Pizzeria Bianco — Restaurant in Los Angeles

It all lived up to the hype.

I've been following the excitement around Chef Bianco and always wanted to check out his Pizzeria. I tried getting reservations a few times but decided just to get there early and hopefully be able to walk in right when it opened, and that's exactly what happened.

The food, service, and atmosphere was everything I wanted in a modern restaurant. Incredibly unique, vibrant food with great ambiance and incredibly friendly staff.

Weiser Farm Carrots: We started with this dish and didn't expect too much, but I was delightfully surprised. The carrots were smoked perfectly, they still had bite to them and yet they weren't mushy at all either. The squash cream (or what I kept incorrectly calling hummus) was very yummy and had some good texture with walnuts and other good vegetables.

Market Salad: So this wasn't a salad. This was a piece of art. The menu online is different from what was at the restaurant, but it was a Melon with Ham. The Ham was similar to prosciutto, but aged twice as long. When taking my first bite, I was able to get the melon, ham, and onions in one bite, and my mouth started dancing. It was like the old spaghettios commercials, there was a lively music festival in my mouth. The meat was thin but incredibly chewy, and while I'm not usually in the camp of mixing sweet and savory, this really hit different.

Biancoverde Pizza: My wife and I had an intense debate over which pizza to choose, and while I don't think you can wrong with any, we were very happy with our choice. This pizza is definitely Arugula forward, but I was shocked by how much the arugula provided texture instead of the pure flavor. I noticed the pizza didn't have sauce, but the gooey cheese and sharp olive oil made an incredibly tasty bit, each time. The dough also was New York style with a good crunch, and I was shocked by how well the pizza stayed together. It really was an incredibly yummy pizza and definitely recommend trying it out.

The service throughout the night was great. Our waiter was able to answer all our questions, and have thorough breakdowns for every dish.

The plating was also high quality, the plates were delivered to our table warm, which is always a good sign.

I strongly recommend you check this place out. It is at the Row which is a failure of a plaza from LA's standpoint, but there is stuff to do after your meal. We went to the cinema rooftop across the street after dinner which made for a perfect date night.

Everything from the details to the big aspirations of an up and coming restaurant, Chef Bianco was...

Ok, as so many others: we saw it on Netflix (last week). Loved the show, the guy, the concept. I loved it so much that I was prepared to travel to Arizona to check it out - only to discover that they had opened a location in Downtown LA.

So I called some friends, and the five of us went yesterday. Bonus: we met Chris Bianco on our way from the parking lot - truly the great guy he represents on the street. Then: great ambiance! A true plus: this restaurant is not as loud as most LA restaurants.

Then: food.

Started with their focaccia: a blast. Then we shared another round, plus the antipasti plate, which amazingly did serve the five of us. I have been to a lot of places in my life - and it's rare that we really soak up the last morsel with the, I must say it again, truly delicious focaccia.

Obviously, when being told that they had the world's greatest pizza, expectations are high. Really high. We ordered their two signature pizzas: The Rosa and the Wiseguy. We liked them. I am not a fan of onions; my friend Gerd would always opt for the thinner crust. Still, we enjoyed them. Was it the best pizza I've ever had? No. But then, in any other place I would have ordered a different pizza - and that's exactly what I will do when I come next time - and I can not wait to go again.

For dessert, we shared the Panacotta and the Tiramisu, which were both delicious.

Would I go again? Absolutely. Would I do a 30+ min detour just to dine here (mandatory in my rating scheme to achieve 5 stars): I did and will do again. Going through the ratings, I see a severe problem: the expectations created by the Netflix hype. What on Earth is the world's best pizza? We went with five, and all have different preferences: our friend Paul loves fat Supremes loaded with everything. I don't. Gerd loves this thin crust. I don't.

Summarizing it all, I must urge you to forget the hype and take this place for what it strives to be: a Pizzeria. A pizzeria where the host has given a lot (a lot!) of thought to the few products he offers, in an inviting place, with friendly service, and convenient 2-hour parking just opposite the street. We have spent $160 for five (including tax before tip). We were well fed (I am 250lbs - a big eater) and most importantly, we had a great evening.

This is the perfect, chill spot to meet up with friends for a cute,...

Let me start by saying I LOVE pizza. I would eat it every day, all day, if I could. I look forward to hitting new pizza spots more than anything else I can think of. As we were in town for a concert and staying nearby, my sons and I were afforded the opportunity to enjoy Pizzeria Bianco. Everybody knows the name and fame, so my expectations were high.

Now, as a pizza lover I will destroy just about any kind of pizza. While Neapolitan is not my favorite "style", I appreciate the authenticity and enjoy a fresh Margherita pie from time to time. This was THE BEST Neapolitan pizza I've ever had in my life! Crust was perfectly crispy around the edges, with a sparse black bubble here and there, marinara was bright and fresh, and all of the flavors complimented one another. We got a Wiseguy and two Margheritas; one with added Soppressata and another with olives. The salami was sliced paper thin and didn't weigh down the center and the marinated olives were unlike anything I've ever tasted. I'm not sure what they're seasoned with or marinated in, but I would add them to any pizza anywhere....delicious. We also enjoyed some freshly baked focaccia and local beers.

To compliment the experience, all of the staff was exceptional. Everyone was polite and accommodating. Our drinks came fast and food followed shortly thereafter. We were lucky enough to be seated near the kitchen, so I got to observe the kitchen staff doing their thing too. There was one guy slinging pies, one dressing them, and one running them....that's it. They were a well oiled machine though. Fast and efficient, the process never changed and they were turning out pies at a consistent rate for the two hours we were there.

If you're downtown in Los Angeles, Pizzeria Bianco is...