Let's Never Call L.A. a Mediocre Pizza Town Again

"I’ve been eating Chris Bianco’s pizzas for half of my life, beginning in 1997 when the first Pizzeria Bianco had been operating in Phoenix for three years. Even then there was national excitement over the Bronx native about the ways he was melding Neapolitan pizza traditions and New York know-how into something fresh. The Sonny Boy (a sausage pie covered in mozzarella he smoked over pecan wood) and the Rosa (red onions slivers as thin as a new moon, Parmesan, rosemary, crushed pistachios) taught many of us about the elegance of restraint. The ingredients never overshadowed the crisp, bready crust."