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Here is my (probably not unique) take on Pizzeria Bianco:
Don’t come here on a budget, order away and leave satisfied.
Don’t expect to walk right in, unless you plan ahead (get there at 4 p.m.), and come on an off night.
Life isn’t fair, so pay attention to who is arriving before and after you as you arrive (if early), as we have been placed on the honor system, otherwise you may not make the first wave.
So, on to the grub. They have (über-cold) Four Peaks Sunbru on draft. This beer HAS to be super cold for me to like it, and it was that, and it pairs great with pasta/pizza. We started off with the antipasto, and yeah, we ate it all. The veggies cooked in wood gave it a nice flavor. Not necessarily the best antipasto ever, but different, and an excellent appetizer. We ordered a Sonny Boy (tomato sauce, fresh mozzarella, salami, gaeta olives) and a Wiseguy (wood roasted onion, house smoked mozzarella, fennel sausage). The Wiseguy is a white pizza, which I am usually not too fond of, but the fennel sausage and ultra thin crust it was excellent. The real winner in this meal was the Sonny Boy. Literally covered in thin, crisping salami and mozzarella cheese that actually had flavor, this was hands down the best pizza I have ever had the pleasure of eating.
I will come here again, early, hopefully often.
Pizzeria Bianco is located at 623 E. Adams St. (in Heritage Square) in the Downtown District (light rail station at 3rd Street and Washington/Jefferson) — 602.258.8300
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