Our pizza is inspired by the pizzaiolos that immigrated to America from Italy and opened the first Pizzerias in NYC, many of which are still in existence today.

It’s called NeapolAmerican, but some might call it NY Style or New Haven style, but whatever you call it, it’s instantly recognizable to anyone familiar with East Coast Pizza.

It has the same DNA as those pizzas made by Neapolitan immigrants as they started adapting their pizza to American tastes. From the great Slice Joints like Ray’s or Joe’s to the “Pie Only” places like John’s, Lombardi’s, Grimaldi’s, and Patsy’s, we wanted to bring a that taste to add to the great pizza landscape in Chicago. In keeping with those same traditions, our dough is always hand stretched, our tomatoes are whole plum San Marzano style, and our cheese is always high quality 100% Mozzarella. And of course, it’s all baked in our brick oven at 800 degrees for a Seriously great taste!