15 Anni

 
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Dear Friends,

Happy Valentine’s Day. It is also Spacca Napoli’s 15th Anniversary.
We certainly did not anticipate celebrating under these circumstances. Yet, since we opened our doors in 2006, I am reminded that there has not been a single day that I turned the key in the door and not felt like this is where I want to be.

And while we have a radically altered landscape of what our restaurant can be at this time, we remain grateful to still be open, and challenged to keep experimenting to bring better results and service to you.

If you have been by recently, you will see that our entire, formerly front dining area is now dedicated to our newly acquired, custom designed Swedish triple deck oven. As I dig deeper into studying the art and craft of making bread and focaccia, and coaxing each to work with our new oven, I am refreshed by conversations with my colleagues and master bakers from around the country and Italy such as Noel Brohner, Jon Arena, Giulio Adriani, Mauro Caputo, Michele D’Amelio, Stefano Tulipano and Brian Spangler. Just seeing how things taste from day to day is grounding. The dough is alive and each day brings a new perspective on baking. This devotional, repetitive, daily ritual is sustaining me while I wait, patiently on most days, as I hope you are able to do, until we can join together again to break bread.


Thanks for staying with us,

Jonathan


We welcome those who are picking up orders on Sunday, February 14th, to share a glass of rose with us in celebration.

Auguri!


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Naples: From the Studio to the Street

Register now to join Jed Fielding and Ginny Sykes’ artist talk, hosted by Sentieri Italiani.

Sunday, February 21, 2021
4:00–5:00 p.m. Central Standard Time
Presented in English

Photographer Jed Fielding and multi-disciplinary artist Ginny Sykes have each spent many years working in Italy. These good friends will share with you their individual stories and journeys — what inspires them, how Italy has influenced their art and how their art has been transformed by their love for the city of Naples.

Holiday Letter with Some News!

 
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Dear Spacca friends,

Season’s Greetings to you and your families. We know that as our lives have been upended, so have yours. We hope that your friends and family are safe and well, and are finding ways to cope and thrive.

Nevertheless, I am excited to share a little BIG news:

We have invested in a third oven!

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Special ordered and custom built by PizzaMaster in Sweden, this brand new electric triple deck oven should allow us to greatly reduce wait and delivery times and with that we will be able to increase our delivery hours to better serve you.

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We will have dedicated oven platforms for gluten free pizza, focaccia, lasagna, parmigiana, other baked goods,
and of course our Neapolitan pizza.

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As always, we will work with what is available
locally and is inspiring.


I’m also writing to you on behalf of my staff, my wife Ginny Sykes, and myself. I want you to know how very much we appreciate and have appreciated your continued support during these challenging months. As we have tried to figure out what works best with each passing day, week and month, we remain grateful for your patience and continued patronage. We know our learning curve may have impacted your orders, your wait times, or during the warm months, your dining experience.

So please, let me say it again:
Thank you, thank you, thank you.

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We created Spacca Napoli Pizzeria to provide a bit of what we experienced in our years in Italy—a generous hospitality, an almost ritual connection to food that is deep and sustaining, and a place that you would want to celebrate your meaningful life events. Oh, how we miss that. How I miss all of you! Being able not only to serve you, but get to know so many of you, has been a great gift to me over these 15 years, years that have flown by.

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Although we have temporarily lost the joy of the dining experience, our desire to make magic in the kitchen has not been dampened. We have made it our mission to keep as many staff employed who want to come in, with everyone becoming more flexible and more team oriented, pitching in whenever a pivot is needed, and becoming, (as if it were possible), even more of a team.

We value each and every person who has come to work, and are grateful for their commitment to safe practices.

 
 
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we would love to hear from you!

Let us know what things you are enjoying the most from us, what you would like to see, and any way we can serve you better. Our new addition and new systems should be up and running soon, we will let you know asap!

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Until then, thank you once more for your patience and support,
and Happy Holidays to all!

 
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My best,
Jonathan Goldsmith

 
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