Its official, Biancos has "jumped the shark". We used to eat at his place when he was in a strip mall on Camelback and watched his business "grow" to what it is now. I jokingly say "grow" because he probably has less tables now than he did before. The only difference is that he didnt have a wine bar to send his customers to wait for 2 hours.
If you've been to Biancos then you already know the game but for those who dont, here goes:
1. You won't get in unless you stand outside for about 90 minutes before they open. (Please)
2. If you get there when they open, you'll be waiting for 2 hours. (Please)
3. To make your 2 hour wait better he has a wine bar, which miraculously accommodates all the people he cant seat, where you will probably spend over $100 in booze as you wait. Sort of like the beverage equivalent of the slot machines in the Vegas airport.
4. When you jump through all those hurdles, you'll get some awesome food. You'll also notice that he only has a few tables which is why the wait is so long. I can appreciate the fact that he wants to maintin the quality of his food, resulting in limited production but is it "all that"? For outside visitors with time on their hands it's probably worth it to go once and check the box. For locals like me, go somewhere else. For smart locals, start another, larger pizza place across the street;