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Even before Oprah publicized this small, red brick structure next to Antoine Predock’s AZ Science Center, the wait for Chris Bianco’s farm-fresh, thin-crust pizzas pushed two hours … on Tuesdays. Bianco makes every pizza, which can be topped with a distinctly nutty mozzarella, sweet Italian sausage, sopressata, or thick slices of caramelized onions.| Featured in the July/August 2007 issue of CITY Magazine |
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ALSO IN THE ISSUE
CITY investigates the decline of the honeybee population, and it's impact on the food chain.
Counterfeit wine is a growing trend—here's how to avoid fakes.
CITY's in-house chef serves up quick and easy recipes for the city dweller on the go. |