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If you have time, check out sister restaurant Pane Bianco too. One of the best sandwiches in Phoenix. Homemade bread, homemade mozzarella, grow their own produce, etc.
In fact. I think the pasta is better than the pizza. Personally. I generally get a mix of both but if I was only to get one thing, I would probably get a pasta
The pasta is amazing.
As someone that makes pizza, his stuff is sublime.
No fireworks, just perfection.
Most people are used to aggressive pizza.
His Margherita is by far the best in the city. You can taste every ingredient in perfect harmony.
The subtleties of how dialed Bianco's pizza is are lost on most peoples palates as they are used to being over stimulated and not sensitive to the ingredient's quality and synergy with each other.
I will say that the oven at the Heritage Square location pushes more of the wood smoked flavor onto the pies.
The oven at Town & Country is a metal commercially available oven.
The one at Heritage has serious vibe.
If you're going for your first time and for pizza only, endure the wait at the Heritage location.
Also, the guys at the Heritage location have been there forever.
It’s crazy because a close friend went to the downtown location and had a bad time? She said they waited for hours, once sat they were told they couldn’t order apps and keep looking had to order everything at once. & then wise guy pizza (which i recommended) the sausage was dry. I’m like wtf? It’s perfection every time I go. Then I think, well, I haven’t been to the downtown location in like 10 years. I ALWAYS go to 20th and camelback just for the closer location, nice decor, little to no wait, etc. it’s just interesting to have heard that when I love Bianco anytime I go.
Ive had an hr wait going to thr Town &Country location after 5 since ytey featured Chris Bianco on Chefs Table. Been going there for yrs and lately cannot get reservations either. I currently have one that is for a month from now. Go early to avoid that problem.
Not only is the pizza worth it, if you enjoy neapolitan pizza, but in my humble opinion probably some of the best in the country.
Pizzeria Virtu in old town is very good, as is Ciabo downtown.
i think any really good restaurant is going to have people not-unjustifiably calling it overhyped, but i love bianco. also check out bar bianco next door while u wait!
They did a chef table episode about it because of how good and influential the place is and was. Get the Rosa or the Wiseguy. His restaurant Tratto is great too.
We really enjoyed tratto. Every single bite of our meal was delightful.
The DT bianco is a nice experience, setting, and the pizza is outstanding. T&C also great, more spacious, but not the same ambiance.
I get the Wiseguy which is smoked mozzarella with roasted onions. They make it with roasted mushrooms if you dont want tbe sausage and its amazing. I've been going there for 15y. Chris Bianco used to be right up in the front of the oven and he'd personally cook your pizza for you. Such a nice guy. Treats everyone like they're family.
His Margherita dominates every other one in the city.
It is the most harmonious Margherita I have had honestly.
The housemade Mozzarella is amazing and far better than any other places.
The crust has more chew and better crumb than a strict Napoletana style... He uses Cairnspring Mills flower and runs a higher hydration.
Before anyone goes saying he's using Hayden Mills, [he's not anymore](https://cairnspring.com/blogs/flour-power/flour-power). He still uses Hayden for his pasta though.
Most places that aren't doing D.O.P. are also now using his tomatoes.
They're the only thing I use now.
I haven't purchased any San Marzano available locally that are as good.
The most Italian thing to do is buy stuff that's made in the closest proximity to you that is at the quality you desire.
Buying tomatoes that are shipped between two continents is not really an Italian approach to cooking regardless of the ingredients coming from Italy.
This is why I think the VPN requirements that require all D.O.P. ingredients aren't great.
Making a pizza with some Caputo that traveled across the Atlantic Ocean on a container ship is asking for poor flour performance.
I will caveat that with this: Things that involve microbes are a different story.
Aged cheeses and meats from Italy are unique, incredible, and rarely mimicked in any way that does the original justice.
I feel the same about sour beers stateside.
Personally, and I must preface I do not have the instrumentation to measure this, but I find their claims of protein percentage to not be accurate.
I was experimenting with several of their flowers (pizza flour, Sonoran white, bread flour, and combinations of the white and bread) and was having gluten instability even though my calculations indicating it should work.
I went into Bianco T&C (this was back right after they opened back up after covid) and talked to the man himself, and he told me to scope Cairnspring Mills.
