Davanti Enoteca
NapervilleFood Editor
Local team review
The focaccia di Recco is the reason to walk through the door, and the reason to come back a week later. Watching that paper-thin Ligurian crust arrive, blistered and puffed with molten stracchino oozing from every tear, is a small joy I've repeated four times now. On our last visit, we skipped the mains entirely and ordered five small plates with a bottle of Barbera, and it was the best Italian meal we'd had in months. The candlelit room on a quiet Tuesday feels like a secret the rest of Naperville hasn't found yet.
About the Restaurant
Davanti Enoteca landed in downtown Naperville in 2023 and brought with it a refreshingly unfussy take on Italian dining. The concept is built around sharable small plates, think focaccia di recco oozing with stracchino cheese, and meatballs braised in Sunday gravy served in a cast-iron skillet. The wine list leans heavily Italian and pairs beautifully with the menu's rustic approach. The room is intimate and candlelit, making it one of downtown's strongest date-night contenders, especially during the quieter weeknight hours.
Insider Tip
The focaccia di recco, paper-thin Ligurian flatbread filled with molten stracchino cheese, is mandatory. Order it first.
Photos
Hours
Details
47 E Chicago Ave, Downtown
Open in Maps → (opens in new tab)Best For
A wine-fueled date night with Italian small plates
Friends who want to order everything and share
When you crave Italian but not the heavy entree commitment
Amenities
What this restaurant offers
Dine-In
Takeout
Outdoor Seating
Full Bar
Reservations: Recommended
Menu Highlights
Signature dishes worth trying
Focaccia di Recco
Paper-thin Ligurian flatbread filled with molten stracchino cheese, crispy, gooey, addictive.
Sunday Gravy Meatballs
Beef and pork meatballs braised in tomato sauce, served in a cast-iron skillet with ricotta.
Burrata
Creamy Pugliese burrata with roasted peppers, olive tapenade, and grilled bread.
Short Rib Pappardelle
Slow-braised short rib ragu over wide house-made pappardelle with Parmigiano.
Grilled Octopus
Charred tentacles over white bean puree with Calabrian chili and lemon.
Affogato
Vanilla gelato drowned in a shot of hot espresso with amaretti crumble.
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