Restaurateur and famed pizzaiolo Chris Bianco doesn’t believe in the perfect pizza. “I think that’s the problem right now with a lot of things that are self-proclaimed ‘the best’ or ‘the perfect’ whatever,” said Bianco. It’s more personal for him, “rarely does one size fit all in that way…. It’s important that we identify things we like, whether (the pizza is) crispy, thick, thin, Neapolitan, New York, or a hybrid.” Bianco gravitates toward pizzas that remind him of home: New York-style, Italian, and woodfire. 

This is the philosophy that Bianco brings to all his restaurants, including the Phoenix lunchtime eatery and sandwich shop, Pane Bianco, which will open its LA location at Row DTLA in March or early April this year.