We’re taking a look at pizzerias around the U.S. to show you what makes them unique and menu items their customers crave.
Bonci | Chicago, Illinois
Renowned Chef/Owner Gabriele Bonci of Roman-based Bonci Pizzarium recently opened his first U.S. location. Chicago’s West Loop location serves the unique al taglio style that is custom cut into rectangular shapes using scissors. Bonci offers 20 varieties daily, like the potato, mozzarella and rosemary; the egg, bacon, and Pecorino and the tomato meatball, Parmesan and parsley.
Rosa’s Fresh Pizza | Philadelphia, Pennsylvania
Rosa’s hit the national radar a few years ago with it’s Post-It Note campaign to pay forward a slice of pizza to a homeless person. The shop’s slices have consistently made Philly’s “best slice” lists. Rosa’s highly anticipated second location is set to open in the University City district.
Tony Boloney’s | Atlantic City, New Jersey
The pizza shop received Internet fame earlier this year for its invention of an $80 taco pizza and it’s capitalized on the coverage. The pizza features carne asada, chipotle sauce, hand-pulled queso Oaxaca Mexican string cheese and 18 tacos piled on an extra large pie and finished with guacamole, pickled jalapeño crema and esquites. Tony Boloney’s pizza menu consists of nearly 40 creative New Jersey-style pizzas. The pizzeria opened another location in Hoboken and has a food truck for events and private parties.
Dempsey’s Brewery Restaurant Pub | Watertown, South Dakota
Dempsey’s is home to the second oldest brewery in South Dakota. The restaurant has a bit of European flair with its Irish pub atmosphere and American/European menu of burgers, pastas, steaks, Weinerschitzels, smoked meats and more than a dozen New York-style specialty pizzas. Owner Sean Dempsey says the Sweet Sicilian is the pizzeria’s best seller. It features capicola, sweet piquanté peppers, Prosciutto di Parma, tanned olives, red sauce and mozzarella.
Lombardi Pizza Co. | Martinsville, New Jersey Launched as a food truck in 2011, the sought-after Neapolitan-style mobile unit grew... Read More ›