A New York Times critic named this place best pizza in the nation back in '04 causing quite the controversy. I just had to give this place a try.
Even arriving well before opening time, there was already a line forming in front of the door just like the reviews said. The hot June sun was not making this any easier, but we were only a handful of people from the front of the line.
I went with the Wiseguy - wood roasted onion, house smoked mozzarella, and fennel sausage and was not disappointed. Every ingredient worked together to form a masterpiece. The smokey cheese complimented the caramelized onions, and savory sausage quite nicely. From making his own cheese, to picking fresh ingredients himself at the market, you can tell that the man behind this establishment has a passion for what he creates. Well worth the hour and change in line.
On our way out Chris Bianco himself, even though he was busy with orders in the kitchen, took the time to ask how our experience was. Awesome! I will definitely be back back again.