Pizzeria Bianco
Pizza restaurant · Downtown Los Angeles ·
Wood-fired pizzas with unique toppings like pistachios and rosemary
Wood-fired pizzas with unique toppings like pistachios and rosemary
"The original Pizzeria Bianco in Phoenix makes some of our favorite pizzas 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-offPane Biancoand eat the “green slice” with a salty spinach-cream sauce." - Team Infatuation
"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, cathy park
"Those who think Los Angeles can't compete with New York when it comes to pizza obviously haven't been to Pizzeria Bianco. There is a reason long lines snake through ROW DTLA and queue up at the takeout window with diners hankering for a taste of Chef Chris Bianco's pizza. Whether you reserved ahead of time or luck is on your side, there are seats indoors and out, but you could always join the rank and file leaning over boxes while standing nearby (it's that good). There are only a handful of pizze on offer, including the "biancoverde" and the "wiseguy," but their perfect margherita makes your heart skip a beat. An antipasto platter with roasted vegetables, spiedini, salads and sandwiches (at lunch) round out the menu." - Michelin Inspector
"Phoenix’s most famous pizzeria knows how to make the thinnest crust imaginable without compromising any of that great, bready chew. Located inside ROW DTLA, the pies at Bianco here come out crispy from the oven with a sturdy bottom, but soft enough to fold your slice without it snapping like a wafer. Each one is a vehicle for smart topping combos, like salty soppressata and silky smooth marinara on the Sonny Boy, or pistachio, rosemary, and pungent parmesan on the Rosa. Pizzeria Bianco can be a tough reservation, especially if you want a table after 6pm, but walk-ins are accepted if you don’t mind a wait.). Or avoid the hassle by trying neighboring spin-off Pane Bianco on your lunch break, which sells their take on New York-style pizza by the slice." - brant cox, sylvio martins, cathy park
"Pizzeria Bianco dishes out whole pies and daytime slices alike. The whole wood-fired pizzas have been celebrated since the 2000s, when chef Chris Bianco opened its Phoenix pizzeria to great acclaim. Some of the signature pizzas include the Rosa, with red onion, pistachio, rosemary, and parmesan cheese; and the Sonny Boy, sporting wide soppressata, Gaeta olives, and fresh mozzarella cheese. Bianco now splits 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." - Matthew Kang
