Same hete. Heart attack grill is a waste.
Bianco isn't. As I've said elsewhere, I'd eat Bianco's pizza if the toppings were motor oil and metal shavings.... It's that good.
I know I'm in the Minority, but for the 83rd time, I think that Pizzera Banco is GROSSLY overated. Don't bother quoting all the reviews and awards, heard them all.
THERE'S A NEW SHERIFF IN TOWN!
Stefano Fabbri, owner of the new Pomo Pizzeria in the Borgata, is a pizza fanatic. He is obsessed with the authenticity of his Napoletana style pizza - so much so that his restaurant has been vetted and approved by the Associazione Verace Pizza Napoletana. There's a lengthy set of rules to be followed: specific imported tomatoes and cheeses, the proper kind of flour, the dough must be shaped to a certain size (12 -14 inches) and thickness after a particular rising time. Fabbri has an imported wood burning brick pizza oven that heats to 950 degrees and cooks the pizza in 90 seconds. It's smoking hot coming out of the oven, which gives the toppings time to meld to perfection. The Borgata is on the West side of Scottsdale Rd, North of Camelback Rd and just South of Lincoln Dr.
post edited by Foodbme - 2010/09/03 18:17:59