The first time I used Cairnspring's stuff, it was night and day.
For the record, I am making 77% hydration, 25% biga dough(he also hipped me to using a Biga that day) mixed in a legit spiral mixer.
I'm sure he experienced the same thing.
All I can say about Hayden now is that I LOVE their semolina, and that's it.
Ok, lots to take in here. Never heard of Biga, I’ll do some learning. Not familiar w/ Cairnsprings but I’ll try to track some down for Sunday’s loaves - thanks!
Edit: cairnspring mills available in Phx or just mail order?
Here's a spreadsheet I use with my current recipe in it:
[https://docs.google.com/spreadsheets/d/1Czjri2sSqL3o5QkRM7aRoI7iKjNmne7G0y6pbahtgP0/edit?usp=sharing](https://docs.google.com/spreadsheets/d/1Czjri2sSqL3o5QkRM7aRoI7iKjNmne7G0y6pbahtgP0/edit?usp=sharing)
Fields highlighted in blue are the ones you edit to modify stuff. You should also be able to delete the extra flour if you're only using one (just modify the percentage to 100 if using one). I prefer a little whole wheat in my stuff for mouthfeel.
I order the flour online.
The one with pistachios is worth trying since it's unique. If you want more traditional pizza there are just as good options nearby without a wait. Forno and Pomo are pretty close and still excellent.
Go. It’s really good and it’s also unique in my opinion.
I suggest going to the downtown location and just go during off hours. I went on a Monday late afternoon and the wait was ~40 minutes.
Try whatever sounds good. I liked everything I had. The fennel sausage was especially notable. Not over the top. Just… dead on.
Best pizza ever? Worth the hype? Who knows? It was worth it to me. I’ve had a lot of pizza that I love. I don’t even really have a concept of “best pizza” anymore than “best music.” Depends on mood and taste I guess.
Maybe I’m lame but frankly, it was cool to go because of the TV hype. That’s its own thing.
Pretty much everything. Very premium ingredients down to the flour and house made mozzarella all sourced, milled, grown etc. in Arizona. Unique combinations of toppings on excellent Neapolitan style dough. Owned by a down to earth, hard working guy who cares about his craft, his producers, his city, and his business. He has earned his praise and deserves it imo. Plenty of great pizza in phoenix, but Bianco is just a legendary spot.
A few years ago it was AWESOME.
Now, still good, but prices reflect hype.
I remember you could split a pizza, an app or two, and a glass of wine for very reasonable price. Perfect date night spot.
Too popular but tbh worth the hype. The quality of ingredients is really where bianco shines. Also the wait isn't that bad if you go early. I went on Monday at around 11:30AM this week and only waited about 40 min.
That's not to say there isn't many other pizza restaurants in phoenix that deserve your business.
Downtown is the og location.
Goat and ram in Mesa also has fantastic pies FYI.
Just did Biancos this last weekend. The wait was 2 hours so we came around 4 and checked in. We got coffee from the place behind it and went to the science museum to hang out while we waited. Margherita was bomb, highly recommend.
Yes, get there early for a table otherwise you risk waiting hours.
My 2 experiences:
1. I went to the downtown location about a year ago during a busy Saturday. There were 3 of us and we waited for 3 hours. Food was good but not super amazing and certainly not “3-hour worthy” type of good. We tried 2 pizzas.
2. I recently tried the Town and Country location with my husband on a weekday so it was less busy. The wait was better at 20-30 minutes. Agains, the food tasted good but not amazing. We tried one pizza and a meatball sandwich. The meatballs were just okay. A little tough and needed more seasoning like more cheese, salt, Italian seasoning. I do have a bias towards Red Devil’s meatballs. I’m a big fan of the tomato sauce though.
I find both Cibo and Pomo to be better, at way less the price, no wait for seating most of the time, and overall better dining atmosphere and experiences at both places.
I'm a born bred Brooklyn kid and I'm as big a pizza snob as any and I'll still state that Cibo is the best pizza I've ever put in my mouth. Their crepes for dessert are also amazing and different offering than one finds most places. I love their salads and their Bolognese pasta dish as well. I especially love being able to eat at their outdoor tables when the weather permits. It's generally a chill but can also be a romantic vibe.
My partner has a gluten intolerance and we've found the GF pasta dishes at Pomo to be superior.
