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Pizzeria Bianco.

Recently read a fascinating piece about Chris Bianco. Hype or not?

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  1. The word effusive comes to mind. I still think of Pizzeria Bianco as a pizzeria, not a temple.

    1. I love good food but am not driven by hype.

      Likewise, I'm not going to line up for a pizza in a city that has no lines at any other place. This is Phoenix, not SoHo.

      If the owner really wants to impart his vision of good eats, then open earlier, open for lunch, open a few other places, etc. I'm guessing the same great toppings, cheeses, crust, etc. can be duplicated.

      Their location and policies are a bit strange. But such is life.

      1 Reply
      1. re: tastyjon

        Chris does open for lunch, and opened another place, all in one fell swoop. It's called Pane Bianco, and is on Central just north of Indian School. Chris is very, very passionate about the craft, to the point that he has a hand in making every single pizza that goes out of his oven. Since he can't be in two places at once, he won't be opening another restaurant any time soon.

        You want strange policies? You should have seen the now-closed (and dearly, dearly missed) Shinbay in Chandler! The guy who ran the place was incredible. There were only 14 seats at the sushi bar, but he would serve no more than six people at one time unless everyone was eating the same thing. If there's a party of four and a party of two already eating and you show up, you'll just have to wait until one of the other two parties leaves. It was some of the best food I have had anywhere. Does anyone know the whereabouts of Shin-san?

      2. I hate waiting, but if you show up at opening and score one of the first tables it's worth it.

        The Wiseguy is a fantastic pizza.

        After reading many articles about Chris Bianco, he seems to be a guy who doesn't even buy into all the hype placed upon him. He goes in to work every day, makes each and every pizza that gets served, and takes care of his employees. I like that in a business owner.


        p.s. let's stick to the food and not comment on people personally..unless of course you're talking about stephen lemmons MMMWWWWAAAAAA!!!

        1. Folks, everyone here is a food expert. We want to hear your expert opinions on Bianco's pizza on this Southwest board.

          If you want to discuss food writers or their newspapers, please take that discussion to our new Food Media & News forum, here:

          Thanks for keeping us focused on the food.

          1. Yeah, yeah -Chris Bianco does pretty good pizza. It's pizza. It ain't the Holy Grail of Italian food - or cooking, for that matter. BUT...he's passionate about what he does, and he's a good interview. And if I were a tourist, unless I were doing a tour devoted to finding good pizza where you wouldn't expect it- I'd want local and regional stuff.
            PS - Dear Chowhound Team - all of us here in Phoenix know your rules. But truly - you've NO IDEA how that particular issue has become so painful to local 'hounds. For pete's sake - the man can't write, let alone about food. (with apologies - so axe the PS if you absolutely feel obligated)

            1. His pizza rocks, it was a little bit of home when I moved to phx in the late 80's. And he taught me how to make fresh mozz over the phone when I had a demo dinner here. I love eating there and even though I've been gone 10 yrs still see old restaurant stoneys there every time I go back

              1. if pizzeria bianco is too busy for your tastes, you should check out cibo on fifth ave and fillmore. nice setting and great pizza.


                1. I'd be interested in getting peoples reaction to the following. I love Bianco and think that the pizze is the best I've ever eaten. That being said, though, no review I have ever seen makes much mention of his antipasta plate. For my money, if someone forced me to only order one thing when I went to PB (a very cruel person indeed) it would be the antipasta not the pizza. Half the time I don't even know what vegetables I'm eating but they are fantastic and the parmesan chesse on the plate is out of this world. Any thoughts?

                  1 Reply
                  1. re: avandelay

                    If it wasn't for the spiedini more people would rave about the antipasto. It's a very easy way to get me to eat my veggies. When we got it at a Hound meet many moons ago everyone loved it.

                  2. I don't know any background on the author. But the last article that I thought so interesting was when Ruth Reichl wrote the French Laundry was the most exciting place to eat in america.

                    I planned on making a cross country trek to visit Pizzeria Bianco next month only to notice on their site they will be closed for vacation. Dam!

                    1. If I were trekking cross country to Phoenix I'd still want to go to somewhere like Barrio Cafe - on accountta because what you find on your plate there you WILL NOT find in Philadelphia, or NYC, or Chicago, or DC, or Indianapolis, or Dallas, or Denver, or San Francisco, or LA, or Seattle, or (gasp!) Las Vegas either. But you will find pizza - darn good pizza - in each of those cities, in easily equally fascinating restaurants. (umm...the Taconelli legend in Philadelphia comes to mind...and I'm not getting into anymore heresy about pizza this evening) Just my very humble opinion. Phoenix 'hounds? Time to chime in again! PS Jaimee usually writes fashion and/or style pieces.

                      1. Been to most on the east coast but pizza and the Grand Canyon seemed pretty exciting. LOL

                        4 Replies
                        1. re: oysterspearls

                          Do tell what you really love about Taconelli's.

                          1. re: Alice Letseat

                            A few years back my family had a quick pizza at Taconelli's before dinner at Django. We enjoyed it, and got a kick out of ordering your dough beforehand.

                            1. re: oysterspearls

                              Yes.. - what did you especially like about it? Would you make a special trip back? DO you make trips back to Taconelli's- and why? How does it compare to Pizza Cucina? How about Caserta's? Jerry's? Frasca vs. Trattoria DOC?

                              1. re: Alice Letseat

                                I really can't recall all the details as it was four or five years ago. Can't say I would go back for the main purpose of visiting Taconelli's but would if in the area. I'm in the restaurant business and my reason for going was to sample Django. I'm not from the Philly area. And have not tried the others.
                                Been mostly to place's in NY...DiFara's,Lombardi's.

                        2. as a past frequent biz visitor to scottsdale, i tried to visit pizzeria bianco at least 4-5 times a year - i think its a great place and i like it when you see the owner / chef working hard and also taking a few moments to talk to you - its still one of my fav pizza places even though i now only make it back once/year

                          1. After reading my above post I can understand how absurd it sounds to think someone would travel thousands of miles for pizza.
                            Let me put it this way...If I won a beard award or told I made the best product in the world. I would have it printed in big bold red letters on my web site. He does not. And I admire that.
                            Seems like a true humble artisan dedicated to his craft and accalades are secondary. Anyone willing to put that much passion and love into their work is worthy of the journey. Even if it's only pizza.

                            1 Reply
                            1. re: oysterspearls

                              Oyster - Hit Richardson's. You won't be disappointed.


                            2. Ms. O/P In the biz...I'll buy that PB's worth a stop - but honest cross one's heart and hope to die...unless the part of the biz you're in is directly related, I still wouldn't put it at the top of my regional list (for a host of reasons) primarily because there are so many other places here doing some very interesting things in some good spaces. CB's good at his craft, and sometimes very good, but it's neither a primary standard nor groundbreaking (aside from the point that any ethnic cuisine done exceptionally well in this region can count as remarkable from a certain perspective). enjoy your pizza.