Nick Kindelsperger

"Compress it with your fingers, and instead of cracking or staying smushed together when you let go, it will bounce back up as if it has a life of its own. Below this supremely soft cushion is a stunningly crisp base, perhaps only a few millimeters thick, that doesn't so much crunch like a biscotti as shatter like the exterior of a Parisian baguette.Last time I visited, I sampled it with a luscious layer of burrata, potato and fresh mint."

Matt Kirouac

"In Italy, Bonci developed international renown for his al taglio pizza, which is cut with scissors and served by the slice with various toppings. Using the freshest ingredients, the chef has created more than 1,500 recipes, and he’s brought that creativity to Chicago’s West Loop. While much of the menu will change regularly, some examples to look for include potato-mozzarella-rosemary pizza."

Joanne Trestrail

"Toppings are fresh, gorgeous and multitudinous; they change constantly, as one combo gets eaten up and another appears. The pizzas, all on prebaked puffy crusts, are presented cafeteria-style, each strewn with a beguiling assortment of meat, cheese, vegetables, eggs, seafood and more. What's your pleasure? Crostino with potatoes and mozzarella?"

Johnny Prime

"Bonci is one of the best pizza joints I’ve ever eaten at in my life. Traditional potato – with fresh mozzarella. Fucking amazing."

Tommy Hensel

"One of the hallmarks of this style is a light, bubbly crumb to the crust with a delicately crisp bottom. The dough is made with heirloom wheat flour and takes 72 hours to create. No cutting of corners at Bonci. On my recent visit, I had the opportunity to sample one of the most popular Roman varieties – the Potato Mozzarella pizza. Who knew that potato on a pizza could be so tasty?"

Lori Gardner

"Bonci gets it right. The crust is crisp, but it’s also light and airy. Seasonality is a priority at Bonci, so there’s an ever-changing line-up. We ponder pizza with the irresistible crowd favorite of potato and rosemary."