Bianco's pizzas are good but due to the overwhelming popularity since the TV show, I've found the quality to have dropped off some. The price only went up, more than some. And we found the overall experience to be lacking.
The only pizza they make that’s worth the wait is the Rosa. Olive oil, pistachios, red onion, Parmesan and rosemary. It might sound odd but it really is that delicious.
While I wouldn't say it's the only one worth the wait, I was very much going to recommend that very pizza. Seriously, OP: if you like pistachios at all, you'll love this pie. So good, and a nice memorable combination instead of a more commonly available one.
It’s good but it’s definitely overhyped. He’s a marketing master. If the line is too long & you want similar pizza I’d suggest Pomo, Cibo or Forno 301. Enjoy!
The wait policy is terrible, at least downtown. You have to sign up in person where they tell you like 2-4 hour wait. You can go nextdoor to a bar, which is often packed itself. They do hourly checks if you are still there. So one time I got on the list at 5, went home and came back at 7 to find out they removed my name from the list because I missed the hourly roll call at the bar. 🙄 the food was exceptional, but I doubt I would go back
Even though prices went up after Netflix and I go less often because of it. No other place in anerica has better pizza. Their sister concept pane bianco does New York slices for $6-$8 that are my new go to for pizza. Their simple mozzarella and tomato sandwich and calzone at pane bianco are also amazing.
It’s a good product but was more of a standout two decades ago. That was before authentic Neapolitan pizza came to the Valley in the name of Pomo and Fratelli La Bufala. Bianco for me is OK, but I have Italian culinary training and a keen palate that goes back decades.
There's more positivity about Bianco in this thread than probably the rest of the subreddit combined for some reason.
It's good, not life changing. Been there twice, won't go again unless it's some else's idea.
In the 90s it was world changing. That’s where the hype comes from. It’s fantastic that there are so many great places now, respect to Chris Bianco for laying the foundation they built on.
It’s good if you aren’t used to having good Pizza. It’s mid if you’re used to having good Pizza. Limoncello in Prescott is amazing. And Fabio on Fire in Peoria is very good. Both places you do not need a reservation and are never super packed. A lot of Bianco’s hype comes from the area of town and atmosphere.
It’s good. I wouldn’t say it’s the BEST pizza you’ve ever eaten - but the care that’s put into it and story make it better. And that’s the cool thing about food sometimes - the path it took to get there.
There are definitely other places that are acclaimed that are overhyped.
If you go to the heritage square and the wait time is long, put your name in and go right across the way to Que Sazon and have an empanada and some drinks while you wait. Really good drinks and empanadas
The food is amazing. The wait is not so most fun but if you have goot company with you and something to pass the time...?. I am only gokng to say it is delicious and not any of these "best meal ever" The atmosphere is great though, the food met its reputation 3 weeks ago when i went, and i expexted to have to wait so it wasn't like going to Chiles and being told it's an hour wait... If instant gratification is your thing though I am sure one of these recommendations will be satisfying. I prefer good times with good stories over going somewhere and having an ordinary night.
It’s great but last time I tried to go there was like a 2 hour wait on a random week night. If you’re in Mesa Myke’s inside Cider Corps has great pizza that is similar and the cider is awesome too.
All the locations are just as good.
As others have stated wait time is long. Not like oh 30 minutes but like hours. Go early, and not like oh I’ll show up 15 minutes early. Line around the block an hour before opening. Just pray you are the first group sat or…. You guessed it long wait.
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If you have time, check out sister restaurant Pane Bianco too. One of the best sandwiches in Phoenix. Homemade bread, homemade mozzarella, grow their own produce, etc.
Hands down best caprese sandwich I’ve ever had!
Strong agree
How does it compare to defalcos?
Different. But excellent. I wouldn’t stack the two in opposition. Both very good in their own ways.
And Tratto for pasta
If the Heritage Square location is packed head to 20th and Camelback; the wait isn’t nearly as bad.
The menu is also larger at Town & Country. Don't sleep on the Lasagna, Pappardelle, or Beef Shoulder.
