* Click here for rating key
Racca's Pizzeria Napoletana Restaurant Review: Mark Dym, an East Coast transplant and serious Neapolitan pizza fan, brings his passion for red sauce and superior Italian ingredients to the trendy Ballpark District with this lively pizzeria. Thin-crusted pizzas are seared in a wood-fired oven, while a coal-fired oven is responsible for the restaurant's lauded chicken wings, marinated in limoncello, thyme, oregano and garlic with crackly skins that retain their crunch. Pizza doughs are made from pure white flour imported from Italy and glossed with San Marzano tomatoes. Toppings, some of which are inherent to Naples, while others are more akin to a New Yorker's pedigree, are top-drawer and judiciously applied. Our favorite pie is the Toscana crowned with prosciutto, grape tomatoes, arugula and Gran-Cru, a hard Italian cheese that mimics Pecorino Romano. There's a well-chosen wine list and an impressive selection of beers (including Moretti) to sip, while desserts include a Nutella-stuffed pizza.