When I last visited Phoenix, a foodie friend recommended I try Pizzeria Bianco. I had two or three days that visit, and unfortunately, I couldn’t make it there. Nevertheless, I noted that I should frequent Pizzeria Bianco when I return to Phoenix.
Imagine my surprise when Eater LA published an article about pizzaiolo Chris Bianco opening a location of Pizzeria Bianco at ROW DTLA. I know the area well because it is home to Sunday’s Smorgasburg LA and Pikunico, a delightful place for Japanese fried chicken.
To top it off, Chef Bianco recently was crowned with the James Beard Award distinction of “Outstanding Restauranteur” a couple of weeks ago. This year there were only four James Beard Award Finalists for LA, and all of them got snubbed for the final award.
He hired Marco Angeles, previously head baker at The Manufactory, to run his kitchen. Angeles claims that the single-variety wheat Cairnspring Mills flour used at The Manufactory is a vital component of the menu at Pizzeria Bianco.
When you visit Pizzeria Bianco, the face of the restaurant says “Pizzeria,” which is a clue to Bianco’s personality. When Bianco won the James Beard Award for Outstanding Restaurateur in June, he posted an Instagram photo montage of staff members proudly wearing the silver medal around their necks. “Faces of winners,” the post was captioned.
Orders are placed outside at the “Slice Window,” and indoor and outdoor seating is available. The outdoor seating is shaded and quite comfortable that day. If you also order pizza to go, make sure you are careful where you place your box. One of the boxes my friend took home had ants in it.
Pizzeria Bianco is only open during lunch; dinner service is currently TBD. They serve pizza by the slice, both New York and square Roman-style (alla pala). Like our recent experience in Italy, sandwiches like the Burrata and the Mortadella are made from house-baked focaccia. Except for the margherita ($5), each slice is priced at $6 each.
What immediately differentiates Pizzeria Bianco from the rest is its crisp pizza crust. When you lift your pizza slice, the crust remains straight and rigid, and there is no need to fold it like they do in New York. There is a lot of buzz about his Alla Pala made with meyer lemons, red onion, and caciocavallo cheese. The sour and tangy lemon nicely enhances the salt from the pizza crust.
Parking is available on the structure at ROW DTLA. For the latest updates, follow @pizzeriabianco on Instagram Note that Pizzeria Bianco is not in the old Tartine Manufactory space that he was initially at, but instead right next to the entrance of Smorgasburg. Closed Mondays.
Pizzeria Bianco, 1320 E 7th St #100 Los Angeles; 213.372.5155; pizzeriabianco.com
I enjoy a good pizza crust. I think it makes all the difference. Good article.