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Jacob Tyler Dunn

Pizzeria Bianco

Somehow, Phoenix is a pizza town, known far and wide for its innovative pies. Actually, we know how, and why: It's because of Chris Bianco, the passionate, Bronx-born proprietor of his eponymous pizzeria. Bianco's pizzas date back to 1988, but since 1996 he's been in his Heritage Square location, serving Neapolitan-style pies to ever-longer lines and inspiring a whole generation of young American pizzaioli. Bianco won the James Beard Award for Best Chef: Southwest in 2003 — the first pizzaiolo to ever earn the accolade — and over time, Bianco has extended his empire to a second Pizzeria Bianco, as well as other spots like Tratto, Bar Bianco, Pane Bianco, and a dizzying list of collaborations and projects. Nowadays, you don't have to travel far to find delicious wood-fired pizza in the Valley. But if you'd prefer to go to the source, Bianco's margherita pie — tomato sauce, fresh mozzarella, basil — at his 42-seat brick restaurant remains as vital as ever. That wood-burning oven is still very much lit. New Normal: Bianco's dining room is open for service and takeout. Delivery is available via Grubhub and Goldbelly.

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