What We're Eating

Pizzas at Pizzeria Bianco in Phoenix

 

When our editors aren't thinking about food, writing about food, or researching food, they're eating it. This month's installment of "What We're Eating" includes some superlative pizza in Arizona, a surprising salad in Minneapolis, and some great dishes here on our home turf in New York City.

 

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Alison Tozzi Liu, Editorial Director: "I've been hearing about Pizzeria Bianco in Phoenix all of my adult life, and my (several) trips there last weekend while out West for Taste America did not disappoint. Each dish was a lesson in highlighting what's special about local ingredients: the wheat used in the pizza dough (and in the handmade pastas at the newer location) is... Read more >

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Worth Waiting For: Pizzeria Bianco

Pizzeria Bianco

To the despair of pizza lovers in Phoenix and beyond, Pizzeria Bianco's Chris Bianco recently revealed that he has stepped away from his flour and ovens due to health concerns. While the Neapolitan-style pies at his legendary restaurant may no longer bear his own touch, the JBF Award winner is staying active in the front of the house, ensuring that every pizza meets his exacting standards. If they're even half as magical as what JBF vice president Mitchell Davis waited three hours to taste in 2008, we know we can rest easy.

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