Casa Bianca Pizza In Eagle Rock- A critical review

After hearing how wonderful Casa Bianca Pizza is, I finally decided to drive there after work and try there highly acclaimed pizza. I must tell you that I have tried nearly every so-called New York style pizza and most other "mama papa" type pizza institutions around, so I have something to compare Casa Bianca to.
WHAT A DISAPPOINTMENT!!!! This is a terrible pizza, very overpriced for what you get. I phoned in a take-out order for 2 extra large half pepperoni and half mushroom pizzas. I did not tell them to make them thin or anything, just wanted to try the pizza as they make it. When I received my two pizzas, I thought the boxes were empty, they were that light in weight. I paid 17.99 each. These pizzas for what they give you should only be $9.99 each.
I did not open the pizzas until I got home. Here is my analysis: The crust was thin and terrible. This is not hand tossed crust. They must put it through a machine and has the taste and texture of Bisquik type dough. HORRIBLE! The only redeeming thing about this pizza was that it tasted like Petrillo's Pizza in San Gabriel, for those of you who are familiar with the smell and taste of that pizza. Petrillo's has been there since 1954, I don't know about Casa Bianca. Petrillo's is a hundred times better because their crust is hand tossed and formed, and you get a much more substantial pizza for the money compared to Casa Bianca. The mushrooms were from a can and the pepperoni was nothing special. Petrillo's uses more delicious, spicier pepperoni. Casa Bianca is not even near being a traditional New York style pizza.
My bottom line is this: Stay away from Casa Bianca unless you live around the corner and just want a pizza. If you are like me and like to drive around LA and sample famous pizzas, scratch list one from your list of pizzas to try.
I have read all the accolades Casa Bianca Pizza has received from Chowhound fans, and that is why I wanted to try it.For those of you who like this pizza, you have not tried other good pizzas that are around. What do you see in this pizza? I would love to hear from people who agree with my opinion about Casa Bianca. Thanks.

[AteTooMuch]

I agree with your opinion. Have you tried Joe Peeps in, I believe North Hollywood? I bought three pies, drove them to Arcadia and everyone at the party agreed that given the travel time, they held up very well.

8

[lolachowgal]

Oh, so this is what my coworker was talking about today (when he tipped me on to this website). I told him to definitely go to CB. My experience has always been outstanding with this restaurant. I order a pizza made to go the way I like it (with extra sauce and light on the cheese). I've eaten while driving home, it's so good. Maybe it's the size of the pizza that I get that makes it easier for them to get it right? I've never tried anything else there, but I love the pizza.

[Rosalva]

You should try Fidel's Pizza on Ave 50 & Marmion Way is really good parking is hard but you can get it to go in about 15 minutes.

Is this the restaurant claiming to have a chef who trained at Gino's East in Chicago, where they were serving Chicago-style deep dish pizza (the only place I had heard of who does)? Curious to hear, as these reviews totally shoot my thoughts of ever going here....

Casa Bianca is a thin-crust pizza. Has nothing to do whatsoever with Chicago deep-dish pizza.

I will defend Casa Biana as one of the best pizzas in L.A. It's popular, which is why there is often a wait. A long wait. I think that many people with negative comments about it expect it to be something it's not. As with any superthin pizza, it's best when eaten there, right out of the oven. This is because the textures of the pie change as it sits, and no amount or method of re-heating will get back to its original state. The balance of sauce & cheese changes, forever, as the crust absobs the liquids. Reheating simply dries it out, without returning the water to the sauce, for example. I like the balance of the Casa Bianca pie. I think the ingredients are superior (good cheese, sausage, flavorful sauce; no comments about canned mushrooms, inasmuch as I can't imagine why anybody would want mushrooms on a pizza to begin with, canned or otherwise).

The fact that you don't like mushrooms doesn't take away from the fact that they used the canned variety, which isn't a good sign.

Glad you like it. Not me. I prefer about 20 other pizza places over this one.

As the previous posters have stated, no, this is not deep dish or stuffed crust pizza. This is thin crust, even more popular in Chicago (though not as famous) as the thicker stuff. Not foldable or as greasy as NY-style, but a crisper crust, flavorful sauce with toppings under the cheese, and often cut into squares rather than triangle/wedges. CB is well worth a try...I like it.

