'In a year when Chicago lost 18 Bib Gourmand, a Neapolitan restaurant won the honor. Nella Pizza e Pasta has developed a following of people who like their pizza light, airy and wood fired rather than en casserole. The owners, Nella and Frank Grassano provide an authentic Neapolitan experience from the starters to the deserts. Pastas are light, with an emphasis on seafood. However the star of the show is the pizza. Cooked in a custom made oven with clay from Vesuvius, the pizza is the alpha to the deep dish omega. Would recommend a visit.'
'Thanks to the wood-burning oven…the crust is baked to a uniform golden brown, adding a crunch without drying out the dough. Each slice has a firm base and a pleasant chew, without the wet center that's traditional to other Neapolitan pies. The dough is rustic and flavorful without distracting from the high-quality toppings.'