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Started By
Message
1
Posted on 7/29/19 at 11:05 am to NOFOX
quote:
f they have the burrata and anchovies pie as an option, get it. It’s phenomenal.
That does sound good. I never met an anchovy I didn't like.
Posted on 7/29/19 at 11:16 am to hungryone
quote:
squash blossoms and ricotta
Posted on 7/29/19 at 11:32 am to CBDTiger
quote:
Pizza sold by the pound and you specify how wide you want your slice.
About how much per person does it cost?
Posted on 7/29/19 at 11:59 am to Parrish
quote:
About how much per person does it cost?
My husband and I went Friday. We didn't want much, so I specified pretty small cuts. We tried 4 different kinds and spent like $12.
Posted on 7/29/19 at 12:02 pm to TigerGrl73
Did any slices have sauce?
Posted on 7/29/19 at 12:04 pm to Parrish
quote:
About how much per person does it cost?
Mine was $24 for the pizza, but I was pretty lit.
Posted on 7/29/19 at 12:06 pm to arseinclarse
quote:
Did any slices have sauce?
It's not saucy pizza but the margherita, which we didn't try, definitely had visible sauce.
Posted on 7/29/19 at 12:07 pm to arseinclarse
quote:
Did any slices have sauce?
Yes. They had several with red sauce, then some with an arrrabiata type spicier tomatoe base sauce.
Posted on 7/29/19 at 1:29 pm to TigerGrl73
Popped over to Bonci just now for a quick lunch. Here's my early report:
Good:
--the crust is still a damn fine example of its type. Crisp, crunchy on the bottom and rising to a puffy tenderness on the upper surface.
--variety of slices on offer was nice; I tried an arugula, mozz, tomato sauce slice w/a few scattered dried/roasted tomatoes on top. It was nice, but the other piece, zucchini w/ricotta and lemon zest, was brighter & fresher & felt more summery. Lots of fresh planks were coming out of the ovens during my visit.
--toppings were judiciously applied; no fat American pile of sloppy mess to overwhelm the lovely crust.
Bad: ordering/counter service is still a bit of a mess.
--the place has been designed for aesthetics, not for noise control or ordering/serving efficiency. You take a number when you walk through the door; immediately to your left is the display case/ordering counter. Crowded in front of the pizza display case is everyone else--so you have to jockey for position to see what's on offer. There is no printed signboard or list anywhere--just the tags displayed on each pizza pan in the waist-level case.
--once your number is called, you tell the counter guy what you want, he/she cuts it, weighs it, and handles the credit card swipe (no cash accepted). He then gives you another ticket with a different number & you shuffle off to wait until your second number is called.
--in theory, that should work well, but my guy didn't ring up the order correctly, thought I had already paid, and had to re-weigh (moving each piece twice on and off the scale) so he could correctly ticket my order. All of this gave me time to think about a food handler taking CCs from people then immediately handling scissors & food...I consoled myself with the thought that the pieces were going back into the oven.
--all of this waiting takes place in a smallish area right by the entrance door, which is also the supply/provisioning door. So in the middle of the lunch rush, through this single door, a delivery guy was hauling in cases of beverages.
--the numbers are called out verbally for the first queue....but your pickup number is displayed on an electronic sign, on the other side of the room.
A manager was very much present, attempting to facilitate movement of people. But whoever designed the layout is a complete restaurant moron, or never anticipated that more than five customers might attempt to buy something & wait while more people piled into the place. It took quite a long time to get two pieces of pizza....which cost me just $5.45. A bargain, except that the slow service ended up costing me a parking ticket as I'd underfed the meter.
Hopefully, they'll work things out & not get deliveries at lunchtime, and put up a simple list of what's on offer...and make some tweaks to the system. Counter people will get faster/better, I'm sure.
There were a ton of employees on hand.
Good:
--the crust is still a damn fine example of its type. Crisp, crunchy on the bottom and rising to a puffy tenderness on the upper surface.
--variety of slices on offer was nice; I tried an arugula, mozz, tomato sauce slice w/a few scattered dried/roasted tomatoes on top. It was nice, but the other piece, zucchini w/ricotta and lemon zest, was brighter & fresher & felt more summery. Lots of fresh planks were coming out of the ovens during my visit.
--toppings were judiciously applied; no fat American pile of sloppy mess to overwhelm the lovely crust.
Bad: ordering/counter service is still a bit of a mess.
