"The original Pizzeria Bianco in Phoenix makes some of our favorite pizzas anywhere in the country, and the restaurant's DTLA location follows suit. Despite the hype surrounding this place, the restaurant manages to still feel like a relaxed supper club serving wine and very good pizza. The 18-hour fermented dough works as a yeasty, chewy vehicle for Bianco’s tart marinara. Their best pie is the Rosa, with salty parmesan, rosemary, crushed pistachios, and sliced red onions that almost caramelize in the hot oven. And if you're looking for a great lunchtime option, head around the corner to their daytime-only spin-off Pane Bianco and eat the “green slice” with a salty spinach-cream sauce." - brant cox, sylvio martins
Jessie Clapp
