The good folks at Time Out Chicago have gotten their hands on the opening menu for Scott Harris’s latest venture, Nella Pizzeria Napoletana (2423 N Clark St, 773 327 3400), a — wait for it — Neapolitan-style pizzeria slated to open next week. The ovens will be manned by master pizzaola Nella Grassano, who ran the dough show at at Spacca Napoli before being poached by Harris. As befits a restaurant rooted in classical tradition, the menu doesn’t have too many surprises: vegetable- and seafood-heavy appetizers, a handful of salads, and a laundry list of pizza preparations, from the D.O.C-style Bufalina (made with buffalo mozz) to the more adventurous Tonno e cipolla, topped with tuna, onion, and black olives. For the complete menu, check out TOC.
Not an actual Nella Pizzeria Napoletana pizza. But close. Photo: Photo: Hannah Whitaker/New York Magazine