In 1988 Chris Bianco started a food stall in the back of a grocery store in Phoenix, Arizona; he had no idea of the revolution that he was about to begin. All he knew was that he wanted to create good food with amazing flavors and bring true intentions to his recipes with local producers, farmers, and his staff. This dedication to authentic quality bred the widespread trend of woodfired pizza restaurants across the globe. He also developed Bianco DiNapoli tomatoes, an organic line of tomato products from California, with his partner Rob DiNapoli. This line of products is the trusted jarred tomato sauce from famed Border Grill Chef Mary Sue Milliken, who is someone I respect in the culinary game. She is a female chef pioneer, and as a proud Italian (part), if his jarred sauce is what she uses as a part of pizza night at her house, I trust his prowess in the kitchen.
So, when we went to Phoenix, Arizona, on a business trip, I knew that I had to try this now legendary pizza place. Chris's creations have helped spawn a generation of new artisanal pizza makers; I couldn't wait to experience it for myself. Usually, the restaurant is notoriously known for an hour or longer wait for seating, and we lucked out on a busy Saturday night and were seated immediately.
The menu is simple, with limited options that can sell out at a moment's notice. When we were seated, I overheard that the table next to us got the last order of rice pudding from their limited dessert menu. (Bummer, one of my favorites) As soon as we were seated, they brought out a fresh baguette cooked in the pizza oven with some fresh olive oil. The baguette was the perfect mix of crispy-chewy yeastiness. I'd go back to the restaurant just to buy some of those incredible baguettes. For our table; we started with the spiedini Italian fontina wrapped in prosciutto di Parma. It was a perfect gooey cheesy char that was a pleasant start to our meal. Then we indulged in their Caprese salad with handmade mozzarella and basil with basil and olive oil. It was incredible, but I would have preferred a little vinegar to add some acid to the dish.
Next, we had to try one of Chris's legendary pizzas. I asked our server which was her favorite, and she recommended the Vancoverde, which highlights fresh mozzarella, Parmigiano Reggiano, ricotta, and arugula. We requested that they add wood-roasted mushrooms to the mix. When the pie showed up, and we took our first bites of the creation, it was a communal table groan of delight. The crust was delightfully crispy with a great chewy factor. All the toppings blended on our tounges perfectly. It was a drool-inducing experience that I still crave to this day. When someone is dubbed a pioneer is generally for a reason. Thank you, Chris; your creations bring me back to my one visit to Italia and one I hope to revisit soon.