photo credit: Veda Kilaru
Bonci serves Roman-style pizza “al taglio,” meaning cut (with scissors) 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—combinations like potato with rosemary, mushroom and sausage, and ‘nduja with ricotta. Even if it sounds strange, it works. Compared to the original Chicago location (in the West Loop), the location in Lincoln Park is much bigger and has a large side patio.