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Started By
Message
Bonci opens today in Warehouse District
Posted on 7/25/19 at 12:38 pm
Posted on 7/25/19 at 12:38 pm
Original TD thread
Eater announcement
I had it in Rome last year, then found out after I got back it was opening down the street from my place.
Eater announcement
I had it in Rome last year, then found out after I got back it was opening down the street from my place.
7
Posted on 7/25/19 at 1:52 pm to TigerGrl73
Passed by just to check it out - decent crowd and a ton of staff. Pizza sold by the pound and you specify how wide you want your slice. Salmon looked delish. 
Posted on 7/25/19 at 2:32 pm to TigerGrl73
Hell yes. Went to original location in Rome as well and it was really great.
Posted on 7/26/19 at 8:26 am to TigerGrl73
I’m happy....except I will be OOT all weekend and this have to wait until Monday to go.
Posted on 7/26/19 at 8:32 am to TigerGrl73
Might attempt to try it out this weekend. New Orleans subreddit is reporting back that it’s as good as advertised.
Posted on 7/26/19 at 8:43 am to TigerGrl73
We got a couple locations in Chicago last year and both are good. 
Posted on 7/28/19 at 10:45 pm to TigerGrl73
Ate there this afternoon. No pics but favorable overall impression.
That being said, they have got to work out the ordering system. The pizza choices are behind glass like at a Subway or Lit Pizza or any other place where you start at one end of the line and work down to the end where you pay. EXCEPT they don’t do it that way. They have two registers smack dab in the middle of the line where they weigh your pizza and ring you up. So as I am trying to order and get my register guy to grab my pizzas from various spots on the line, you are fighting the crowd who is all standing in front of the glass deciding what they want to get when it is their turn to order. It was a shite show.
The other frustrating aspect is that they run a rotation of pizzas but they don’t indicate what is coming up next. I ordered and while waiting on my slices two new pizzas came out that I would much rather have ordered. Frustrating.
Last comment. Not a show stopper but the pizzas were under spiced. That may be an Italian pizza thing. Not sure. But I had to salt and pepper every slice. I heard that from more than one person or I wouldn’t comment as I am a spice heavy eater.
I will try again as the crust was excellent but I won’t go when there is a crowd due to the ordering system.
That being said, they have got to work out the ordering system. The pizza choices are behind glass like at a Subway or Lit Pizza or any other place where you start at one end of the line and work down to the end where you pay. EXCEPT they don’t do it that way. They have two registers smack dab in the middle of the line where they weigh your pizza and ring you up. So as I am trying to order and get my register guy to grab my pizzas from various spots on the line, you are fighting the crowd who is all standing in front of the glass deciding what they want to get when it is their turn to order. It was a shite show.
The other frustrating aspect is that they run a rotation of pizzas but they don’t indicate what is coming up next. I ordered and while waiting on my slices two new pizzas came out that I would much rather have ordered. Frustrating.
Last comment. Not a show stopper but the pizzas were under spiced. That may be an Italian pizza thing. Not sure. But I had to salt and pepper every slice. I heard that from more than one person or I wouldn’t comment as I am a spice heavy eater.
I will try again as the crust was excellent but I won’t go when there is a crowd due to the ordering system.
Posted on 7/28/19 at 11:31 pm to jbgleason
Does not look appealing to me. Maybe since I like thin crust
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Posted on 7/29/19 at 12:09 am to CBDTiger
Blueberry sausage pizza...makes sense.
Posted on 7/29/19 at 6:44 am to t00f
It’s definitely not thin crust. But the world is full of various pizza styles, and I can find it in my heart to like and eat most of them. (Y’all can keep the Chicago deep dish mess.) Bonci set Rome on its ear with his inventive, seasonal, etc toppings: Italians and Romans esp are pretty conservative about food: things are done in certain ways, and he ignored most of the pizza rules. It’s also a naturally leavened crust.....
Re: spice......nope. Not part of his aesthetic. It’s more of an “ingredients speak for themselves” approach.
Re: spice......nope. Not part of his aesthetic. It’s more of an “ingredients speak for themselves” approach.
Posted on 7/29/19 at 6:54 am to t00f
quote:
Does not look appealing to me. Maybe since I like thin crust
Also doesn’t look like there’s much sauce. A good sauce can make the pie.
Looks like it’s dough stacked with toppings, like an open faced sandwich.
Posted on 7/29/19 at 7:15 am to arseinclarse
Most of them don’t have any sauce at all.
It’s actual Roman style pizza.
It’s actual Roman style pizza.
Posted on 7/29/19 at 7:20 am to Fun Bunch
Count me out then
Posted on 7/29/19 at 7:31 am to Fun Bunch
Actual????
Posted on 7/29/19 at 7:40 am to arseinclarse
Ok cool. It’s pretty great. The one in Rome is at least.
Posted on 7/29/19 at 7:55 am to arseinclarse
quote:
Count me out then
Not going to plan a trip there but if we are in the area and it's not a shitshow we may go in there.
It will be interesting to see how they do.
" What changes have you made to accommodate American audiences?
At first, we did only recipes they do in Rome. Bonci has 2,500 recipes. He’s out there. Now, we use about 300 of his recipes. We do octopus and smoked salmon. We haven’t done tripe yet. We looked at New Orleans food culture. We’re trying to do Roman tributes in the style of the city. Chicago has a meatball pizza. New Orleans got muffuletta and an oysters Rockefeller pizza. … The one in Rome is really tiny—there’s no inside tables. We do have inside tables. Our spaces are bigger. "
Neither of those two custom Nola pizza's is something I'd order.
LINK
Posted on 7/29/19 at 8:17 am to t00f
I agree with the oysters. Can’t see how they’d hold up on a pizza. But why not the muffuletta?
I want the tripe, though.
I want the tripe, though.
Posted on 7/29/19 at 8:23 am to Y.A. Tittle
Bet the oysters are poached first.
This post was edited on 7/29/19 at 8:24 am
Posted on 7/29/19 at 8:32 am to Y.A. Tittle
Why not a Muff pizza? I am sure there is a want by some. It’s been done here before and does not look great.
Posted on 7/29/19 at 9:19 am to Fun Bunch
quote:
Most of them don’t have any sauce at all.
It’s actual Roman style pizza.
Exactly: Bonci riffs on the typical plank style Roman pizza bianca/pizza rossa/al taglio style common throughout that city. I'm crazy about the stuff. Headed there for lunch today, and I'm hoping that a very plain/herb & oil classic pizza bianca (no sauce, no other toppings) will make it into the offerings.
As for it being an open-faced sandwich, it doesn't have to be open-faced. At takeaways all over Rome, you order un'etto (100 grams) of your pizza al taglio of choice, and the server will cut off a piece, fold it in two, wrap in paper, and hand it over the counter. You then can munch it just like a sandwich, or unfold and eat as two separate pieces.
I do hope the toppings/selections will be as seasonal as the OG location in Rome. I'd love squash blossoms and ricotta in spring, or wintry salt cod & potatoes, etc.
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