Cash only. Infamously long lines. A drive across the Rocky Mountains — nothing can keep loyal clientele from seeking the taste of Casa Bianca’s divine creations. Though trendy restaurants throughout the country are lately glamming up pies with the likes of oven-roasted aubergine and truffle-infused what-have-you, visitors near and far have made the pilgrimage to Eagle Rock since 1955 for the almighty simplicity of this thoroughly local-pizzeria pizza. The no-frills institution has been canonized in practically every guidebook on the shelf. One slice of the house specialty — a crispy, thin crust anointed with sweet tomato sauce, warm cheese and juicy house-made sausage — and thou shalt never think of pizza in the same way again.
Cash only. Beer and wine available. Serving dinner and late-night Tue–Sat. Closed Sun–Mon.
Zagat 2011: 23 food rating (very good to excellent)
LA Weekly: Jonathan Gold's 99 Essential LA Restaurants, 2010
"Casa Bianca serves the best neighborhood-pizzeria pizza in L.A."
— Jonathan Gold, LA Weekly
Cash only. Infamously long lines. A drive across the Rocky Mountains — nothing can keep loyal clientele from seeking the taste of Casa Bianca’s divine creations. Though trendy restaurants throughout the country are lately glamming up pies with the likes of oven-roasted aubergine and truffle-infused what-have-you, visitors near and far have made the pilgrimage to Eagle Rock since 1955 for the almighty simplicity of this thoroughly local-pizzeria pizza. The no-frills institution has been canonized in practically every guidebook on the shelf. One slice of the house specialty — a crispy, thin crust anointed with sweet tomato sauce, warm cheese and juicy house-made sausage — and thou shalt never think of pizza in the same way again.
Cash only. Beer and wine available. Serving dinner and late-night Tue–Sat. Closed Sun–Mon.
Zagat 2011: 23 food rating (very good to excellent)
LA Weekly: Jonathan Gold's 99 Essential LA Restaurants, 2010
"Casa Bianca serves the best neighborhood-pizzeria pizza in L.A."
— Jonathan Gold, LA Weekly