"When American doughnuts die, they go to heaven and turn into Bomboloni." - Fabio Viviani, Executive Chef & Partner
Since 2015, BomboBar has been a staple in Chicago's Fulton Market neighborhood. The quaint walk-up window started as DineAmic Hospitality principals David Rekhson and Lucas Stoioff's playful idea stemming from Chef Partner Fabio Viviani's secret recipe for bomboloni.
A bomboloni (pronounced bomb-bo-loni) is a holeless Italian doughnut and first made an appearance on sister-venue Siena Tavern's dessert menu. After receiving praise and compliments on the dessert dish, Rekhson and Stoioff decided to turn an extra dessert prep area at Bar Siena into a side concept focusing on the item.
Today, BomboBar serves the classic bomboloni in mini form & served warm with a variety of dipping sauces to choose from. Combined with our house made gelato, 'Bombolatos' have become a summer fan favorite with a variety of flavors that rotate seasonally.
