Chicago Pizza Place- Most Like Pizzeria Bianco?
Chicago Pizza Place- Most Like Pizzeria Bianco?
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Chicago Pizza Place- Most Like Pizzeria Bianco?
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Post #1 - February 19th, 2009, 1:38 pmFor those Chicagoans who have been to Pizzeria Bianco in Phoenix what local place would you say is most similiar in taste and style- is it Spacca Napoli, Coal Fire, other? Thanks
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Post #2 - February 19th, 2009, 1:52 pmSadly...nothing. Pizzeria Bianco to me is in a league of it's own and I can't think to compare it to anyplace here in Chicago. I wish there were an option.GOOD TIMES!
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Post #3 - February 19th, 2009, 1:57 pmThere's no good pizza in Chicago. Everyone from somewhere else knows that.Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.
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Post #4 - February 19th, 2009, 2:33 pmGreat Lake is very much in the mold of Pizzeria Bianco. While the owners of Great Lake don't exude the manic obsessiveness that Chris Bianco does, they also use only top-quality ingredients, including homemade mozzarella.
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Post #5 - February 19th, 2009, 2:41 pmforzagto wrote:For those Chicagoans who have been to Pizzeria Bianco in Phoenix what local place would you say is most similiar in taste and style- is it Spacca Napoli, Coal Fire, other? Thanks
Both the philosophy and preparation of pizza at Spacca Napoli are the closest to Pizzeria Bianco that you'll find in Chicago. Based on only one visit, I wasn't all that enamored with Bianco, but I do like Spacca Napoli very much, and with careful ordering, I'd probably like Bianco, too.Steve Z.
“Only the pure in heart can make a good soup.”
― Ludwig van Beethoven
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Post #6 - February 19th, 2009, 3:26 pmI've never had anything in Chicago that could be directly compared to Bianco but I've been to a few places that I've enjoyed as much, Spacca Napoli being my favorite of the lot. That said, they're just very different from each other. Almost everything at SN is imported from Italy, so you have that 'authentic' angle. At Bianco, many of the ingredients are local (Arizona/California pistachios, locally-made cheeses, organic produce from Bob McClendon), so at the end of the day, the places are very different from each other.
=R=By protecting others, you save yourself. If you only think of yourself, you'll only destroy yourself. --Kambei Shimada
Every human interaction is an opportunity for disappointment --RS
There's a horse loose in a hospital --JM
That don't impress me much --Shania Twain
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Post #7 - February 19th, 2009, 5:36 pmMike G wrote:There's no good pizza in Chicago. Everyone from somewhere else knows that.
Man I hope that's some kind of joke.
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Post #8 - February 19th, 2009, 5:38 pmNo, but it might be saying something different from how you're reading it.Watch Sky Full of Bacon, the Chicago food HD podcast!
New episode: Soil, Corn, Cows and Cheese
Watch the Reader's James Beard Award-winning Key Ingredient here.
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Post #9 - February 19th, 2009, 7:29 pmMike G wrote:No, but it might be saying something different from how you're reading it.
As one great man once said, "We don't do irony here."
"Don't you ever underestimate the power of a female." Bootsy Collins
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Post #10 - February 20th, 2009, 12:13 amSorry guys. I'm so tired of people running down Chi pizza that I guess I'm somewhat over-sensitive. I was all set to lay out a late night flame/rant whatever. Chicago is to pizza as Australia is to Flora and Fauna. Now to the leftovers.
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Post #11 - February 20th, 2009, 12:36 pmI'd try Antica Pizzeria on N. Clark Street in Edgewater. It gets my vote for the most authentic Italian pizza in Chicago.
btw, I thought the pizza at Pizzeria Bianco in Arizona was over-cheesed. But this starts to happen in America over time even at pizzerias like Pizza DOC and Spacca Napoli. We'll see if Antica Pizzeria can keep that from happening too. As of right now, they have it down best.
