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.