Spacca Napoli   

Jonathan Goldsmith's infatuation with Italian culture flourished during his three-year stay in Florence, Italy, with his wife and business partner, Ginny Sykes. In fact, he loved it so much that for years he aimed to bring an authentic Neapolitanstyle pizzeria to Chicago. Goldsmith cut his teeth as the longest-running volunteer at Inspiration Cafe, a North Side restaurant catering to local homeless people, as a server and the Sunday morning chef. And now he's applying all that hands-on experience to his first restaurant venture, Spacca Napoli. Goldsmith strives to take this pizza place to another level with all imported ingredients (such as mozzarella di bufala, prosciutto and white porcini mushrooms) and service on the level of a four-star restaurant. For example, guests waiting for tables (weekend waiting time can be up to 45 minutes to an hour) are offered complimentary sparkling wine, focaccia and artisan cheeses. Goldsmith is especially proud of his custom-made wood-burning oven, which was created by third- and fourth-generation Neapolitans. Ten different handcrafted pizzas are made daily, including traditional Margherita, marinara and bianco (white cheese) pizzas with toppings such as cracked egg, shrimp, imported tomatoes and white Italian sausage. Italian wine and beer only behind the bar; nonalcoholic beverages include Italian peach iced tea, Italian sodas, espresso and cappuccino.