Subject: No-hooks, no wires & no-digging-straps

From: "Genie Zip Bra" <[email-masked]>
Date: Tue, 08 Jul 2014 08:51:21 -0700

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fired taste and nice and light. The toppings were great too (though the sardines were a touch overwhelming - I wouldn't do those again). The antipasto was fantastic also. But I have to say, if this is a 10 (pretty close), there really are a few 8s and 9s that don't require 3hrs of waiting. In my mind the "marginal utility" of the uptick in quality, just isn't worth it. I mean if the choice was Pizza Bianco or Domino's, then of course yes. But there's Lombardis in NY, Delfina and A16 in SF - all of which are 8.5s or 9s in my opinion. We had lunch at Scottsdale's Olive & Ivy and their flat bread was a solid 7. So basically in my mind, not worth it. But there are obviously minions who disagree. I just wonder if there's some attraction to THE WAIT for some. I think there must be - not for me though. But I will say that if the wait were an hour - I'd feel very differently. It is incredibly delicious. But 3hrs is too much. My parents and I visited this place early in December and I complet
ely forgot to check it out on Yelp for a review. But the Gods were with me and the timing was right (lucky), and we got in first seating at 5 p.m. I had seen the place years ago during a Monday Night Football game between the Bears and Cardinals. You know, the Dennis Green meltdown game. ABC showed video of the dining room as a bumper for commercials, saying it was named best pizza in America, and I imagined it to be a much larger place. We arrived around 4pm on a Friday and found 20 people lingering outside. By 4:30 the line was down to the Bar Bianco building, which is about another 30 or so people deep. I'm sure everyone is familiar with this issue, so I'll skip to the part where we were the last table seated. Super lucky again. I've had the Neapolitan pizza before at a place called Spacca Napoli in my hometown, Chicago. While they are very similar, Bianco's has an edge in the toppings department. The Margherita had great tomato flavor and the cheese was certainly one-of-a-kind.
Basil was fresh, green and spicy. Some people find the classic pizza to be not to their liking, or generic, but to sell this pizza chefs have to adhere to certain traditions, including using imported flour, oil and an internship in Naples. It's like a flat-bread on steroids. It's not perfect and generally the middle is a little floppy. If you know this going in, it helps. Probably wouldn't repeat because I can get it at home way easier, although Spacca Napoli gets real busy in the summer.