Move over Chicago and New York: Phoenix is the new heavyweight in the fight for the title of greatest pizza in the land, thanks to downtown’s Pizzeria Bianco. Chris Bianco, a James Beard Foundation award-winning chef (that’s right: for pizza), combines his Italian heritage and New York upbringing with a zen-like approach of balance and simplicity to his national attention-garnering gourmet pies. This restaurant, opened in 1994, embodies the philosophy that good things come to those who wait, as long lines often ensure a lengthy wait. Thankfully, you can snag a seat, a glass of wine and some appetizers at the adjoining Bar Bianco. Or you can lounge outdoors in the courtyard until you’re called into the main dining room. Using farmer’s market-fresh vegetables, house-made mozzarella and bakery-worthy bread from the wood-burning oven, the establishment crafts a small selection of pizzas that includes the Wiseguy — fennel sausage, mozzarella and wood-roasted onion — and the Rosa with red onion, parmigiano reggiano, rosemary and pistachios. A few bites into the chewy, puffy, yet still somewhat thin and crispy crust will make you banish the pizza delivery number from your speed dial forever.
Beer and wine available. Serving lunch and dinner Mon–Sat. Closed Sun.
"Is it too strong a statement to proclaim Chris Bianco the patron saint of pizza? Not in this town it isn't."
— Gayot
Move over Chicago and New York: Phoenix is the new heavyweight in the fight for the title of greatest pizza in the land, thanks to downtown’s Pizzeria Bianco. Chris Bianco, a James Beard Foundation award-winning chef (that’s right: for pizza), combines his Italian heritage and New York upbringing with a zen-like approach of balance and simplicity to his national attention-garnering gourmet pies. This restaurant, opened in 1994, embodies the philosophy that good things come to those who wait, as long lines often ensure a lengthy wait. Thankfully, you can snag a seat, a glass of wine and some appetizers at the adjoining Bar Bianco. Or you can lounge outdoors in the courtyard until you’re called into the main dining room. Using farmer’s market-fresh vegetables, house-made mozzarella and bakery-worthy bread from the wood-burning oven, the establishment crafts a small selection of pizzas that includes the Wiseguy — fennel sausage, mozzarella and wood-roasted onion — and the Rosa with red onion, parmigiano reggiano, rosemary and pistachios. A few bites into the chewy, puffy, yet still somewhat thin and crispy crust will make you banish the pizza delivery number from your speed dial forever.
Beer and wine available. Serving lunch and dinner Mon–Sat. Closed Sun.
"Is it too strong a statement to proclaim Chris Bianco the patron saint of pizza? Not in this town it isn't."
— Gayot