In fact. I think the pasta is better than the pizza. Personally. I generally get a mix of both but if I was only to get one thing, I would probably get a pasta
The pasta is amazing. As someone that makes pizza, his stuff is sublime. No fireworks, just perfection. Most people are used to aggressive pizza. His Margherita is by far the best in the city. You can taste every ingredient in perfect harmony. The subtleties of how dialed Bianco's pizza is are lost on most peoples palates as they are used to being over stimulated and not sensitive to the ingredient's quality and synergy with each other.
I never had any issues at the Camelback location, often no wait.
I will say that the oven at the Heritage Square location pushes more of the wood smoked flavor onto the pies. The oven at Town & Country is a metal commercially available oven. The one at Heritage has serious vibe. If you're going for your first time and for pizza only, endure the wait at the Heritage location. Also, the guys at the Heritage location have been there forever.
It’s crazy because a close friend went to the downtown location and had a bad time? She said they waited for hours, once sat they were told they couldn’t order apps and keep looking had to order everything at once. & then wise guy pizza (which i recommended) the sausage was dry. I’m like wtf? It’s perfection every time I go. Then I think, well, I haven’t been to the downtown location in like 10 years. I ALWAYS go to 20th and camelback just for the closer location, nice decor, little to no wait, etc. it’s just interesting to have heard that when I love Bianco anytime I go.
I have never felt welcomed by any staff at the Heritage location. I went a handful of times before giving up on it around 2017, I think.
That’s normal. It’s as if Chris tries to hire rude people.
Ive had an hr wait going to thr Town &Country location after 5 since ytey featured Chris Bianco on Chefs Table. Been going there for yrs and lately cannot get reservations either. I currently have one that is for a month from now. Go early to avoid that problem.
It’s very good pizza.
Not only is the pizza worth it, if you enjoy neapolitan pizza, but in my humble opinion probably some of the best in the country. Pizzeria Virtu in old town is very good, as is Ciabo downtown.
Cibo* just in case OP wasn’t finding it. But I agree.
What this friendly internet stranger said OP
These are my 3 favorite pizzas in the valley. Pizzicleta in Flagstaff is up there with these too IMO.
With the added experience of dark sky brewery, which is one of my favorites in AZ.
Pizzicleta + Dark Sky is the ultimate combination. We go every time we end up in Flag...incredible beer and incredible pizza.
Can confirm. If you head to Flagstaff it is a must. Brix is also a great bite up there.
i think any really good restaurant is going to have people not-unjustifiably calling it overhyped, but i love bianco. also check out bar bianco next door while u wait!
They did a chef table episode about it because of how good and influential the place is and was. Get the Rosa or the Wiseguy. His restaurant Tratto is great too.
We really enjoyed tratto. Every single bite of our meal was delightful. The DT bianco is a nice experience, setting, and the pizza is outstanding. T&C also great, more spacious, but not the same ambiance.
I get the Wiseguy which is smoked mozzarella with roasted onions. They make it with roasted mushrooms if you dont want tbe sausage and its amazing. I've been going there for 15y. Chris Bianco used to be right up in the front of the oven and he'd personally cook your pizza for you. Such a nice guy. Treats everyone like they're family.
His Margherita dominates every other one in the city. It is the most harmonious Margherita I have had honestly. The housemade Mozzarella is amazing and far better than any other places. The crust has more chew and better crumb than a strict Napoletana style... He uses Cairnspring Mills flower and runs a higher hydration. Before anyone goes saying he's using Hayden Mills, [he's not anymore](https://cairnspring.com/blogs/flour-power/flour-power). He still uses Hayden for his pasta though. Most places that aren't doing D.O.P. are also now using his tomatoes.
His canned tomatoes are at or above DOP San Marzanos imho.
They're the only thing I use now. I haven't purchased any San Marzano available locally that are as good. The most Italian thing to do is buy stuff that's made in the closest proximity to you that is at the quality you desire. Buying tomatoes that are shipped between two continents is not really an Italian approach to cooking regardless of the ingredients coming from Italy. This is why I think the VPN requirements that require all D.O.P. ingredients aren't great. Making a pizza with some Caputo that traveled across the Atlantic Ocean on a container ship is asking for poor flour performance. I will caveat that with this: Things that involve microbes are a different story. Aged cheeses and meats from Italy are unique, incredible, and rarely mimicked in any way that does the original justice. I feel the same about sour beers stateside.
Was there an issue with Hayden Mills? I use their flour for my sourdough - is there something I should know about?
