"Bonci serves Roman-style pizza “al taglio,” meaning cut (with scissors) when you order and sold by weight at the counter. The crust is airy and thick like focaccia, and the pizza doesn’t have very much sauce so the toppings are the focus. There are around 12 rotating varieties, and you’ll see combinations like potato with rosemary, mushroom and sausage, and ‘nduja with ricotta. Even if it sounds strange, it works. And compared to the one in the West Loop, this location is much bigger and has a large side patio." - sam faye, adrian kane, john ringor, veda kilaru
