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The restaurant serves not only addictive thin-crust pizzas but also fantastic antipasto (involving wood-oven-roasted vegetables), perfect salads, and homemade country bread.The wait, once routinely noted as one of the worst for some of the best food in the country, has been improved by Pizzeria Bianco starting to serve lunch, the opening of three additional Phoenix locations, and one that’s coming to Los Angeles, making it one of the city’s most hotly-anticipated openings.Over the past 30-odd years, chef Frank Stitt has been credited for significantly raising the bar in Alabama’s culinary scene.
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Every state is home to scores of Italian restaurants — some old-school, some modern, some simple pizzerias — and we’ve tracked down the best one in every state as well as the District of Columbia.
Owners Clayton Suttle and Jerrmy Gawthorp are crafting some unique and high-quality pizzas made with impeccably sourced ingredients (local when possible) and firing them in a custom-built wood-burning oven.
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