Pizzeria Bianco

"Bronx native Chris Bianco, a giant in the pizza universe, has tirelessly worked to improve the product he started in a grocery store nearly four decades ago, refining his techniques and using local ingredients as much as possible. Bianco makes his own mozzarella, grinds his own blend of Western grains for an elastic, high-protein dough and uses his own brand (Bianco DiNapoli) of organic California tomatoes. His pizza defies category, displaying a rusticity that conjures the ancient flatbreads from which pizza evolved. The rosa (red onion, rosemary, pistachio, and Parmesan) and Wiseguy (roasted onion, smoked mozzarella, fennel sausage) are probably his two most famous pizzas. Ask the man himself to pick a favorite, however, and he’ll go with the supremely simple, utterly perfect marinara...something to consider." - Nikki Buchanan, Chris Malloy

"Founded by the same guy as Pizzeria Bianco, Tratto is a pasta-focused restaurant right next to Bianco’s location in the Town & Country Center. Tratto is best when you share a few things from their regularly-changing menu that has included dishes like cavatelli with duck and prosciutto ragu. There’s an off-menu cacio e pepe that’s phenomenal here too. Try to get a reservation ahead of time, otherwise you can try your luck at the first-come-first-serve bar." - Joanna Boyle

"The second location of this pizzeria in the Town & Country Center is more of a dinner play. There’s an expanded menu (that still includes the famous pizza) and later weekend hours, and they take reservations. The space is still rustic, but this one looks more like the country home of an eccentric aunt with the mismatched chandeliers and thrift store art all over the walls." - Team Infatuation

"Now Bianco remains behind, with plans to open his Pizzeria Bianco in the former Tartine Bianco space — complete with a wood-fired oven." - Farley Elliott

The OG spot of the best pizza in the country