Bonci, in the West Loop, is the first US location of a cult Roman pizza shop. They serve pizza “al taglio,” or cut (with scissors) when you order and sold by weight at the counter. It’s basically a pizza deli: you get a number, and order when they call you. Bonci’s crust is airy and thick like focaccia, and the pizza doesn’t have very much sauce, so the toppings really are the focus. There are usually 12-18 varieties on offer, and you’ll see rotating combinations like potato with rosemary, romanesco with hummus, and ‘nduja with ricotta. Even if it sounds strange, it works. This pizza is excellent.
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