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 Pizzeria Bianco Phoenix

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  • Total Posts: 71
  • Joined: 10/29/2001
  • Location: Northwest Arkansas
Pizzeria Bianco Phoenix Fri, 02/19/10 10:38 PM (permalink)
Wow, where do I start? I have heard the horror stories of 3-5 hour waits to be seated at Chris Bianco’s Pizzeria (Pizzeria Bianco) located at Heritage Square in Phoenix and the pretentious attitudes of the staff so I prepared myself for the worse.
After being stranded at Sky Harbor for the night we settled in at the closest Marriot for the night only to find out that Pizzeria Bianco was only 2 blocks away! My goal in Phoenix was to make at least one meal at the famed pizzeria (Bon Appetite’s Top Pizza in the U.S.) and that just did not work out considering the number of great places to eat in the area. So after hours of talking up the “pizza joint” and 6 hours in the airport they all agreed and were willing to take the risk of the long lines expected at the famed pizzeria.
We arrived shortly after 6 pm on a windy and rainy night in Phoenix (hence the airport delays) and added our name to the list at Pizzeria Bianco and proceeded to Bar Bianco next store. Bar Bianco recently opened to accommodate the crowds outside of the pizzeria and we graciously took a seat at the bar and enjoyed a cheese board and a few cocktails. After an hour we were seated next door in the small brick building with a bar and only a handful of tables. The pizzeria was dominated by the wood fired grill in the corner where Chris Bianco practices his craft. 
The menu is comprised of 2 anti Pasto platters, 3 salads, and 6 pizzas (from $11-$14). The pizzas all with their own unique qualities including the Margherita with house made mozzarella, the “Rosa” with red onion, Parmigiano and Pistachios, the “Wise Guy” with onion, smoked mozzarella, and fennel sausage, the “Sonny Boy” with salami, onions, and olives, and the “Biancoverde” with ricotta, mozzarella, Parmigiano, topped with fresh Arugula. The “Biancoverde” was a refreshing change from the traditional pie with a pile of Arugula added at the end of the cooking process. The “Sonny Boy” was topped with phenomenal salami and tart olive that balanced the sweet sauce. The crust from the wood fired grill set the stage for these formidable pies and were slightly charred from the 800 degree fire which added a smoke flavor. The crust was crisp yet chewy and unlike many other pizza places there was NO crust left over on our plates!
My experience at Pizzeria Bianco was fabulous from the service at Bar Bianco to the Pizzeria and through the end of dinner. This was absolutely the “Best” pizza I have ever been served. If you are ever in Phoenix make your way to Pizzeria Bianco!
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