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Statement from Chris Bianco Regarding Absence from Pizzeria Bianco
Chris,
I'm sorry to hear about your condition.
I wish you all the best in dealing with it and getting better.
My husband and I visited almost 2 years ago. We flew from NYC. (with all the customers, i'm not sure you don't remember, but came two nights in a row, got the first seating. sat right in front of you and told you we are from NYC, originally from brooklyn. growing up, my husband was always the "pizza boy")... We met and had wine with George and Anita, two of your regulars. ..We have been craving your pizza ever since...We wanted to go back to Phoenix last year just for your pizza!!, but it never worked out because of our busy schedules.
Anyway, we planned a trip to Phoenix, just for your pizza this Sept. We hope to see you.
The Food Lab: Is Good Pizza Really All About the Water?
Kenji, thanks for such an awesome and brilliant experiment! Very interesting... I'm a huge fan of Chris Bianco's pizza. The crust has the perfect bite, blister, char and taste. I love just the plain marinara pie. Looking at these pictures remind me of Chris' dough (as well as the pizza at Motorino's of course). ..I always wondered whether it was a combination of the climate and the water in AZ or if it was just the water.
...I wish I was there to experiment! looking at the pictures of those pies of perfection really makes my mouth water! I'm sure it was a fun time.
Bakery for Baguettes
kristen, I love the croissants at Almondine! --the absolute best.
I repeatedly trek all the way to BK on weekends just to get my fix as well! you must try the bread and pick up a sandwich to go for lunch sometime. Harvey makes them with a variety of his breads. Delicious!
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Of course it is pizza without cheese! I absoultey agree with J. Kenji Lopez-Alt....in fact, Roman pizza bianca with nothing but olive oil and sea salt is my favorite pizza!