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네이퍼빌에서 인기있는 상위5 피자 가게 중 하나
"White sangria (샹그리아) is great (with gin and St. Germain)."(Tips 2개)
16 팁 및 리뷰필터:
- 샹그리아
- 데이트 하기 좋음
- 서비스가 마음에 드는
- 서비스가 괜찮은
- 서비스가 좋은
- (10 more)
정렬:
- 인기있는
- 최근
Will Longhini10월 20, 2012The Regina Margherita pizza is incredible; the crust is pillowy and has a unique smoky flavor thanks to the wood-burning oven. Fiamme has great gluten-free pizza crust and rigatoni too.
Jason Flood7월 13, 2020I had the Notorious PIG. It was delicious. But it's very heavy, I was only able to get through two slices. Definitely need to share with some. Service was good. Quite good pizza all around.
Bryce Barnes2월 12, 2013Sangria is grade A. We had both the red and the white. Wonderful flavors without being overly sweet. The white is more like a sangria-cocktail. It has St Germain in it! Also try the flash fried pizza.
ᴡ Zhou8월 7, 2014Delicious pizza and they have twisted olive for olive oil! Patio was a bit loud because of the business of Washington, but otherwise beautiful- Joseph Smarr7월 31, 2021White sangria is great (with gin and St. Germain). And of course the Burrata.
Kate Furman6월 3, 2016Delicious thin crust pizzas with chewy crusts. The braised rib ravioli with vodka isn't bad either!
98 사진 개
Fiammé is a traditional Naples inspired Italian restaurant, specializing in authentic artisanal oak-fired oven pizzas.
오전 11:00내일까지 폐점 (더 보기)
- 월–목, 일
- 오전 11:00–오후 10:00
- 금–토
- 오전 11:00–오전 1:00
(630) 470-9441
특징
예약
예
신용카드
예
야외 좌석
예
음악
라이브 음악
음식 및 음료
메뉴
브런치, 점심식사, 저녁식사, 디저트, 서비스 타임
음료
모든 주류 판매 바, \n 칵테일\n
자세히 보기
좋아하실 만한 추가 장소:
- 9.0
"Best Chicago deep dish pizza. If you're deciding between Lou's or Giordanos, go with Lou's. Try the deep dish with sausage and onion. It's really good."
Amy F - 7.8
"Quick and tasty wood-fired pizzas and a good beverage selection, including interesting iced tea flavors, two local beers on tap, and two wines on tap."
Tom Nawara - 6.9
"Excellent Italian menu with lots of choices. Great lunch buffet. And their bacon pizza is one of the best I have every had -- the bacon is crispy, flavorful, and plentiful."
Kathy Morrison
