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  • If I hear anyone else complain about the wait I am going be sick. Anyone surprised by the wait here hasn't been paying attention. Go by 4, get seated at 5. That's what I do and it works nearly every time. Or you can make a reservation, just be flexible and/or plan ahead. The wait staff has always been very pleasant, perhaps because I catch them early in the evening, perhaps not. Either way, the food is the star here. Perhaps the pizza is not for everyone, but just about everyone. The pizza comes out blistered from the searing oven dripping with flavors I didn't know could come from a pizza. In fact, I was living in Chicago the first time I had it and it ruined all other pizza for me. Recently, a place 1.5 hours away from Chicago that was an admitted copy of Bianco was named one of the top 5 pizzas IN Chicago. It's not even close to Chicago but it was good enough to rate that high. Enough said in my mind. I am not a reviewer but rather I feel I need to speak up for this business and the work Chris and his staff are doing here. Local ingredients, mozzarella made each day and the best tasting bread in the state, hands down. Keep it up, Chris and company. I would eat here every night if I could.
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