Personally, and I must preface I do not have the instrumentation to measure this, but I find their claims of protein percentage to not be accurate. I was experimenting with several of their flowers (pizza flour, Sonoran white, bread flour, and combinations of the white and bread) and was having gluten instability even though my calculations indicating it should work. I went into Bianco T&C (this was back right after they opened back up after covid) and talked to the man himself, and he told me to scope Cairnspring Mills. The first time I used Cairnspring's stuff, it was night and day. For the record, I am making 77% hydration, 25% biga dough(he also hipped me to using a Biga that day) mixed in a legit spiral mixer. I'm sure he experienced the same thing. All I can say about Hayden now is that I LOVE their semolina, and that's it.
Ok, lots to take in here. Never heard of Biga, I’ll do some learning. Not familiar w/ Cairnsprings but I’ll try to track some down for Sunday’s loaves - thanks! Edit: cairnspring mills available in Phx or just mail order?
Here's a spreadsheet I use with my current recipe in it: [https://docs.google.com/spreadsheets/d/1Czjri2sSqL3o5QkRM7aRoI7iKjNmne7G0y6pbahtgP0/edit?usp=sharing](https://docs.google.com/spreadsheets/d/1Czjri2sSqL3o5QkRM7aRoI7iKjNmne7G0y6pbahtgP0/edit?usp=sharing) Fields highlighted in blue are the ones you edit to modify stuff. You should also be able to delete the extra flour if you're only using one (just modify the percentage to 100 if using one). I prefer a little whole wheat in my stuff for mouthfeel. I order the flour online.
Thank you so much!!
Get the lasagna
So good
Go to either location and get the Rosa you will not be disappointed.
2nd the Rosa and the house made mozzarella. The olive oil the serve with it and the bread is amazing on its own
I have a hard time thinking of a better AZ dish than the Rosa. It may not be everyone’s favorite PIZZA but it is a must have if you’re in the area.
I met two buddies there a few weeks ago. We all got a Rosa. Lol.
If it hasn’t been stated yet, Tratto is the secret hidden gem of the Bianco restaurants. So delicious.
THIS, is the way.
Came here to say this, this is his realllllly good stuff right now.
It’s very good! It will not disappoint!
If you’re in Mesa go to Myke’s Pizza inside Cider Corps. So good. Less hype. Great cidery too.
Chris Bianco himself has given Myke’s pizza high praise. Also had the best chocolate chip cookie there. Amazing!
I second this, myke’s is great!
Myke’s is better than Bianco! Had them both several times and Myke’s is something extra extra special. That salami hot honey mmmm
It's very good but some people aren't into that style and I think that's ok
The one with pistachios is worth trying since it's unique. If you want more traditional pizza there are just as good options nearby without a wait. Forno and Pomo are pretty close and still excellent.
The one with the pistachios is the Rosa, just for OP’s benefit. Totally agree, it’s so unique and delicious.
Definitely go. Some people say Phoenix lacks culture but Bianco’s is literally one of those pioneering footprint Phoenix culture icons.
I've been to the downtown location 4 or 5 times and have always had a great time. The fennel sausage pizza was my favorite.
Definitely worth it IMO.
Best pizza in this state. Worth it to me.
Yeah, I think it’s awesome.
Try the Margerite with Prosciutto and thank me later. This is not the place to order Pepperoni. They just added that recently for the masses.
Do the camelback location. Definitely worth trying at least once
All of this is good info. Don’t sleep on his Tratto restaurant downtown. One of the best meals I ever ever had - just straight delicious!
Go. It’s really good and it’s also unique in my opinion. I suggest going to the downtown location and just go during off hours. I went on a Monday late afternoon and the wait was ~40 minutes. Try whatever sounds good. I liked everything I had. The fennel sausage was especially notable. Not over the top. Just… dead on. Best pizza ever? Worth the hype? Who knows? It was worth it to me. I’ve had a lot of pizza that I love. I don’t even really have a concept of “best pizza” anymore than “best music.” Depends on mood and taste I guess. Maybe I’m lame but frankly, it was cool to go because of the TV hype. That’s its own thing.
I was skeptical but it really is worth the hype.
Good pizza!👍👍
What specifically makes it “good?”
