Tucked away on a neighborhood street, this sun-dappled wine bar and beer garden is a quiet place where one can savor Italian entrees such as homemade pastas and stone-fired pizzas. Perhaps thanks to the bar’s discreet location, it’s usually not difficult to find seating on the shaded patio.
It's been almost 50 years since the first wheel of dough spun in the air at The Godfather's Famous Pizza, but customers are just as hungry as ever. Whether ordering delivery or dining in, you'll likely struggle to decide which pizza toppings—pepperonis, mushrooms, onions, another pizza—sound the most enticing. And that's to say nothing of the sandwich choices, which include hearty Italian favorites along with juicy burgers. Like any time-tested Chicago eatery worth its weight in celery salt, The Godfather's also specializes in hot dogs, italian beefs, and polish sausages.
Local, seasonal, and sustainable ingredients enrich traditional Sicilian-American recipes at this Michelin Bib Gourmand winner. Chef Giuseppe Scurato pairs entrees such as grilled sardines and eggplant caponata with designer cocktails and an impressive selection of whiskeys.
Al Capone was a regular at this former speakeasy, and you’ll likely meet equally colorful personalities if you stick around until closing time at 4 a.m. On stage, musicians belt out roots rhythms and improvised jazz lines seven nights a week. Behind the bar, a trapdoor leads to a secret area used to hide alcohol during Prohibition.
In order to make authentic Neapolitan-style pizza, Jon Goldsmith went to the source: Naples. The bustling city is said to be the savory pie's birthplace, and it’s where Goldsmith studied and became a certified pizza maker. He brings this expertise to Spacca Napoli, a charming pizzeria that churns out 14 styles of pizza inside a custom-built oven. The pizzas come smothered in traditional red sauce or lightly drizzled with olive oil, and boast flavorful toppings such as porcini mushrooms, prosciutto, and spicy salami. The menu also includes appetizers made with Italian extra virgin olive oil and aged balsamic vinegar, as well as rich desserts best enjoyed with an espresso or glass of wine. In addition to earning accolades from multiple press outlets, Spacca Napoli has won over the heart of Kelsey Grammar, who frequents the restaurant when he’s in town.
At Ranalli’s of Andersonville, a story populated by five styles of pizza and a range of gluten-free options continues to unfold on a menu created more than 70 years ago. The restaurant’s chefs lovingly dote on tasty morsels, hand-battering calamari appetizers and carrying scents from thin-crust, double-decker, and chicago stuffed pizzas directly to noses.
In the dining room, toppings such as imported genoa salami, mortadella, and pine nuts tumble from slices onto eager tabletops, and fresh herbs and vegetables crunch cheerily from slices cloaked in goat cheese and gorgonzola. Clinking glasses reverberate off chartreuse walls freckled with exposed-brick accents, the work of local artists, and a plasma television for watching athletic competitions. Laptops on gleaming hardwood tables chatter with free WiFi to maintain contact with offices and investors in transatlantic marinara pipelines.