Recent Comments

From Talk

Pizzeria Bianco - Recent Experiences?

Thanks, all, for the great advice. I just got back from my Phoenix trip, and figured I'd post my experience. I ended up going on Thursday night. I arrived at Bianco's at 7, and a table for 2 had a 45 minute wait. Certainly a huge improvement. We enjoyed some antipasti and drinks at Bar Bianco (which is a great spot) to warm up. I saw Chris walking around and was concerned that since he wouldn't be manning the oven the quality would be more like Lance's first visit.

My worries came true. The crust was dry, cracker-y and burned out. No spring, and not at all up to the standards of the finest pizzas I've had (Motorino, Keste, Una Pizza) and far closer to simply average Neapolitan pizza cooked in a too-hot oven. We tried the Margherita and the Rosa. The toppings were great and the Rosa in particular is a fantastic and really fun combination - totally deserves the hype. The Margherita reminded me of Lucali.

Anyway, mediocre dough cannot save amazing toppings. I was disappointed, but perhaps someday on another trip I can try one of Chris's own pies, which I imagine are on par with the greats.

From Talk

Pizzeria Bianco - Recent Experiences?

The last time a Slice post mentioned the quality was this past August in a Dear Slice column:

http://slice.seriouseats.com/archives/2011/08/dear-slice-arizona-pizza-pilgrimage.html

It was reported then to be a little bit inconsistent - but I'm be excited to finally give it a try for myself.

From Talk

Pizzeria Bianco - Recent Experiences?

Thanks for the advice, tempepizzagirl and Adam. I think the plan will be to aim for Saturday lunch - and either get there just before they open, and walk right in, or sometime in the mid-afternoon, and hope that any lines have dissipated. I can't wait for the Rosa!

See more comments by apizza82 »

Recent Posts

From Talk

Pizzeria Bianco - Recent Experiences?

See more posts by apizza82 »

Recent Favorites

apizza82 hasn't favorited a post yet.

Recent Polls

From Slice

apizza82 answered "Recycle them" to What do you do with your empty pizza boxes?

From Slice

apizza82 answered "Yes. Always" to Do you get the reheat on your slice?

From Slice

apizza82 answered "Depends on what you mean by 'salad'" to Do you do 'salad' on your pizza?

From Serious Eats: New York

apizza82 answered "Patsy's of East Harlem" to What's Your Favorite Old-School Pizza In New York?

Recent Quizzes

From Slice

apizza82 got 60% correct on General Knowledge (aka No Specific Theme Today)

From Slice

apizza82 got 75% correct on Match the pizza-maker to the pizzeria he or she is most associated with

From Serious Eats

apizza82 got 37% correct on How Much Do You Know About Beer?

From Serious Eats

apizza82 got 62% correct on How Much Do You Know About Passover Foods?

See more polls and quizzes by apizza82 »

Recent Comments

From Talk

Pizzeria Bianco - Recent Experiences?

Thanks, all, for the great advice. I just got back from my Phoenix trip, and figured I'd post my experience. I ended up going on Thursday night. I arrived at Bianco's at 7, and a table for 2 had a 45 minute wait. Certainly a huge improvement. We enjoyed some antipasti and drinks at Bar Bianco (which is a great spot) to warm up. I saw Chris walking around and was concerned that since he wouldn't be manning the oven the quality would be more like Lance's first visit.

My worries came true. The crust was dry, cracker-y and burned out. No spring, and not at all up to the standards of the finest pizzas I've had (Motorino, Keste, Una Pizza) and far closer to simply average Neapolitan pizza cooked in a too-hot oven. We tried the Margherita and the Rosa. The toppings were great and the Rosa in particular is a fantastic and really fun combination - totally deserves the hype. The Margherita reminded me of Lucali.

Anyway, mediocre dough cannot save amazing toppings. I was disappointed, but perhaps someday on another trip I can try one of Chris's own pies, which I imagine are on par with the greats.

