I love this email I just got from longtime Slice reader Norman. Its subject line was simply "Greetings." I clicked open the email and found the following photo. [You're going to have to click through the jump to simulate opening the message ...]
When I was there, the seemingly knowing people on line indicated that at least one person from my party had to remain on line to maintain our spot on line. Perhaps it's up to waiting diners to maintain order however they find fit. Perhaps that night, some clipboard kinda person took peoples names and maintained a list. It could also be possible that they changed their policy and are now maintaining a list. Perhaps we should just ask Norman WTF was going on there.
Language Paulie!
Sorry for the delay, but just got back from Arizona. I was there for a very brief research project and had my fingers crossed during the trip that we would finish early enough to allow a visit to Bianco. All went well so we arrived at a little after 4:30 on Wednesday afternoon. The parking lot was full up so my editor parked the car while I hopped out of the car into the life threatening 108 degree temperature. The people preceding me in line had glasses of beer but I feared losing our place in line by running in and grabbing one from the very pleasant bar that is next door to the restaurant. Dan finally arrived so I bolted from the excruciating heat and into the cool safety of the bar. It looked like it had been converted from an old house and was decorated very plainly. The staff were attractive and unbelievably friendly. Just as I returned to the line the doors opened and the line poured into the restaurant. I was squeamish about whether we were far enough ahead in line in order to gain entry but Jesus loved us as we were offered the final two remaining seats.
I was very impressed by the interior of the restaurant. It was comfortable and not at all poncy. The oven is large, cylindrical and took up 1/4 of the floorspace. In front of it was the bar with counter seating for about 9 people, table seating on the right. Every member of staff were very focused and professional. We ordered two pies, one Margherita and one white pie that was half red onion with pistachios, the other sausage and roasted onion. After ordering I took advantage of the wait and banged out the napkin I forced Chris into posing with for the photo.
We had a small green salad and very good bread which I ignored as much as possible, reserving real estate for the impending pies. They arrived and looked delicious. A good size and nice charred crust. The slices were surprisingly light. The outer edge looked tough but was pliable. God it tasted good. The slice had a teensy bit of droop and was very thin, the sauce was fresh and had a lovely tang and the basil was magnificent. Unquestionably this was the best crust I'd ever tasted.
God damn the Rosa slice was better still. The mixture of the finely ground pistachios with the rosemary was perfect. Amazing. I had a horrible image of Dominic looking at me, pleading with tear-filled eyes. Dan was in awe. After earlier ridiculing me for making us drive out of our way to wait in line in an oven in the AFTERNOON, he had shut up completely and was now a broken man. Jesus christ the sausage was even better. What great sausage beautifully balanced with fennel, not too salty or overbearing. This slice had magnificent plump roasted onions too.
We were both struck by the fact that when trying 2nd slices of each pie, they continued to impress. Usually after first tasting something the thrill wears off a bit, but it was the opposite at Bianco. My all-time favorite pizza eating experience was having my first slice at DiFara's and this remains true. But to me there's no question that Pizzeria Bianco serves the best pizza in the United States. No one else comes close to serving such a wide range of flavors and in such an inviting and committed environment. Extremely reasonable bill as well. $37 for two.
The only thing still confusing me is why Adam hasn't gone yet. Truly there is no excuse!
There are 2 kinds of people sitting outside PB at 4:45: those who quietly keep track of who got there before and after them and will find their rightful place in the queue that forms in the next few minutes, and those that will mistake the civilized queue for a mob and try to edge there way to the front. The civilized group tends to have better tans. Then, right at 5, 15 to 20 people show up with there precious reservations and are seated first.
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11 Comments:
Soooo, Norman, how was it? Certainly brings back memories for me ( http://slice.seriouseats.com/archives/2007/08/a-visit-to-pizzeria-bianco.html )
Prairie at 8:15PM on 08/19/09
oh I so love that place. fortunately I can go whenever I like. lucky me.
twoshoes at 11:12PM on 08/19/09
Where are the long lines?
lemonfair at 10:36AM on 08/20/09
That is the line.
