Chris Bianco will open his first outside-of-Phoenix location of Pizzeria Bianco in DTLA.
It’s a significant turnabout for Bianco, who was adamant about not making pizza in the Tartine Bianco space when he opened it in February with Chad Robertson and Elisabeth Prueitt. Instead, it served a focaccia-like flatbread.
Pizza lovers from all over the world pilgrimage to sample the leopard-spotted pies at the original Pizzeria Bianco, which opened in downtown Phoenix in 1987; in “The Mozza Cookbook,” Nancy Silverton called Bianco’s pizza a “life-altering experience.”“Tartine has exciting future plans opening small, focused examples of Tartine closer to their original template,” Bianco said on Monday.
The pizzeria will be part of the 40,000-square-foot Manufactory restaurant and retail complex, which includes a market, ice cream and coffee window, the restaurant Alameda Supper Club and a bakery.
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