--the place has been designed for aesthetics, not for noise control or ordering/serving efficiency. You take a number when you walk through the door; immediately to your left is the display case/ordering counter. Crowded in front of the pizza display case is everyone else--so you have to jockey for position to see what's on offer. There is no printed signboard or list anywhere--just the tags displayed on each pizza pan in the waist-level case.
--once your number is called, you tell the counter guy what you want, he/she cuts it, weighs it, and handles the credit card swipe (no cash accepted). He then gives you another ticket with a different number & you shuffle off to wait until your second number is called.
--in theory, that should work well, but my guy didn't ring up the order correctly, thought I had already paid, and had to re-weigh (moving each piece twice on and off the scale) so he could correctly ticket my order. All of this gave me time to think about a food handler taking CCs from people then immediately handling scissors & food...I consoled myself with the thought that the pieces were going back into the oven.
--all of this waiting takes place in a smallish area right by the entrance door, which is also the supply/provisioning door. So in the middle of the lunch rush, through this single door, a delivery guy was hauling in cases of beverages.
--the numbers are called out verbally for the first queue....but your pickup number is displayed on an electronic sign, on the other side of the room.
A manager was very much present, attempting to facilitate movement of people. But whoever designed the layout is a complete restaurant moron, or never anticipated that more than five customers might attempt to buy something & wait while more people piled into the place. It took quite a long time to get two pieces of pizza....which cost me just $5.45. A bargain, except that the slow service ended up costing me a parking ticket as I'd underfed the meter.
Hopefully, they'll work things out & not get deliveries at lunchtime, and put up a simple list of what's on offer...and make some tweaks to the system. Counter people will get faster/better, I'm sure.
There were a ton of employees on hand.
Posted on 7/29/19 at 1:39 pm to hungryone
quote:
A manager was very much present, attempting to facilitate movement of people. But whoever designed the layout is a complete restaurant moron, or never anticipated that more than five customers might attempt to buy something & wait while more people piled into the place. It took quite a long time to get two pieces of pizza....which cost me just $5.45. A bargain, except that the slow service ended up costing me a parking ticket as I'd underfed the meter.
It's their first week being open. I wouldn't expect a new restaurant concept nor restaurant to be operationally efficient right off the bat. I'm not saying you are wrong in the layout but it might all just be them working the kinks out first.
Posted on 7/29/19 at 1:44 pm to hungryone
I found the one in Rome to be somewhat similar in set up.
But thing is Italians embrace chaos and somehow seem to just make it work.
Has to be more streamlined here because Americans won't deal with that.
But thing is Italians embrace chaos and somehow seem to just make it work.
Has to be more streamlined here because Americans won't deal with that.
Posted on 7/29/19 at 1:49 pm to rowbear1922
quote:
I'm not saying you are wrong in the layout but it might all just be them working the kinks out first.
Yeah, I hear ya: the young man behind the counter was a good example of working out the kinks. He was trying hard, and he managed to get the bill correctly calculated.
But a double-number system: wherein your initial number is different from your pickup number...that's just dumb, and unnecessary. A simple line-up set of stanchions, so people could form an orderly queue, would be helpful.
I was chatting while stuck in the semi-organized scrum with a young woman who said "Oh, it's just like in Rome" and laughed. Nah, in Rome I would have used my elbows and age to get to the front quickly, just like a real Roman nonna. Sbrigati...sbrigati.
Posted on 7/29/19 at 1:53 pm to hungryone
At least they have tables at this one. My wife was NOT happy I drug her all the way over there and then we sat outside on the curb.
Posted on 7/29/19 at 2:02 pm to Fun Bunch
quote:
At least they have tables at this one. My wife was NOT happy I drug her all the way over there and then we sat outside on the curb.
Ha--my spouse has long since resigned himself to eating on curbs, park benches, stand up counters, etc in my pursuit of delicious things. I usually repay his patience by following up with a pint someplace w/bar stools. He's also been trained to carry a plastic fork & extra napkins.
But I'm already thinking about going back to Bonci. The friendly manager did tell me that they will eventually have online ordering for quick pick up, as well as large-order options for about a dozen different pizzas & advance ordering for specialty pizzas upon request.
Posted on 7/29/19 at 2:16 pm to hungryone
quote:
Ha--my spouse has long since resigned himself to eating on curbs, park benches, stand up counters, etc in my pursuit of delicious things. I usually repay his patience by following up with a pint someplace w/bar stools. He's also been trained to carry a plastic fork & extra napkins.
That doesn't fly very often with my wife. When we are on vacation we are on the go, so when we eat something she wants to sit down and relax. At a table. Not on a curb.
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