Bonci Pizza

Pizzaiolo Gabriele Bonci chose Chicago as his first pizzeria location outside of Italy and the throngs are loving his Roman-style pizza cut with scissors and sold by weight. Bonci offers only fresh, natural ingredients primarily imported from Italy and considers "Agriculture as culinary art" so expect ever-changing toppings on the Roman-style crust. You probably won't experience the same pizza twice since options can change hourly and Bonci has more than 1,500 recipes that have emerged from the Italian ovens. Expect a mix of cured meats, cheeses and seasonal produce. Options could be hummus and mortadella; spinach, ricotta and anchovy; spicy eggplant; and mushroom, prosciutto crudo, mozzarella, arugula. The Wicker Park location has added salads to the menu, too. Moisten the pipes with single-serve beer, wine and canned cocktails. Bonci accepts plastic for payment so save the cash for your cabbie.