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Author Topic: Bonci Chicago  (Read 516 times)

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Offline jeff v

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Bonci Chicago
« on: October 14, 2017, 02:15:29 PM »
Finally made it out here today. Good pizza with some interesting topping combos. The crust on most pieces was very light. The reheat (just past warm)makes it nice and crispy but I didnít like what it did to the prosciutto. Pizza costs $12.99-$14.99 per pound. My two boys and I ate a decent early
lunch for only $32.
Back to being a civilian pizza maker only.

Online hammettjr

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Re: Bonci Chicago
« Reply #1 on: October 14, 2017, 04:10:17 PM »
Looks real nice. What's the one in the crumb shot? Sopressata and ricotta?
Matt

Offline jeff v

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Re: Bonci Chicago
« Reply #2 on: October 14, 2017, 04:58:29 PM »
Looks real nice. What's the one in the crumb shot? Sopressata and ricotta?

Potato, ricotta, sopressata
Back to being a civilian pizza maker only.

Offline jkb

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Re: Bonci Chicago
« Reply #3 on: October 15, 2017, 05:34:02 AM »
You makin' me hungry.

Offline hotsawce

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Re: Bonci Chicago
« Reply #4 on: October 15, 2017, 12:16:25 PM »
I've heard some people declare the pizza here as other worldly. Did it live up to the hype?

I think more than anything, the reheat crisps the bottom more than the initial bake, like a NY slice

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Offline jeff v

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Re: Bonci Chicago
« Reply #5 on: October 15, 2017, 02:45:41 PM »
I've heard some people declare the pizza here as other worldly. Did it live up to the hype?

In a word, no, but I don't know how it could. I think a Chicago Tribune food writer just called it the best pizza crust he's ever had. I thought it was good or very good. I'd like to try it again soon to be sure.
Back to being a civilian pizza maker only.

Offline pizzamaker2000

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Re: Bonci Chicago
« Reply #6 on: October 27, 2017, 02:59:17 PM »
The crust looks very bready. It definitely doesn't look like any of the pizzas around Chicago. I hate it when they reheat pizza at a restaurant though. That's why I refuse to eat at Bacci's, their crust always tastes hard on the bottom. Well they have other glaring issues. Although the bready pizza probably wouldn't have a hard crust. I think that kind of pizza is roman style. Not sure though.

Offline Chi_Guy

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Re: Bonci Chicago
« Reply #7 on: October 28, 2017, 12:14:11 AM »
I ate there recently and thought it was good but it didn't blow me away.  The reheated slices seem to lose a little something.  The rosemary and potato was fantastic but margherita was insipid and I could take or leave the smoked salmon burrata.


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