As for the Gino's East/Giordano's/Lou Malnatti's/Uno-Due stuff, only 2 places I know in SoCal that do it...TOny's in Placentia (just moved to a new location this month after 20+ years and I had dinner there last night!) and Chicago Pasta House in Moreno Valley.

Awhile ago I posted a link I found for a Blog on an "East LA" pizza test, featuring some of the places that have been mentioned here. They didn't get to Casa Bianca and I can't say that I have been to any of these places (I'm an OC guy) but it looks (nice pics) and sounds good, especially the overall winner, Pizza Paul on Vermont.

Link: http://www.typefiend.com/projects/piz...

Thanks for the link. I want to try Nicky D Pizza next. This is another pizza that many people seem to like. I have not read anything about Pizza Paul on Melrose, although they won the pizza test in your link.

try the garlic clam with bacon at Nicky D's

Nicky D's is a supreme disappointment. The sauce they use for the pizza they use for all their food and it is way too sweet. I'd take Vito's or Village hands down any day.

After repeated bad experiences at CB, mostly service-related (ranging from indifferent service to downright rude), we haven't been back in nearly eight years. Can't comment on the pizza, since our family wasn't big pie-eaters - the traditional pasta entrees were, in retospect, unremarkable -- certainly not worth hour-plus waits and discourteous treatment.

Wow, this topic definitely stirred the hounds. I agree that CB is overrated. I went w/ a group of 6 people several mos. ago and, fortunately, we were able to make reservations on a Fri. night since any group of 6+ can do so. We found parking about 20 steps from the front door on the street, so that was no hassle. All of the annoying factors that posters highlighted were non-factors for us, so we were really ripe to have a great experience.

We ordered a couple of pies--one mushroom/olive, the other pepperoni, along w/ a large salad for the group. Honestly, the pizza was good, but it certainly wasn't as GREAT as I had heard. Salad was very standard. They put us in the 2nd room, which didn't have great atmos. IMO. Eh, it was ok, but I really had no desire to go back.

During the 3 yrs. I lived in LA, I never was really loyal to one pizza place since nothing proved that compelling. Places that I thought were adequate: Larchmont Pizza, Hard Times (spinach & feta), Farfalla (pizza margherita).

Couldn't agree with you more. That place is so overrated!!!!! It's cute, but the food is simply awful. Have to think that people are simply in love with the experience of going there--there is no other excuse for the high praise that Casa Bianca continues to garner.

Haven't yet found truly amazing pizza in this town. Nicky D's is fine for a neighborhood place, but I wouldn't go out of my way to get to it.

Try Caioti in Studio City - see post above.

Link: http://www.chowhound.com/topics/show/...

Man, do I disagree on this one. Casa Bianca is my ATF pizza.
Its Chicago-style thin crust not New York. I've lot of friends from Chicago who have been here for over 20 years, and Casa Bianca is the only place they will go to.
Try the sausage and onion and eat it there. Never take it home, unless its leftover.

I wouldn't go so far as to call it my "ATF" pie but, I do rate the "White House of Eagle Rock" very highly. Indeed, this is not a NY-style thin but, as more than a few have pointed out, Chicago's lesser-known yet equally-favored thin style. Also, I agree that the crumbly homemade sausage is a definite topping get (try it with roasted garlic) however, our consensus favorite is the meatball pie which utilizes the house meatball gravy as the sauce base. Absolute pure genuis!!

Pastas, salads and just about everything else plays a distant second fiddle here.

Perhaps I've been in the fortunate minority but, save an ocassional bit of indifference by the waitresses, I've never had a memorably negative experience in my dozens of visits.

I too have cooled off on Casa Bianca. I think that they have become a victim of their own successes.

My turning point was recently, in two consecutive instances, they lost my take out order resulting in sitting around in my car for 40 minutes waiting for a new pizza to be baked. Did this result in an apology or a free pizza? No.

It has reached the point where, IMO, they see the customer as the enemy. Based on the crowds they get, I guess it is to be expected. Sad, because the eggplant pizza pretty much rocks.

I am now a Nicky D customer.