From Talk

Pizzeria Bianco - Recent Experiences?

The last time a Slice post mentioned the quality was this past August in a Dear Slice column:

http://slice.seriouseats.com/archives/2011/08/dear-slice-arizona-pizza-pilgrimage.html

It was reported then to be a little bit inconsistent - but I'm be excited to finally give it a try for myself.

From Talk

Pizzeria Bianco - Recent Experiences?

Thanks for the advice, tempepizzagirl and Adam. I think the plan will be to aim for Saturday lunch - and either get there just before they open, and walk right in, or sometime in the mid-afternoon, and hope that any lines have dissipated. I can't wait for the Rosa!

From Slice

Poll: BBQ Sauce on Pizza, Way or No Way?

Absolutely vile. It's even more disgusting than when a foreign exchange student I knew in sixth grade put giant globs of ketchup on the cafeteria pizza.

From Slice

Poll: Do Online Reviews Influence Your Pizza-Eating Habits?

Generally, most pizza restaurants fall into one of two categories: the first category is a pizza I decide on my own that I have to try based on the pizzaiolo, location, style, or something else. Of course, a lot of times, that very decision is based on news reports from Slice. For those, the eventual formal Slice review, positive or negative, would only influence how quickly I make a visit, with a negative review likely to slow down my eventual visit.

But for most pizzas, I will defer to Slice and make a decision to go based on if the reviewer has a strong negative or positive reaction.

From Slice

Expectations Fizzle at Arlington, Virginia's Fire Works

This looks very similar to the pizza at the Liberty Tavern, just down the road, which, if memory serves, cooks their pizza out of a similar oven. Maybe the rest of the menu is fine (as it is at Liberty) or the bar scene compensates (as it also does at Liberty) but that pizza is just downright embarrassing. As the author said, Pupatella is five minutes away - if you want real pizza, no excuse not to go there.

From Slice

Internet Pizza Geek Icon Achieves Greatness at Varasano's in Atlanta

All this, and he's a really friendly guy. I went there about a year ago while on a trip to Atlanta, and he sat with a friend and I (both pizza junkies) chatting about pizza and the process of opening the restaurant for well over an hour. His enthusiasm for pizza and care for the quality of what he was serving was obvious.

From Slice

Dear Slice: Northern VA/DC Notes

PB: I've had the pizza at Liberty on a number of occasions. While it's definitely worth trying (if for no other reason than to see how some reviewers can be so wrong) the rest of the menu is far better than the pizza. Even fresh out of the oven, the pizzas are far too crisp (cracker-y crusts coming out of a WFO!) and dried out - the opposite of how I like my Neapolitan pies. I'm baffled that they have a local reputation for exceptional pizza.

From Serious Eats: New York

Sugar Rush: Nutella Pizza at Luzzo's

That looks like it could really use some fresh fruit as an accompaniment. Pricey, but maybe a good option if you are there with a big group.

From Talk

Pizza in the East Village

If it's not too far north for you, Artichoke on 14th between First and Second should be your place for a slice. It is certainly one of the best in Manhattan. When I'm not in the mood for the expense or wait of Motorino, Veloce, or one of the other new-Neapolitans, Artichoke is the place for a slice. What's nice is that it represents the "new school" pizza in a lot of ways and offers a superior product, but it's really just a casual, classic slice joint. Just beware two things: the wait, which can be aggravating at random times, and sometimes the slices cross the line from char to burn in a bad way.

From Slice

Mamaroneck Diner and Pizza: A New England Pie in the Heart of Westchester County NY

Post Corner Pizza in Darien, CT is the best example of this style I've ever tasted. Highly recommended.

From Slice

Donatella Arpaia Getting into the Neapolitan Pizza Game

Trend following or not, more competition in New York's Neapolitan scene can't hurt. Plus, she sounds committed to it and to learning the craft. I look forward to trying it out!

