If you happen to read Bon Appetit or Gourmet magazines or even the New York Times, you might have read that those publications have dubbed Pizzeria Bianco the “best pizza in the U. S.” This is quite an honor for a city that at one time was dubbed the chain restaurant and fast-food capitol of the west. All pizzas at Pizzeria Bianco are cooked in a wood-burning brick oven by chef/owner Chris Bianco. The restaurant is very small, housed in a former machine shop built in 1929 and located on the Heritage Square site featured yesterday. I took this photo when the restaurant was closed because once it’s open, it’s very hard to see the front because of the all the people waiting to get in. They do not take reservations so you put your name on a list and wait. I’ve waited as much as 1 ½ hours for a table. Is it worth it? I guess that depends on your tolerance for waits and if you happen to wait at the wine bar next door, your tolerance for alcohol. That said, yes it does serve fantastic pizza. I’ve never been disappointed.