West Loop's Roman Pizza al Taglio
Bonci on Sangamon Street is the American flagship of Gabriele Bonci. The Roman baker whose name has become synonymous with the modern pizza al taglio format. The pizza is sold by weight; the dough is long-fermented; the toppings rotate seasonally.
The cooking is Roman pizza al taglio at proper restaurant standards: 48-hour fermented dough, careful seasonal toppings, the kind of operation that has earned the Bonci name its international reputation.
What to Order
Order broadly. The format is built for it. Margherita as a benchmark; seasonal preparations rotate and reward attention. The toppings rotate aggressively across the day; ask the staff what is fresh.
The Format
The format is counter-driven. Pizzas are cut to your specification by length, weighed, and reheated to order. Tables are limited; standing-counter eating is part of the experience.
Best Occasion: Solo Dining
Bonci is one of Chicago's most natural solo-dining rooms. The format requires nothing of the diner; the kitchen handles a single cover gracefully; the price point sits in the bracket where a solo diner can eat well without feeling extravagant.