If there’s one good reason to go to Phoenix, it’s probably Pizzeria Bianco. If there’s one reason to go to the ROW these days, it’s probably also Pizzeria Bianco. There’s plenty of pizza spots around the city, and many good ones that have popped up in recent years but perhaps none with as much of a pedigree as Bianco with its promise of bringing the best pizza in America to LA. The legendary pizzeria from chef Chris Bianco is bread in its finest form, and the root of the artisanal pizza movement on this continent. Not overly fancy, just an art perfected powered by pure ingredients. Every bite perfectly balanced with a satisfying chew in the dough and vibrant sauce made with Bianco DiNapoli California tomatoes. The humility of a pizzeria that started in the corner of a grocery store in 1988 getting the spotlight it deserves.

Here in the sleepy urban renewal experiment that is the ROW DTLA, Pizzeria Bianco thrives with a gravitational pull that Tartine Manufactory once did. The restaurant feels right at home in the bright sunny space with soaring ceilings. Simple wood furnishings in the industrial backdrop of wide windows and polished concrete that allow the pizza to take center stage. This is the kind of place that gives reverence to the simple things. Perfect fluffy yet sturdy dough that is the foundation to the six famous signature pies from the original restaurant. And to round out the menu, salads with fresh local produce, simple and sharable appetizers, and seasonal specials. Bianco’s obsessive attention to detail and genuine interest in all facets of food comes through in the dining experience. How lucky we are to have Bianco in LA, and with free parking too.