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Did Ed just say pienip?

am i the only one who thinks it's kind of shitty of them to open a new spot so damn close to toby's public house?

night and day compared to the dining experience available at fairway red hook then

Language Paulie!
Sorry for the delay, but just got back from Arizona. I was there for a very brief research project and had my fingers crossed during the trip that we would finish early enough to allow a visit to Bianco. All went well so we arrived at a little after 4:30 on Wednesday afternoon. The parking lot was full up so my editor parked the car while I hopped out of the car into the life threatening 108 degree temperature. The people preceding me in line had glasses of beer but I feared losing our place in line by running in and grabbing one from the very pleasant bar that is next door to the restaurant. Dan finally arrived so I bolted from the excruciating heat and into the cool safety of the bar. It looked like it had been converted from an old house and was decorated very plainly. The staff were attractive and unbelievably friendly. Just as I returned to the line the doors opened and the line poured into the restaurant. I was squeamish about whether we were far enough ahead in line in order to gain entry but Jesus loved us as we were offered the final two remaining seats.

I was very impressed by the interior of the restaurant. It was comfortable and not at all poncy. The oven is large, cylindrical and took up 1/4 of the floorspace. In front of it was the bar with counter seating for about 9 people, table seating on the right. Every member of staff were very focused and professional. We ordered two pies, one Margherita and one white pie that was half red onion with pistachios, the other sausage and roasted onion. After ordering I took advantage of the wait and banged out the napkin I forced Chris into posing with for the photo.

We had a small green salad and very good bread which I ignored as much as possible, reserving real estate for the impending pies. They arrived and looked delicious. A good size and nice charred crust. The slices were surprisingly light. The outer edge looked tough but was pliable. God it tasted good. The slice had a teensy bit of droop and was very thin, the sauce was fresh and had a lovely tang and the basil was magnificent. Unquestionably this was the best crust I'd ever tasted.

God damn the Rosa slice was better still. The mixture of the finely ground pistachios with the rosemary was perfect. Amazing. I had a horrible image of Dominic looking at me, pleading with tear-filled eyes. Dan was in awe. After earlier ridiculing me for making us drive out of our way to wait in line in an oven in the AFTERNOON, he had shut up completely and was now a broken man. Jesus christ the sausage was even better. What great sausage beautifully balanced with fennel, not too salty or overbearing. This slice had magnificent plump roasted onions too.

We were both struck by the fact that when trying 2nd slices of each pie, they continued to impress. Usually after first tasting something the thrill wears off a bit, but it was the opposite at Bianco. My all-time favorite pizza eating experience was having my first slice at DiFara's and this remains true. But to me there's no question that Pizzeria Bianco serves the best pizza in the United States. No one else comes close to serving such a wide range of flavors and in such an inviting and committed environment. Extremely reasonable bill as well. $37 for two.

The only thing still confusing me is why Adam hasn't gone yet. Truly there is no excuse!

Great idea for a series Ed. Thanks.

i went last night and am an ex-southerner as well, but i had a great meal. i loved the mashed potatoes and creamed corn, and was in heaven as i ate the buttermilk biscuits and strawberry dessert.

i DO pity the poor waitstaff who have to negotiate an impossible path between the tables and the central island though.

But I've got out of town guests coming!

Lovely article Ed.

Mario made great pies. I love this place.
So Adam, I wonder who's made pies as long as Mario?
We need a post on who's been at it the longest.

i was broke but haven't cracked and bought crappy milk. i agree with you ed, horizon isn't so great. my only other choice is organic valley so i get that. i probably go through 3 gallons a week.

i was going to go 50/50 buying factory/organic, but thought the farmers must have decreased demand lately, so am sticking with them.

di fara isn't so far away either

i don't know-
i mean, soup man ran his business like a gold plated ass, but i still lined up for his wonderful soup.

dom runs his biz like a nutcase, but he makes glorious food.

people just need to decide for themselves if they want to separate the food from the process of obtaining it.