaurant was closed off so we were seated at one of the high tables near the bar. We were hovered over all night by an overenthusiastic waitress and her well meaning trainee. The menu looks to have been significantly dumbed down since the opening. Most of the more interesting pizzas aren't on the menu anymore (no more pizza with tuna, no more white pizza with sausage and rapini).

We started with some roasted asparagus with an over easy egg. There must be some pretty unique talent in the kitchen, because they managed to serve the egg with a perfectly runny yolk but a seriously overcooked (almost burnt) white.

The pizzas were ok, but the quality declined rapidly as they sat on the table. These cheese went from soft and creamy to hard and rubbery in the matter of a few minutes. My crust was just on the wrong side of overdone.

I'm not sure how much longer Nella will be around. The neighborhood doesn't exactly demand a high quality, authentic Neapolitan pizza experience so who knows. I'm sure we'll be back, but only because it's close.

NELLA GRASSANO does not make the pizza anymore at nella pizzeria. no longer working since april 2010.

grassanof wrote:

jesteinf wrote:We went to Nella for our first post-Nella pizzas and, I have to say, this could be a restaurant entering the first stages of its death throes.

On a Thursday night, a whole section of the restaurant was closed off so we were seated at one of the high tables near the bar. We were hovered over all night by an overenthusiastic waitress and her well meaning trainee. The menu looks to have been significantly dumbed down since the opening. Most of the more interesting pizzas aren't on the menu anymore (no more pizza with tuna, no more white pizza with sausage and rapini).

We started with some roasted asparagus with an over easy egg. There must be some pretty unique talent in the kitchen, because they managed to serve the egg with a perfectly runny yolk but a seriously overcooked (almost burnt) white.

The pizzas were ok, but the quality declined rapidly as they sat on the table. These cheese went from soft and creamy to hard and rubbery in the matter of a few minutes. My crust was just on the wrong side of overdone.

I'm not sure how much longer Nella will be around. The neighborhood doesn't exactly demand a high quality, authentic Neapolitan pizza experience so who knows. I'm sure we'll be back, but only because it's close.

NELLA GRASSANO does not make the pizza anymore at nella pizzeria. no longer working since april 2010.

Yeah, no kidding.