Prairie at 11:36AM on 08/20/09
I suspect that there are waiting diners in the bar next door as well. that's where I would be waiting at any rate.
twoshoes at 12:47PM on 08/20/09
When I was there, the seemingly knowing people on line indicated that at least one person from my party had to remain on line to maintain our spot on line. Perhaps it's up to waiting diners to maintain order however they find fit. Perhaps that night, some clipboard kinda person took peoples names and maintained a list. It could also be possible that they changed their policy and are now maintaining a list. Perhaps we should just ask Norman WTF was going on there.
Ciao,
Paulie Gee
pauliegee at 1:29PM on 08/20/09
Language Paulie!
Sorry for the delay, but just got back from Arizona. I was there for a very brief research project and had my fingers crossed during the trip that we would finish early enough to allow a visit to Bianco. All went well so we arrived at a little after 4:30 on Wednesday afternoon. The parking lot was full up so my editor parked the car while I hopped out of the car into the life threatening 108 degree temperature. The people preceding me in line had glasses of beer but I feared losing our place in line by running in and grabbing one from the very pleasant bar that is next door to the restaurant. Dan finally arrived so I bolted from the excruciating heat and into the cool safety of the bar. It looked like it had been converted from an old house and was decorated very plainly. The staff were attractive and unbelievably friendly. Just as I returned to the line the doors opened and the line poured into the restaurant. I was squeamish about whether we were far enough ahead in line in order to gain entry but Jesus loved us as we were offered the final two remaining seats.
I was very impressed by the interior of the restaurant. It was comfortable and not at all poncy. The oven is large, cylindrical and took up 1/4 of the floorspace. In front of it was the bar with counter seating for about 9 people, table seating on the right. Every member of staff were very focused and professional. We ordered two pies, one Margherita and one white pie that was half red onion with pistachios, the other sausage and roasted onion. After ordering I took advantage of the wait and banged out the napkin I forced Chris into posing with for the photo.
We had a small green salad and very good bread which I ignored as much as possible, reserving real estate for the impending pies. They arrived and looked delicious. A good size and nice charred crust. The slices were surprisingly light. The outer edge looked tough but was pliable. God it tasted good. The slice had a teensy bit of droop and was very thin, the sauce was fresh and had a lovely tang and the basil was magnificent. Unquestionably this was the best crust I'd ever tasted.
God damn the Rosa slice was better still. The mixture of the finely ground pistachios with the rosemary was perfect. Amazing. I had a horrible image of Dominic looking at me, pleading with tear-filled eyes. Dan was in awe. After earlier ridiculing me for making us drive out of our way to wait in line in an oven in the AFTERNOON, he had shut up completely and was now a broken man. Jesus christ the sausage was even better. What great sausage beautifully balanced with fennel, not too salty or overbearing. This slice had magnificent plump roasted onions too.
We were both struck by the fact that when trying 2nd slices of each pie, they continued to impress. Usually after first tasting something the thrill wears off a bit, but it was the opposite at Bianco. My all-time favorite pizza eating experience was having my first slice at DiFara's and this remains true. But to me there's no question that Pizzeria Bianco serves the best pizza in the United States. No one else comes close to serving such a wide range of flavors and in such an inviting and committed environment. Extremely reasonable bill as well. $37 for two.
The only thing still confusing me is why Adam hasn't gone yet. Truly there is no excuse!
norman at 12:26AM on 08/21/09
that sausage and onion pie is the shit yo.
twoshoes at 12:53PM on 08/21/09
There are 2 kinds of people sitting outside PB at 4:45: those who quietly keep track of who got there before and after them and will find their rightful place in the queue that forms in the next few minutes, and those that will mistake the civilized queue for a mob and try to edge there way to the front. The civilized group tends to have better tans. Then, right at 5, 15 to 20 people show up with there precious reservations and are seated first.
f r y at 5:45PM on 08/21/09
"their"
Stupid homonyms.
f r y at 5:52PM on 08/21/09
There's a third kind f r y; The one's who are sitting inside BEFORE the place opens:
http://www.flickr.com/photos/pauliegee/sets/72157619216158104/
Ciao,
Paulie Gee
pauliegee at 1:13AM on 08/22/09