Back in the late 80’s I worked at the Ritz Carlton Hotel on 24th and Camelback in Phoenix. I discovered Chris Bianca’s tiny pizzeria in Town and country shopping center. It had like 5 small tables and a counter with about 6 to 8 stools. Behind the counter was Chris doing all the cooking and just 1 other person. I watched him make my pizza by hand and cook it. And since then I’ve always said it’s the best I’ve ever had. I think that was the only time I could even get into his restaurant ever since. Love that guy! By far the hardest working restauranteur and chef I’ve ever known. And a genuine gentleman.
Chris is the conduit that fed the pizza revolution. Without him we'd still have these stuck in the 70s pizzerias lacking any sort of imagination or taste.
Good ingredients a must.
For taste and illusion of taste.
Eating food ~ the presentation- a complex mixture
🍕
Back in the late 80’s I worked at the Ritz Carlton Hotel on 24th and Camelback in Phoenix. I discovered Chris Bianca’s tiny pizzeria in Town and country shopping center. It had like 5 small tables and a counter with about 6 to 8 stools. Behind the counter was Chris doing all the cooking and just 1 other person. I watched him make my pizza by hand and cook it. And since then I’ve always said it’s the best I’ve ever had. I think that was the only time I could even get into his restaurant ever since. Love that guy! By far the hardest working restauranteur and chef I’ve ever known. And a genuine gentleman.
How can you not love Chris ?
☮️
Bianco is the man
Chris is the conduit that fed the pizza revolution. Without him we'd still have these stuck in the 70s pizzerias lacking any sort of imagination or taste.