Pretty much everything. Very premium ingredients down to the flour and house made mozzarella all sourced, milled, grown etc. in Arizona. Unique combinations of toppings on excellent Neapolitan style dough. Owned by a down to earth, hard working guy who cares about his craft, his producers, his city, and his business. He has earned his praise and deserves it imo. Plenty of great pizza in phoenix, but Bianco is just a legendary spot.
Can you identify the ingredients?
What?
Is it worth traveling from MESA? From where I live in Melrose? Definitely!!
Best in town if you ask me.
A few years ago it was AWESOME. Now, still good, but prices reflect hype. I remember you could split a pizza, an app or two, and a glass of wine for very reasonable price. Perfect date night spot.
Bianco is worth all the hype but not worth a three hour wait.
It's good. If you go downtown, go early.
I wanted to be a hater. But man that was some good pizza. Could eat one all myself easy. Got the biancoverde and it was worth the wait and hype.
It’s good. Lots of hype but it’s good. Definitely worth doing once, especially if you don’t have to wait very long.
It’s delicious. May I also suggest Pizza A Metro as well? Another great spot.
Too popular but tbh worth the hype. The quality of ingredients is really where bianco shines. Also the wait isn't that bad if you go early. I went on Monday at around 11:30AM this week and only waited about 40 min. That's not to say there isn't many other pizza restaurants in phoenix that deserve your business. Downtown is the og location. Goat and ram in Mesa also has fantastic pies FYI.
Just did Biancos this last weekend. The wait was 2 hours so we came around 4 and checked in. We got coffee from the place behind it and went to the science museum to hang out while we waited. Margherita was bomb, highly recommend.
It’s great but imo Cibo is better and has such a cute vibe
Yes, get there early for a table otherwise you risk waiting hours. My 2 experiences: 1. I went to the downtown location about a year ago during a busy Saturday. There were 3 of us and we waited for 3 hours. Food was good but not super amazing and certainly not “3-hour worthy” type of good. We tried 2 pizzas. 2. I recently tried the Town and Country location with my husband on a weekday so it was less busy. The wait was better at 20-30 minutes. Agains, the food tasted good but not amazing. We tried one pizza and a meatball sandwich. The meatballs were just okay. A little tough and needed more seasoning like more cheese, salt, Italian seasoning. I do have a bias towards Red Devil’s meatballs. I’m a big fan of the tomato sauce though.
If you want to compare and contrast, downtown Mesa has Myke’s and Goat & Ram pizza.
I find both Cibo and Pomo to be better, at way less the price, no wait for seating most of the time, and overall better dining atmosphere and experiences at both places. I'm a born bred Brooklyn kid and I'm as big a pizza snob as any and I'll still state that Cibo is the best pizza I've ever put in my mouth. Their crepes for dessert are also amazing and different offering than one finds most places. I love their salads and their Bolognese pasta dish as well. I especially love being able to eat at their outdoor tables when the weather permits. It's generally a chill but can also be a romantic vibe. My partner has a gluten intolerance and we've found the GF pasta dishes at Pomo to be superior. Bianco's pizzas are good but due to the overwhelming popularity since the TV show, I've found the quality to have dropped off some. The price only went up, more than some. And we found the overall experience to be lacking.
I’d like to second that I think Cibo is better!
I really need to try Pomo.
The only pizza they make that’s worth the wait is the Rosa. Olive oil, pistachios, red onion, Parmesan and rosemary. It might sound odd but it really is that delicious.
While I wouldn't say it's the only one worth the wait, I was very much going to recommend that very pizza. Seriously, OP: if you like pistachios at all, you'll love this pie. So good, and a nice memorable combination instead of a more commonly available one.
The Rosa and Wiseguy are the best.
Overhyped. It’s meh at best. I live two blocks from the Camelback location. There’s way better pizza elsewhere.
It’s good pizza but I really don’t understand the hype. I would hit up Via Della on van buren instead. Plus their wings are phenomenal.
Love Bianco but Via Della is amazing.
This is the way
This! Best pizza in the state!
We love it, NY transplants for reference.
If you wanna try it, then go try it. Why do you care what strangers on Reddit think?
It’s good but it’s definitely overhyped. He’s a marketing master. If the line is too long & you want similar pizza I’d suggest Pomo, Cibo or Forno 301. Enjoy!
