Pizzeria Bianco

These days, Chris Bianco’s namesake pizzeria in the Arts District has settled into a groove as one of L.A.’s best pizzerias. The chef’s original shop in Phoenix helped blaze the trail for America’s artisanal pizza movement, and those same New York-Neopolitan hybrids can now be found at ROW DTLA accompanied by a seasonally rotating mix of sides, salads and small plates. The chef’s signature dough style offers the best of both worlds—thin, chewy crusts without the floppiness at the center normally associated with traditional Neapolitan pizzas. For first-timers, the classic margherita is the way to go here, but I’m also partial to the Rosa, a white pie topped with red onion, rosemary, pistachios and plenty of Parmesan cheese. For sausage lovers, the Wise Guy topped with wood-roasted onions, smoked mozzarella and fennel sausage is a great choice as well. Beyond pizza, I also enjoy the farinata, a thin chickpea pancake and antipasto; for those dining with a group, it’s worth throwing in one of Bianco’s ever-changing specials alongside a pie or two. While a reservation for dinner is all but mandatory, but it’s far easier to score a table at lunch these days.