I also have been disappointed by Casa Bianca. I too ordered the mushroom pizza and got canned mushrooms, although there was a recent review (scroll down) where the person said they got fresh mushrooms. However I have not entirely written the place off as I have read several positive reviews about the homamade sausage and eggplant toppings for the pizza and will not dismiss the place until I try it.

However, I must agree with other posters who dismiss your review. You cannot judge a pizza properly unless you're eating it straight out of the oven. The moment you close that hot pizza in a cardboard box, the crust is steamed and therefore becomes overcooked (gummy) and softens, thus rapidly degrading the quality of the pie.

Mr. Taster

Hello... I noticed you used the term 'new york-style' a couple of times in your review of Casa Bianca. I don't recall Casa Bianca claiming to be new york-style, nor do I recall many posts here referring to it as such. The few times I have heard that term referenced as a point of comparison to the Casa Bianca pie, I believe it was by others like yourself, who were expecting a new york pizza experience and were naturally disappointed (though to be fair, I've even heard Merrill Schindler refer to Casa Bianca as a new york-style experience to callers on his show, so it's little surprise regarding the confusion in terms)... That said, I live with a wife born and bred in Chicago (until 5 years ago), who is constantly searching for thin-style chicago pizza, ala Aurelios. She's a real fussy pizza eater when it comes to thin-crust chicago-style, and will endure the 10 hour round-trip drive to Henderson,Nevada to bring home a pie from the nearest Aurelios (the owner in Nevada is from Chicago too). For this fussy wife, Casa Bianca's thin-crust chicago style pizza (with sausage) is the nearest thing to the real deal for her. It's even cut into squares like Aurelios, and if you get it baked extra crispy, its very comparable, I believe... Anyway, to each his own, eh? I think if one doesn't like the Casa Bianca pie, it should be to Chicago to make the comparison, not New York.... I think I'll go and duck now :-)

I think you hit the nail on the head. CB is very very good...comparable to a lot of the great thin crust pizzas you can find in the Chicago area. In fact, my family was in Bakesfield for Thanksgiving and we headed home yesterday. The plan was to leave around 2 and get to CB around 4:30 or so and have a great pizza. However, we got stuck with relatives, and wound up eating Little Caesar's pizza in Bakersfield...yum yum...NOT!

I haven't been to CB in about 3 years, and I am hungry for good pizza. Fortunately I will be visiting CHiago for Christmas!

[HoundDogz]

You are right Casa Bianca is Chicago Style pizza not New York. People think of Chicago as deep dish but you have to remember the founder of the restaurant opened in 1955 and was previously from Chicago. In those days I don't think Chicago was deep dish but thin. I love Casa Bianca pizza. Seems that there are lots of people here who don't like it but when you go to the restaurant the place is packed so I think it's considered a good place with great pizza.

One word: Lamonica's.

also one word: nasty.

Agreed...best L.A. pizza I know of.

Any take-out pizza isn't going to be as good as fresh out of the oven, as you are served in a restaurant. When I get take out, delivery or pick-up, I personally won't eat it until I've crisped it up in the oven at home, to bring the crust back. In the neck of the woods near Pizza Bianca (which I have enjoyed on occasion, but am not in the position to extoll as the best pizza in LA), the places I like best are, first and foremost, Nicky D's, on Rowena in Silverlake. Their clam and garlic pie is the closest you'll find to a New Haven pie on the west coast (their pepperoni and *real* mushroom pie is a second favorite); followed by Hard Times, but you have to order it extra thin, otherwise their pizza is average. Finally, I like Damiano's on Fairfax. Their pizza is better in the shop than is their take out, but when they are on, they are on, and it's really good. And, they will deliver outside regular delivery boundaries, which is nice. Just make sure you have your oven preheated, and your pizza stone ready.

Nicky D's Wood-Fired Pizza
Address: 2764 Rowena Ave, Los Angeles, CA 90039
Phone: [phone]

Hard Times Pizza Company
2664 Griffith Park Blvd., Silver Lake
323-661-5656

Damiano's / Mr. Pizza
412 N. Fairfax Ave., L.A.
323-658-7611

None of those places are really worth mentioning!!!!

Glad to know you respect my opinion.

No need to be rude just to be rude. If you have specific comments about specific places, make them.

I don't think Casa Bianca's pizza is as bad as you say, but neither is it especially good IMHO, even eaten at the restaurant.

