Where to get the pizza we crave, Phoenix to Seattle
Photo by Jeffery Cross; styling by Karen Shinto
Pizzeria Bianco James Beard award– winning chef Chris Bianco smokes his own fresh mozzarella and mans the woodburning oven for guests who know to queue up at 3:30 for the 5 p.m. opening.
Try: The Wiseguy, with roasted onions, that mozz, and fennel sausage. $$$; closed Sun–Mon; 623 E. Adams St.; 602/258- 8300. –Edie Jarolim