When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff. While much of the previous coffee roaster space remains intact, a wood-burning oven now inhabits the room where the roasting machine was formerly housed; a large window offers diners a view of pizzas being made. Pizzeria Bianco was listed in LA’s 101 Best Restaurants and is featured in the presigious Michelin Guide.