About: http://data.yelp.com/Review/id/OI4SaJAThP8iI0UFuwOnPg     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : rev:Review, within Data Space : foodie-cloud.org, foodie-cloud.org associated with source document(s)

AttributesValues
type
dateCreated
itemReviewed
http://www.openvoc.eu/poi#funnyReviews
rev:rating
http://www.openvoc.eu/poi#usefulReviews
rev:text
  • We lucked out with their lunch hours and snagged one of the last tables with a...ZERO MINUTE WAIT. If anyone knows anything about Pizzeria Bianco is that the line to get a table can get quite long. It's been nearly two years since I have been to PB, but I'm glad that nothing's changed. The service is incredibly attentive, the atmosphere is rustic/casual-chic, and the food is both delicious and reasonably priced. Bianco has high standards for quality and so every aspect of our lunch was flawless. From the table bread which was soft on the inside but with a good crust on the outside, the high-quality olive oil that came with it, and the locally sourced produce they use, an experience at Pizzeria Bianco is unsurpassed. We started off with one of my most favorite things: the Spiedini appetizer. Traditionally, spiedini are the Italian equivalent of kebabs or yakitori; skewered meats grilled or baked in open fire. Bianco's version is sinful-prosciutto wrapped fontina cheese on a wooden stick, grilled in the oven. Lusciously gooey cheese encapsulated in salty, fatty pork and served on a bed of peppery local arugula. Since we were having lunch so late and we had big dinner plans, we decided to split one pizza (which was more than enough). We went with the Wiseguy which featured wood-roasted onions (sweet and tender), house-smoked mozzarella, and fennel sausage. The smoke on the mozzarella was perfect; not too overwhelming, but very distinct, and the sausage was dense and locally made by Schreiner's Phoenix. Although the toppings on this pizza were delicious, the highlight was really in the dough. I've always thought that what really sets Bianco's pizzas apart from everyone else was the quality and texture of the crust. Crisp, yet delicate; soft enough but with a slight chew. Pizzeria Bianco has mastered pizza dough. LOVE. TIPS: Try and make reservations for groups of 6 or more or try to make it for lunch. If coming for dinner, come prepared for a bit of a wait. Bar Bianco next door is a great way to kill some time.
http://www.openvoc.eu/poi#coolReviews
rev:reviewer
Faceted Search & Find service v1.16.115 as of Sep 26 2023


Alternative Linked Data Documents: ODE     Content Formats:   [cxml] [csv]     RDF   [text] [turtle] [ld+json] [rdf+json] [rdf+xml]     ODATA   [atom+xml] [odata+json]     Microdata   [microdata+json] [html]    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3238 as of Sep 26 2023, on Linux (x86_64-generic_glibc25-linux-gnu), Single-Server Edition (126 GB total memory, 67 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2025 OpenLink Software