Agree with the others that the other factors compromising the experience make Casa Bianca a place to avoid.

To my taste, D'Amore's, Mulberry Street, and Lamonica's are all better than Casa Bianca.

Goto TONY'S PIZZA on Huntington Drive, in San Marino, right next to San Marino High School.

I've been meaning to try that place. What have you had that you recommend?

This place is just basic pizza fare. Basic ingredients and basic preparation.

Most of the time I opt for the Margherita (fresh tomato, basil, garlic and cheese) - and depending on my mood I may request anchovies.

The Tony's Special is pretty good, but most of the time I find it has too much meat -- i.e., it's topped with salami, pepperoni, italian sausage, as well as bell peppers and mushrooms.

If I order a la carte, it's usually just basic cheese, topped with pepperoni and tomatoes.

And I always choose the Neopolitan style for my pie, but that's just my personal preference.

Finally, let me just add this disclaimer. Tony's Pizza is good, but by-golly, it IS just pizza. It's not going to rock your world ... Go, order, enjoy, eat, but don't expect the second coming ...

:-)

Yes, I have been to Tony's Pizza many times. Good crust, but he needs more herbs and spices on his pizza. I usually just order the plain cheese pizza and it is rather bland compared to say Grecos Pizza, Larchmont Village Pizza, Damianos Pizza, and other New York style pizzas. I guess the students at San Marino High School like it.

Ahhh, Greco's - the best Margherita Pizza I have ever had. They were on Fair Oaks (Gale's (Gail's) is now in their space) and then moved to, I Believe, Green Street. Are they still there? Have not noticed them on that street for a long time - does anyone know for sure if they have closed, or relocated (again??). Thanks.

Greco's closed a couple of years ago.

No pizza in L.A. is ever THAT great. For really fantastic pizza you really do have to be in NY, Boston, or Chicago. That said, Casa Bianca is a warm, friendly place with a wonderful sausage and green pepper pizza. Unless you go peak hours Fri or Sat, the wait isn't THAT bad. I enjoy the unique way they cut their pizzas, and the crispy crust is fine by me.

You may have been expecting a different style of pizza - Casa Bianca is a little different. I'd suggest returning and trying the "Deluxe," which is the sausage and green pepper I mentioned. And eat it there with a bunch of friends, enjoying the cozy booths. Avoid the pastas and salads, and as you said the pepperoni is nothing special.

And of course, everyone knows that pizza joints always use mushrooms out of a can - they're better that way!

I also think Casa Bianca doesn't travel well at all. Eaten at the restaurant it's pretty good fare, but then the place suffers from the other problems noted (bad parking, restricted hours, crowded conditions).

I suggest you try Domenico's on Huntington Dr. in Monrovia. Order it extra thin. It's the best pizza around by far IMO, absolutely kills Petrillo's which was kind of pedestrian stuff in my one visit there.

I disagree about the quality of Bianca - at the restaurant it has always seemed pretty good - though not great- to me.
I do, however, agree entirely with the fact that this pretty good pizza is way overhyped, especially when you take their no reservation- wait forever (often outside) policy and their utter carelessness with take out orders (often the wait for a called in takeout - when the line isn't busy - is as long as for a table).
No bargain here.

Forgot to add that the lack of any parking within several blocks also needs to be factored into the experience.

Yes, on a Friday I had to park way up the side street there.

I agree, & Carmine's, inedible. Gummy dough, slimy salad. Never understood the Casa Bianca cult.

Have you ordered Carmine's "regular" crust, well done? That is the only way to order it. It is actually one of the best that I have had. I also understand that their thin crust is pretty good, but I have not had it. I also like Domenico's as well as Mama Petrillos. But, the secret is to always order your pizza well done. Period.

Sorry, as soon as you said takeout, you pretty much lost your case. Unless you can be home in 5 minutes, I don't know of many (any?) pizza that travels too well.

Possibly true, but most of the take out pizza's that I have brought home come back to the original state after about 5 minutes in the oven.

Heat oven to 475 degrees, make sure it gets nice and hot. Place your barely-warm takeout pizza directly on lowest oven rack for 3 minutes.For refrigerated/cold pizza, let come to room temperature (about 10 min) and then place in hot 450 oven, middle rack, for 5-7 minutes)