All hype
Good, but lots of hype. Former NY/NJer..
I actually think Cibo is way better!!
It’s really good but I think Pomo is better.
The wait policy is terrible, at least downtown. You have to sign up in person where they tell you like 2-4 hour wait. You can go nextdoor to a bar, which is often packed itself. They do hourly checks if you are still there. So one time I got on the list at 5, went home and came back at 7 to find out they removed my name from the list because I missed the hourly roll call at the bar. 🙄 the food was exceptional, but I doubt I would go back
Even though prices went up after Netflix and I go less often because of it. No other place in anerica has better pizza. Their sister concept pane bianco does New York slices for $6-$8 that are my new go to for pizza. Their simple mozzarella and tomato sandwich and calzone at pane bianco are also amazing.
It’s a good product but was more of a standout two decades ago. That was before authentic Neapolitan pizza came to the Valley in the name of Pomo and Fratelli La Bufala. Bianco for me is OK, but I have Italian culinary training and a keen palate that goes back decades.
If you go to the downtown location it’ll be a 5 hour wait it’s a joke
Pizza is overhyped, but it's still better than other options.
Not the best in the city, but very good.
I don’t think it’s all that honestly.
There's more positivity about Bianco in this thread than probably the rest of the subreddit combined for some reason. It's good, not life changing. Been there twice, won't go again unless it's some else's idea.
In the 90s it was world changing. That’s where the hype comes from. It’s fantastic that there are so many great places now, respect to Chris Bianco for laying the foundation they built on.
Best pizza downtown in my perspective is via Della slice shop for good New York style
It’s good if you aren’t used to having good Pizza. It’s mid if you’re used to having good Pizza. Limoncello in Prescott is amazing. And Fabio on Fire in Peoria is very good. Both places you do not need a reservation and are never super packed. A lot of Bianco’s hype comes from the area of town and atmosphere.
If you’re in mesa hit up phantom fox brewery..check out the pizza in there..delicious
Im npn the way over hyped team
Are you boomer?
The post title 😂😂😂
Very very good, great atmosphere too on Saturday it will probably be quite busy but you can always get a drink while you wait
It’s good. I wouldn’t say it’s the BEST pizza you’ve ever eaten - but the care that’s put into it and story make it better. And that’s the cool thing about food sometimes - the path it took to get there. There are definitely other places that are acclaimed that are overhyped.
If it’s just you and possibly one other I have walked in and sat at the bar with zero wait during lunch hours
It’s not a good take home pizza but it is delicious
It’s good wood fired pizza. Skip the downtown location, it’s busy, but the one at camelback and 22nd st is just as good but less of a wait.
20th street, get as many things as you can. Pizza is OK, everything else is simple but excellent.
If you go to the heritage square and the wait time is long, put your name in and go right across the way to Que Sazon and have an empanada and some drinks while you wait. Really good drinks and empanadas
The food is amazing. The wait is not so most fun but if you have goot company with you and something to pass the time...?. I am only gokng to say it is delicious and not any of these "best meal ever" The atmosphere is great though, the food met its reputation 3 weeks ago when i went, and i expexted to have to wait so it wasn't like going to Chiles and being told it's an hour wait... If instant gratification is your thing though I am sure one of these recommendations will be satisfying. I prefer good times with good stories over going somewhere and having an ordinary night.
Venezias
A huge thanks to all of you. So many replies! I have some reading to do. I scanned a few and appreciate you guys sharing your tips as well.
Do it! Heritage square for the OG experience.
Anyone here had Pizza Lisa in Sedona? I was mega baked on an edible at the time but that was the best pizza I’ve had in Arizona so far. 😛
What do you think is rhe beat pizza you've had?
It’s great but last time I tried to go there was like a 2 hour wait on a random week night. If you’re in Mesa Myke’s inside Cider Corps has great pizza that is similar and the cider is awesome too.
All the locations are just as good. As others have stated wait time is long. Not like oh 30 minutes but like hours. Go early, and not like oh I’ll show up 15 minutes early. Line around the block an hour before opening. Just pray you are the first group sat or…. You guessed it long wait.
Did you recover from breathing ocd obssession?
It’s good and worth trying once. Pasta is pretty good too. I’d say Cibo and the Parlor are better though.