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Why all the Casa Bianca bashing?!

Never ceases to amaze me...

The amount of Casa Bianca bashing on this board.

IMHO, when you take into account all the particulars of CB - cost, atmosphere, crowd - it's a solid night with friends. One of the best "cheap eats" in town.

Christ, where are you gonna find a cheaper carafe of house red?

Fine, it's not "the greatest pizza in Los Angeles," but so what? We always ask 'em to cook our pizza a little longer...and they always do.

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  1. Actually, it is "the greatest pizza in Los Angeles." By some distance. Still.

    5 Replies
    1. re: nimo

      Correct. Nothing comes close to the sausage and garlic at CB. The thin crust is perfect to my taste.

      1. re: martyR

        So maybe what you need to say is that it's the "best sausage and garlic pizza in LA." Nothing else there seems to succeed, save perhaps the one with eggplant.

        Frankly, if a pizzeria can't make a satisfactory plain cheese-and-tomato-sauce pizza, then I knock it down a whole bunch of points, no matter how wonderful some variation with a lot of strong-flavored toppings is.

        And frankly, the plain cheese pizza I had there was totally unremarkable. Costco, on a good day, does better. Plus I hated that they cut it into squares (WTF?!), making it impossible to pick up slices properly (where "properly" equals the NJ technique of folding it along the radius).

        1. re: ladelfa

          The 'square cut' is very Chicago-style, and I do not mean thick or deep dish or stuffed. Thin crust AND square cut, like at Casa Bianca (especially their sausage version) is an admirable approximation of the famed Aurellio's pies from Chicago. Casa Bianca just needs to let the pie crispen up for an extra 3 minutes...

          1. re: silence9

            aurelio's is my favorite all-time pizza, by far.

            is it really an approximation??? i am beyond thrilled to hear this.

            1. re: silence9

              Yours may be the single most informative post I have ever seen on Casa Bianca. It explains (a) why some people seem to love it, especially in the sausage configuration, and (b) why someone like me, who went expecting New York / New Jersey style pizza (high-gluten flour, no-oil/no-sugar dough, floppy and foldable), might be miserably disappointed.

      2. I think because it so regularly pops up in polls and surveys as the best, or one of the best pizzas in L.A. If was just some innocuous neighborhood pizza joint that no one ever singled out or made a big deal out of, probably no one would bother bashing it.

        As for "a cheaper carafe of house red" - I don't know about you, but I prefer there to be at least some sort of balance between price and quality. I'd rather pay a buck or two more for a carafe of red wine that I could stomach drinking.

        1 Reply
        1. re: estone888

          I completely agree. The pizza is not bad, but it is overhyped. The hype + the classic look of the place generates the long line.

        2. I think what negativity there is about this place is inspired by those who insist that it really is the greatest pizza in LA.

          I think it's a good pizza, but there are several places I like better. D'Amores and Lamonica's suit me better than Casa Bianca. And I remember loving Barone's, but I haven't had it since I was a kid.

          1. I don't "bash" it, but I don't go there, simply because the food I get once I've waited in that ridiculous line is not worth the effort.

            1. A basic rule of the Chowhound boards is that any place that receives significant praise will also get criticized by detractors. It is the "Inevitable Backlash."

              1 Reply
              1. re: David Kahn

                see Din Tai Fung as a second case in point.