Chris Bianco's downtown pizzeria is regularly named one of the best pizza restaurants in the United States, and despite the hype the food still lives up to the reputation. The Neapolitan-style pies come out of a wood-fired oven Bianco built himself, with house-made mozzarella, Bianco DiNapoli tomatoes from his California sister project, and toppings that change with what's local. The Rosa — red onion, rosemary, Parmigiano, and Arizona pistachios — is the signature.
The original location is a small brick building in Heritage Square, with limited tables and famously long waits. Reservations now open online a month out for the first slot of the night; later in the evening is walk-in only. There's a larger Bianco location further north on Camelback Road if downtown is full. The bread, made in-house, is reason enough to come on its own.