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  • I have been to Pizzeria Bianco a few times now and have loved every visit! My trick is to get there around 4:15 (during months when the weather is nice), get in line, and send someone to the bar to grab drinks to make waiting in line a little bit more enjoyable. Doors open at 5, you get in with the first seating and you're good to go. Or, if you don't get in the first seating, you put your name on the list (maybe a 45-60 min wait) and you go find a table in the bar and order an appetizer. My first trip to Bianco, I was wondering if I would be able to tell if it really was better than the rest. (Please note, this was several years ago when I was early in my "good pizza" knowledge). For me, this pizza got better with every bite. It went something like . . . First bite: Yeah, this is good. Second bite: Wow, I really like this sauce. Third bite: Man, these tomatoes are really fresh! Fourth bite: OK, I'm impressed, the sausage isn't greasy at all! The Wiseguy and the Margarita are my favorites. Oh, and I really love that arugula one. Ok, they are all great. They have a great antipasto platter too! I understand that people are frustrated by the long wait and the small space. What I don't understand are all of the demands or suggestions. "Bianco needs to do something about the long wait." "They need to serve us faster." "They need a bigger space." They need to do this . . . They should really do that . . . The way I see it, they really don't have to do anything! It seems to me their business is running quite well as it is. If they choose not to open up more tables, or get a bigger space, or whatever it is, at the risk of lowering the quality of the food, then I have to respect that. Just my two cents. Take it or leave it.
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