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  • Post #31 - November 5th, 2017, 9:21 am
    Post #31 - November 5th, 2017, 9:21 am Post #31 - November 5th, 2017, 9:21 am
    Jazzfood wrote:Of the 5-6 slices we tried, we found the eggplant bland as hell and in big need of more flavor, including but not only, salt. It was the only one we didn't finish. The others we quite liked though.

    Not sure if you're talking about the same spicy eggplant, but fortunately the one I tried was not the least bit bland.
    I find the pastrami to be the most sensual of all the salted, cured meats. (Seinfeld)

    Twitter: brbinchicago
  • Post #32 - November 6th, 2017, 1:50 pm
    Post #32 - November 6th, 2017, 1:50 pm Post #32 - November 6th, 2017, 1:50 pm
    Is it better to to have take-out orders not heated up? Will the Pizza lords allow this?

    Thanks,

    Chico
  • Post #33 - January 23rd, 2018, 4:45 pm
    Post #33 - January 23rd, 2018, 4:45 pm Post #33 - January 23rd, 2018, 4:45 pm
    Popular due to the eclectic topping combinations from founder/chef Gabriele Bonci, the owners of Bonci’s American division plan to open this spring at 1566 N. Damen Avenue

    https://chicago.eater.com/2018/1/23/169 ... nfirmation
    "Sandwiches are wonderful. You don't need a spoon or a plate!"
    Paul Lynde

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