THIS RESTAURANT IS CLOSED Francesca's Pizzeria Napoletana

THIS RESTAURANT IS CLOSED Francesca's Pizzeria Napoletana Restaurant Review:

Restaurateur Scott Harris, arguably the busiest man in the Chicago dining scene, and chef Alfredo Colle, arguably the most jovial, join forces to crank out legit-as-it-gets Neapolitan-style pies for pizza-crazed Chicagoans. From the back corner of the airy dining room, Colle and his team skillfully man the wood-burning oven, a colossal contraption constructed with 12,000 pounds of volcanic brick from the depths of Mt. Vesuvius. Thanks to an overhead mirror, diners can watch from their tables (a hodgepodge of tightly packed wooden and high top communal seating) as chefs pull crispy-edged, doughy-centered creations from the 800-degree racks. Of the dozen-plus varieties, our top pie pick is the Diavola, a zesty number piled with fresh mozzarella, spicy salami, basil and flecks of chile.