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| - After reading about it's opening so many years ago, and then watching bit by bit as Bianco received accolades as some of the best pizza in the country, I FINALLY was in the area of business with an meal time to spare... Okay, so I lied. I flew in purposely a bit early, so I could have a friend pick me up and grab lunch with me here. (To be fair some of my other coworkers were on the plane with me, so it was probably a good call).
So we stuffed ourselves on three pizzas:
Sonny Boy - Enjoyable pizza, and I kept thinking that my wife would've loved thsi since they used olives. But for those that aren't olive fans, fear not, the flavor of the olives is somewhat muted likely thanks to the heat of the oven and combines well with the saltiness of the salami. Tasty combination, but not a clear winner...
Rosa - Chris Bianco's personal creation and contribution to the world of pizza, the pistachio, red onion, rosemary, parmesan pizza is quite simply... spectacular. While it sounds odd, the way the pistachios roast with the oil on the pizza, combined with a slight bight of the red onion and a rosemary/parmesan flavor to smooth things out. This really is a spectacular pizza, and our favorite of the three. For those that like your crust a bit stiff, this is pretty ideal as well, as you don't have the fresh mozz and sauce pushing on the thin crust to make it soggy. Seriously, get this pizza...
Margherita - We ended on a margherita, and as many margheriitas, it's phenomenal for the first few minutes straight out of the oven. The primary issue with Neapolitan style pizza is that it's crisp/firm right upon exit, and within 4 minutes or so, the middle will soak the sauce/moisture from the pizza, and become soggy surely but steadily... all the while, the flavors of the basil/mozz begin to meld better with the sauce. That being said, this was still a great pizza, and being able to taste the difference from the first slice to the last slice is eye opening in terms of understanding how the ingredients play together over time. A classic that worth getting.
Verdict: Bianco lives up to my years of waiting. Is it the best pizza in the US? I don't know if it deserves that designation necessarily... is it one of the best pizzas I've had in the states so far? Absolutely. My only regret is not having enough stomach to try one of every pizza on the menu... Will be back whenever I can make it!
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