Napolita Pizzeria & Wine Bar opened in Wilmette on Dec. 7 and brought with it a new style of pizza and genuine Italian cuisine, unlike any other in the North Shore.

“It’s authentic, Neapolitan pizza. It’s not your traditional pizza place,” manager Heather Wainman said.

According to Chef Nick Alvarez, what sets Napolita Pizza apart from other pizza places is “the fact that we try our very best to actually maintain the standards of true Neapolitan pizza. We just try to deviate from that as little as possible.”

Before joining Napolita, Alvarez, a graduate of Le Cordon Bleu of Culinary Arts Chicago, worked at Eately and Caffè Oliva.

“I have a lot of experience with Italian cuisine, so the transition was just second nature really. All the production just comes very naturally to me. I do have a passion for Italian and Mediterranean fare,” he said.

“90% of our ingredients are imported,” Wainman said. “So we have very high quality ingredients.”

Waitress Jessica Bernardi further explained, “We have a lot imported products like our Burrata, which comes once a week from Rome.” Burrata is a soft Italian cheese, made of cream and mozzarella.

Located near downtown Wilmette, Napolita is a “small, intimate place” Bernardi said. While a packed restaurant can be favorable to some, Wainman sees it as an obstacle. “Probably the biggest challenge is that we don’t have a lot of room in our restaurant. People aren’t always comfortable being crammed in here.”

With two small rooms and a bar area, the customers have noticed a lack of space for dining. Junior Bridget Knudson said, “It was kind of uncomfortable waiting at the bar because you’re packed in a little.”

Wilmette residents have welcomed Napolita with open arms, most excited for a new restaurant, replacing Gilson’s.

“The neighborhood has been very welcoming also. It seems like there’s been kind of a want or need for this for some time, so they took to us immediately. They embraced us,” Chef Alvarez said.

The new trend for pizzerias is to become Vera Pizza Napoletana (VPN) certified. Associazione Verace Pizza Napolentan, a nonprofit organization, protects the authentic Italian Neapolitan pizza and gives restaurants the honor of calling their product “true Neapolitan pizza.”

“We try to stay very true to the VPN rules. The ingredients are very clean and I think that’s a big thing right now. People care about their health, they care about their nutrition. It’s actually very good for you,” Wainman said.

This certification requires the restaurant to have a wood-burning, dome. Alvarez explained the benefits of having an authentic oven: “Having our actual Neapolitan style oven is really what separates us from your average pizza joint. You can’t really get those results if you don’t have that oven. It’s just not the same.”

Luke Marran, a busboy, elaborated on the authenticity of their technique: “They have that huge oven… Just being able to see them toss the dough and put it in the oven. That’s something you don’t get anywhere else.”

Wainman thinks the extra care they give to customers is another thing that keeps them coming in the door.

“We take care of all of all of our customers as far as getting them everything that they need. We have different things that people can try, something that they keep coming back for. We provide a warm, very hospitable environment.”

Napolita’s pizzas aren’t the only products customers are raving about. “The fried risotto balls were amazing. Fresh out of the oven with a crispy, delicious texture. But I was disappointed that they didn’t serve bread before the meal,” said Knudson.

While pizza is the focus of their menu, Napolita offers a variety of options such as gourmet pastas, breaded veal, roasted Mediterranean black sea bass, and an array of specials, added by Chef Alvarez and Executive Chef Brian Gusich.

Napolita has become a new destination for Wilmette. Whether it’s a Saturday night during dinner rush or a Monday night, it’s always packed. Waiman said, “We’ve been very busy. Happy customers. Great staff. Great service. Great food. We love it here.”