From Slice

Video: Jim 'No-Knead Bread' Lahey Reviews Domino's New-Recipe Pizza

To echo ktoth: On one hand, of course I'm with Lahey that of course Domino's is terrible pizza compared to Co. or most other restaurants like it. But even though both items are called "pizza" they simply are not in the same category. This video is like watching Daniel Boulud criticize Cheez-Its. But there's a market out there for 9,000 Domino's stores and 1 Co., so Domino's clearly does something right. Most people (but of course not us) value the efficiency of a Domino's meal over the quality of Lahey's product. Comparing them doesn't do either product justice.

From Chicago

Evanston, Illinois: Gyro Pizza Fail at Portofino's Pizzeria

Zemans, your reviews usually make me want to catch the next flight to O'Hare, but lately the photos alone are making me nauseous. That "pizza" looks disgusting.

From Slice

This Week's Pizza Poll: What Do You Season Your Slice With?

I agree that it depends entirely on the pizza. There is an inverse relationship between the quality of the pizza and the level of seasoning. On pizzas that need it, I'll typically use some combination of salt, a few red pepper flakes, and parmesan.

From Slice

Washington DC (Columbia Heights): RedRocks & Pete's Apizza

Great reviews, PB. I am a recent transplant to DC from CT and have been slowly trying to taste all the notable pizzas down here. Haven't been to RedRocks, and will add it to my list, but I absolutely agree with your assessment of Pete's. It was the first pizza I tried here - hesitatingly, but hoping it would be similar to New Haven. It was a real disappointment - dry, flavorless crust, and the cheese, sauce and other toppings were weak as well. You didn't miss anything with the margherita. When when I tried it, the higher quality ingredients were completely indistinguishable and the pie was completely overwhelmed with basil. And on top of all that, they charge Anthony Mangieri prices for Sbarro's quality. I respect what they're trying to do, but it just doesn't work.

From Slice

This Week's Pizza Poll: What's the Farthest You've Traveled for Pizza?

I answered 100-200 miles because that's the longest day trip I've made specifically for pizza. I left out of consideration vacations that I've taken of the 1,000 mile+ variety which just happened to coincide with great pizza. Even though on some subliminal level I think I probably scheduled the vacations with the pizza largely in mind.

From Serious Eats

Serious Eats Road Trip: Zuppardi's Apizza

Glad you made it to Zuppardi's. Many people think think apizza can only be found at Pepe's and Sally's, but the truth is there are many small local shops putting out exceptional pies throughout the greater New Haven/West Haven area. I certainly think one should try Pepe's and Sally's - their pizza is the best of the bunch - but the wait times, experience, and local flavor at places like Zuppardi's or Mike's Apizza can't be beat.

From Slice

Stamford CT: Colony Grill, Awesome Bar-Style Pizza

Worth mentioning, Colony is following in Pepe's footsteps by opening its "first" second shop in Fairfield.

From Slice

Dear Slice: Try Star Tavern in Orange, New Jersey!

I've been to Colony many, many more times than I've been to Star, but I think Colony's stinger and hot oil pie gives it the edge. It's definitely close, though. Very similar product.

If you need a tiebreaker, I think the chances of being murdered in the parking lot are lower at Colony (though even that's a pretty close call).

From Slice

Pulino's Bar and Pizzeria, a Gallery

Great photos. I certainly see the apizza resemblance - but even more than Sally's or Pepe's, those crusts look virtually identical to Bar, another New Haven spot.

From Slice

Poll: What Do You Drink with Pizza?

When I was a kid, I used to love eating your average New York style pizza with 2% milk. I thought it was the greatest combination ever. Haven't had that in ages but just thinking about it is making me want to do that again.

Nowadays I like my Neapolitan pies with Aranciata or Limonata, and my New Haven apizza with a Foxon Park root beer.

From Slice

Totonno's: REOPENED!

Adam, what's the verdict on the pizza? Same as it ever was?

