623 E Adams St
Phoenix, AZ 85004
Ok, this is my last restaurant review for the day. I’ve finally caught up with my backlog of blog posts.
This place hardly needs another review, but let’s just say that it is one of the first places I go for dinner whenever I am back home in Arizona.
This place is the ultimate in slow food. Every pizza is handmade by chef-owner Chris Bianco and baked in a wood-fired oven. The restaurant is in an old “historic” building (ok 1920’s counts as historic in Phoenix). But come prepared to wait. They don’t take reservations for parties of less than 6, so show up an get in line at 3 or 4 pm for opening time at 5.
Start out with the antipasto plate ($12) or a Caprese salad (above – $9 -Americanized as “handmade mozzarella, local tomato and basil with extra virgin olive oil” on the menu).
For the main event, my two favorite pizzas are the Rosa (above – $11) and the Wiseguy (below – $14). The Rosa has red onions, Parmigiano Reggiano, rosemary, and AZ pistachios, and is bursting with vegetarian umami goodness. The Wiseguy is a meat-lover’s delight with wood roasted onion, house smoked mozzarella, and plenty of fennel sausage.