Closed On Tuesdays 2003 BILLS OF $35 OR MORE Dine-In or Take Out $5 OFF Not Including Combinations Dinner Only Expires 6/30/21 2050 N. Alma School Rd., #36 • 480.857.4188 Danny Liao cheeseburger,” Bianco says. Just days after winning his James Beard Award, Bianco opened a new Pizzeria Bianco location in Los Angeles on June 16, serving New York-style slices to Californians, with plans to launch a dinner menu centered around the six Napoletana pizzas he has become famous for over the last three decades. But the most expensive thing on the menu could be of the greatest value, he explains, because the restaurant takes good care of its people or buys from discerning sources. At the new downtown L.A. loca- tion, those sources are places like Cairnspring Mills, a Washington state stone mill that supplies Pizzeria Bianco’s flour. “There’s a farmer behind it and a story to it. It’s not just being stored in a ware- house for years,” says Marco Angeles, the head chef at Pizzeria Bianco LA. He met Bianco back in 2019 at the Manufactory, a 40,000-square-foot space that housed Tartine Bianco, a collaboration between San Francisco’s Tartine Bakery and Pizzeria Bianco, in addition to other restaurants and bars. It was open for less than a year before closing in December 2019. The new Pizzeria Bianco hails out of the same space at the Row DTLA. Angeles and Bianco first bonded over their laid-back approach and passion for food. “We were the only two guys who Marco Angeles, the head chef at Pizzeria Bianco LA which opened on June 16. would drop enough F-bombs,” Angeles says. When Bianco first approached Angeles about opening a Pizzeria Bianco in the old Tartine Bianco location, “I was like oh shit. You’ve got some balls, man.” But lunch service is going well so far, Angeles says, with long lines and tickets for 18-inch pies, New York-style slices, and ciabatta sandwiches that just don’t stop. A good problem to have. Angeles plans to open for dinner by the end of July. Meanwhile, Bianco bounces back and forth between Phoenix and Los Angeles after returning from Chicago, where the James Beard Awards were held. In Chicago, he spent time with Rene Andrade, the owner and head chef at Grand Avenue’s highly acclaimed Bacanora, a tiny Sonoran- style restaurant that earned a finalist spot in the Best New Restaurant category. Though Bianco is a culinary heavy- weight recognized by Oprah Winfrey, Rachael Ray, and the New York Times, he is inspired by many local chefs and restau- rants. Off the top of his head, he names Chadwick Price and Blaise Faber at Valentine, TJ Culp and Esther Noh at Restaurant Progress, and Charlene Badman at FnB, who won a James Beard for Best Chef Southwest in 2019. >> p 20 19 phoenixnewtimes.com | CONTENTS | FEEDBACK | OPINION | NEWS | FEATURE | NIGHT+DAY | CULTURE | FILM | CAFE | MUSIC | PHOENIX NEW TIMES JULY 14TH–JULY 20TH, 2022 FULL BAR!