From Slice

Totonno's Reopening Wednesday, February 10

@Pizzablogger: It's well past ridiculous ... it was ridiculous when he was predicting they'd be open in June...and then July...and then August...and then late September/October...and then "definitely" by the New Year. I ate there for the first time two weeks before the fire, and I'm as excited as anyone to finally get back, but stop stringing us along and just tell us when the first pie comes out of the oven!

See more comments by apizza82 »

Recent Posts

From Talk

Pizzeria Bianco - Recent Experiences?

See more posts by apizza82 »

Recent Favorites

apizza82 hasn't favorited a post yet.

Polls

From Slice

apizza82 answered "Recycle them" to What do you do with your empty pizza boxes?

From Slice

apizza82 answered "Yes. Always" to Do you get the reheat on your slice?

From Slice

apizza82 answered "Depends on what you mean by 'salad'" to Do you do 'salad' on your pizza?

From Serious Eats: New York

apizza82 answered "Patsy's of East Harlem" to What's Your Favorite Old-School Pizza In New York?

From Slice

apizza82 answered "Once a week" to How often do you eat frozen pizza?

From Slice

apizza82 answered "Yes. It's so, so true" to Is pizza like sex — good even if it's bad?

From Slice

apizza82 answered "Pizza!" to Deep dish: "pizza" or "casserole"?

From Slice

apizza82 answered "A center slice" to When it comes to square-cut pizza, I prefer ...

From Slice

apizza82 answered "None. I like only crust, sauce, and cheese." to How many toppings do you top your pizza with?

From Slice

apizza82 answered "No" to Do you salt your slices?

From Slice

apizza82 answered "A month" to What's the longest you've gone without eating pizza?

From Serious Eats: New York

apizza82 answered "Call over the manager and ask that the item be taken off the bill. " to How Would You Deal With Restaurant Error?

From Slice

apizza82 answered "Yes. Bring it on" to Do Garlic and Mozzarella Belong Together on a Pizza?

From Slice

apizza82 answered "No. Grease, for lack of a better word, is good" to Do you blot the grease from your pizza?

From Slice

apizza82 answered "Yes, the better to get a variety of toppings" to Do you order half-and-half pizzas?

From Slice

apizza82 answered "No. Pizza über alles!" to Do you stop eating pizza when it's hot outside?

From Slice

apizza82 answered "No: My favorite pizza-flavored snack IS PIZZA!" to Do you eat pizza-flavored snacks?

From Slice

apizza82 answered "During childhood" to When did you start loving pizza?

From Slice

apizza82 answered "I use my toaster oven" to How Do You Reheat Your Pizza?

From Slice

apizza82 answered "No ... because I will force them to convert!" to Your sweetheart doesn't like pizza: dealbreaker?

From Slice

apizza82 answered "I have never gone near the stuff" to What's your experience with grilled pizza?

From Slice

apizza82 answered "No way." to Pineapple Pizza: Way or No Way?

From Slice

apizza82 answered "Way!" to Dessert Pizza: Way or No Way?

From Slice

apizza82 answered "No way!" to Chicken on a pizza: Way or No Way?

From Slice

apizza82 answered "No. I stick with the main event" to Do you order sides with your pizza (and if so, what?)

See more polls by apizza82 »

Quizzes

From Slice

apizza82 got 60% correct on General Knowledge (aka No Specific Theme Today)

From Slice

apizza82 got 75% correct on Match the pizza-maker to the pizzeria he or she is most associated with

From Serious Eats

apizza82 got 37% correct on How Much Do You Know About Beer?

From Serious Eats

apizza82 got 62% correct on How Much Do You Know About Passover Foods?

From Slice

apizza82 got 62% correct on Slice Quiz No. 1

See more quizzes by apizza82 »

About apizza82

Website:

Location: Chicago, Illinois (for now)

About: Raised in Connecticut, currently in Chicago, will be living in New York City in less than a year.

Favorite foods: Pizza. What else is there?

Last bite on earth: Sally's. A plain pie with mozzarella.