While I was catching up with the Union Heights neighborhood for my last review, I spotted the second location of Napoli’s Italian Restaurant, and remembered that this was a place that had been making moves as of late. With its first location thriving in South Ogden and the more casual Di Napoli that recently opened in Orem, Napoli’s has officially completed its own Wasatch Front trifecta. As it feels like Napoli’s has gotten pretty cozy with Utah diners, it felt like a good time to check in with this popular Italian eating establishment.
Napoli’s Ogden location opened in 2022, and its Union Heights expansion took place in 2024. With the fast-casual Di Napoli spot opening just last month, it seems like the restaurant is doing pretty well for itself. The Union Heights location definitely makes good use of its corner retail space in the cluster of businesses near the Century 16 Theaters. The dining area boasts half-moon dining booths, geometrically patterned tile flooring and a posh black-and-gold color scheme. It’s an elegant little spot that doesn’t come off as overly aggressive or exclusive, which is perfect for the kind of restaurant Napoli’s is trying to be.
After perusing the menu, it’s clear that Napoli’s affection for the classics is what has made it a popular choice for local diners. There are a few dishes—like the Modo Mio ($25), with its artichoke hearts and brandy cream sauce—that feel somewhat new to fans of Utah’s Italian restaurants, but this is a menu that really leans into familiarity.
My wife and I had a tough time deciding on what to order, so we queued up an appetizer of Polpette Marinara ($14) while we hashed it out. The service style at Napoli’s is very forgiving to those who like to luxuriate in a restaurant space, so it’s completely normal to take one’s time. When the meatballs arrived, lovingly doused with thick marinara and a substantial helping of mozzarella cheese, we proceeded to order the Little Italy ($27) and the Chicken Napoli ($25) before digging in. I typically always enjoy a meatball, and I thought Napoli’s preparation had a decent level of craftsmanship on display. The marinara was sharper and more acidic than sweet, and the meatballs were plump and tender. Don’t tell anyone, but I may have made a tiny meatball sub with the complementary garlic dinner rolls.
Before the entrees arrive, you get a little side salad, which I thought was a pleasantly old-school touch for the experience. The Little Italy is Napoli’s version of a sampler, and it comes with lasagna, chicken parmesan and fettuccine alfredo. Napoli’s marinara sauce game is also on point here, though I did think the lasagna was a bit on the sweet side. The alfredo sauce here is a substantial endeavor that really captures the creamy, garlicky appeal that you want from this dish. Of the three items in the Little Italy, I think the one I’d most like to try as its own entree was the chicken parmesan; it had a nice fry on it, the chicken was flavorful and the marinara popped with just the right amount of acid.
The Chicken Napoli, meanwhile, is a summery dish composed of mushrooms, a combo of fresh and sun-dried tomatoes, asparagus, mozzarella and a sherry wine sauce over spaghetti noodles. Overall, this was a good dish—the light sherry wine sauce worked well with the tomatoes and mushrooms, and the flavors were all well-balanced. I thought the chicken was just a tad overcooked, and would have been hugely improved with a bit more of a sear or more liberal seasoning before it hit the plate.
There was a point mid-meal when my wife and I both had the realization that Napoli’s is the kind of celebratory place our parents would have taken us as kids on nights when they wanted to feel fancy. The restaurant space creates a true “dining out” experience, and even the pickiest of diners could find something to enjoy on the menu. In many ways, our experience at Napoli’s was a nostalgic one. As people who grew up associating fancy Italian restaurants with times of celebration and plenty, my wife and I couldn’t help but be endeared to Napoli’s.
I firmly believe that diners should look for ways to challenge themselves, and there are plenty of local restaurants that will do that. But I also believe that there should be nice restaurants that are accessible for people who just want to go out and relax with food that they know and love—and this is one of Napoli’s biggest strengths. It’s the kind of place where the vibes are fancy, the menu is familiar and the service is friendly, which makes it a great recommendation for your comfort-seeking loved ones when you’re tired of going to Olive Garden.
Dining and Cooking