![Bonci Pizzeria by Bonci [Official Photo]](https://cdn.vox-cdn.com/uploads/chorus_image/image/66532538/bonci.0.jpg "Bonci Pizzeria by Bonci [Official Photo]")
At Bonci, Chicago's first outpost of the famed Roman pizzeria, indulge in creative scissor-cut slices of artisanal al taglio pizza, uniquely served by weight with an irresistible rotating selection of distinct toppings.
"The original Bonci is a counter-service pizza spot in Rome that has its own Chef’s Table episode, and the West Loop location is the first outside of Italy. The pizza here is served “al taglio,” meaning cut (with scissors) and sold by weight. The crust is airy and thick like focaccia, and there isn’t much sauce, so the toppings are the focus. There are around 12 rotating varieties—combinations like potato with rosemary, mushroom and sausage, and ‘nduja with ricotta. Even if it sounds strange, it works." - adrian kane, veda kilaru, john ringor
"Pizza craftsman Gabriele Bonci introduced his world-famous restaurant to America in 2017 with a West Loop location. The Roman-style pizza al taglio — baked in large rectangular trays and sold by weight — boasts a focaccia-like crust and ever-changing topping combinations that include cured meats, artisanal cheeses, and other seasonal ingredients. Online orders can be placed here. There are also a pair of locations in Lakeview, one on Broadway near the Lake and another on Diversey, near Logan Square." - Ashok Selvam, Eater Staff
"The first U.S. location of this Roman pizzeria serves unique square-cut slices with an eclectic array of toppings. Customers buy their pizzas buy the weight and it’s easy to get carried away at Bonci with the tremendous selections. There’s not much seating, so be warned." - Ashok Selvam
"Gabriele Bonci has allowed his famed al taglio-style pizza — a crispy, airy crust — that comes in 20 different varieties. Cut-to-order portions are perfect for every appetite, and a menu stretches beyond pies with sandwiches, salads, and suppli — Roman-inspired rice and pasta balls stuffed with cheese and meats." - Ashok Selvam, Naomi Waxman
"Forget the debate over triangles and squares: try pizza by the inch, which is how it’s served at Bonci, a Roman import that opened its first U.S. location in the West Loop. Customers choose their pizza from an ever-changing lineup and tell employees how much they want. This system gives patrons a chance to try everything. Bonci is also available in Old Town and Lincoln Park at the food courts inside Dom’s Kitchen & Market." - Eater Staff
