Pizzeria Bianco

"Famed Phoenix chef Chris Bianco has taken a while to figure out his exact setup in Los Angeles, but it seems both the pizzeria and nearby Pane Bianco have settled into their respective rhythms. The pizzeria serves Bianco’s wood-fired pizzas with light Italian appetizers and sides, while Pane Bianco around the corner serves New York City-style slices, square slices, and sandwiches. Expect excellence all around, with simple but fresh ingredients prepared in a minimalist fashion." - Matthew Kang

"Pizzeria Bianco dishes out whole pies and daytime slices alike. Chef Chris Bianco has long split his time between LA and Phoenix, and he’s even growing his brand locally with Pane Bianco for slices and sandwiches nearby at the same Row DTLA complex. The main Pizzeria Bianco serves the chef’s famed wood-fired pizzas while Pane Bianco serves slices during the day." - Eater Staff

"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

"Chris Bianco, chef and owner of Pizzeria Bianco in Downtown LA, serves Skyduster beer. He supports local, small producers who have to compete in a crowded market." - Matthew Kang

"Chris Bianco, the chef and owner, is a genius. The way he talks about food is so beautiful, and the food is unbelievable. We got a pizza, the Marinara: it's tomato sauce, oregano, and garlic, no cheese. I know it sounds insane to be like, 'Why would I order a pizza with no cheese?' But it's incredible. Every pizza is a slay. I think my favorite is the Rosa, which does have a few more ingredients on it than the marinara. It's got red onion, Parmigiano Reggiano, rosemary, and Santa Barbara pistachios. Again: this man is putting pistachios on pizza, and I loved it. Like, what universe am I in right now? But he's a genius. It's probably the best pizza I've had in LA. Listen: there's no substitute for a good quality dollar slice at 4 a.m. on the streets of New York. But if you want to go and have a restaurant experience of pizza, then Pizzeria Bianco is the place." - brennan carley