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✔️Breakfast ✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
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The West Coast has been calling chef Chris Bianco for some time now, and at long last he has finally opened Pizzeria Bianco in Downtown Los Angeles, located at Row DTLA. The menu of Pizzeria Bianco Los Angeles will largely mirror the Phoenix locations and feature the six signature pies regulars have come to love such as the Rosa and Sonny Boy at dinner, with small plates, salads and sides rounding out the offerings. For Chris, the food is a result of his relationships with the farmers, the local producers, his family, customers and staff; and the respect and sincere intentions he approaches his recipes with, as well as the many interpersonal relationships that have influenced his philosophy and who he is.
Trendy Italian eatery known for serving handcrafted wood-fired pizzas in rustic-chic quarters.
Hours
| Friday | 11 AM–9 PM |
| Saturday | 11 AM–9 PM |
| Sunday | 11 AM–4 PM |
| Monday | 11 AM–9 PM |
| Tuesday | 11 AM–9 PM |
| Wednesday | 11 AM–9 PM |
| Thursday | 11 AM–9 PM |
Address and Contact Information
Address: 1320 E 7th St Suite 100, Los Angeles, CA 90021
Phone: (213) 372-5155
Website: https://www.pizzeriabianco.com/los-angeles
Menu Photos
Order and Reservations
Reservations: opentable.com
Photo Gallery
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Reviews
Jude B
I recently stopped by this pizza restaurant and had a really enjoyable experience. The atmosphere was pleasant—nothing extraordinary, but comfortable enough for a relaxed dinner. The wine selection was good, and although they don’t serve other types of alcohol, the wines they offer pair nicely with the food.
The food was impressive across the board. The burrata was especially good—fresh, creamy, and a perfect start to the meal. The gnocchi was also delicious, with great flavor and a satisfying texture. And of course, the pizza was made perfectly, with a spot-on balance of ingredients and really great taste. It’s clear the kitchen knows what they’re doing.
Service was okay—not bad, just nothing particularly memorable. Overall, though, it’s a solid place to grab a good dinner or even stop in for something quick. Worth a visit if you’re in the area and craving well-made pizza, quality wine, and tasty Italian dishes.
… moreThe food was impressive across the board. The burrata was especially good—fresh, creamy, and a perfect start to the meal. The gnocchi was also delicious, with great flavor and a satisfying texture. And of course, the pizza was made perfectly, with a spot-on balance of ingredients and really great taste. It’s clear the kitchen knows what they’re doing.
Service was okay—not bad, just nothing particularly memorable. Overall, though, it’s a solid place to grab a good dinner or even stop in for something quick. Worth a visit if you’re in the area and craving well-made pizza, quality wine, and tasty Italian dishes.
Alfred K
Excellent service, nice space. The pizza was great, well made, good flavor. Definitely worth a visit. Blueberry gelato ice cream was excellent as well. Wasn’t able to try too many other items on the menu, but the Little gem salad was super plain, like a Cesar but with hardly any dressing, just iceberg lettuce, would skip that one.
… moreD. de Silva
Great service and cool spot. Felt like the food was tasty, but the portions were very small for the price. Especially give the low cost of this genre of food.
Fun area to walk through. The retrofitted the industrial area to a commercial space. A bit pricey too..
… moreFun area to walk through. The retrofitted the industrial area to a commercial space. A bit pricey too..
Nicholas
Pizzeria Bianco is the kind of place that reminds you why people build entire personalities around pizza.
The menu stays focused: a tight lineup of signature pies like the Marinara, Margherita, Sonny Boy, Rosa, Biancoverde, Wiseguy pie people won’t shut up about, plus a few small plates, salads, and the kind of dessert you “share” but don’t really share.
The food is dialed in. Not fussy, not trying to be cute, just confident and precise, the kind of cooking that feels like someone has done the same thing a thousand times and still cares on attempt number 1,001.
The service, unfortunately, does not impress. About halfway through the meal our server disappeared entirely. For the next 45 minutes there was no check-in, no offer of more water or wine, and no way to close out the table. Eventually I had to track down another human just to finish the meal and get the bill.
Great pizza. Just be prepared to occasionally manage the service yourself.
Im looking at you Kiko. WHERE DID YOU GO?
Atmosphere is lively and easy, a good buzz without feeling like nightclub cosplay. Come hungry, order like you mean it, and bring a little patience. The kitchen earns it.
… moreThe menu stays focused: a tight lineup of signature pies like the Marinara, Margherita, Sonny Boy, Rosa, Biancoverde, Wiseguy pie people won’t shut up about, plus a few small plates, salads, and the kind of dessert you “share” but don’t really share.
The food is dialed in. Not fussy, not trying to be cute, just confident and precise, the kind of cooking that feels like someone has done the same thing a thousand times and still cares on attempt number 1,001.
The service, unfortunately, does not impress. About halfway through the meal our server disappeared entirely. For the next 45 minutes there was no check-in, no offer of more water or wine, and no way to close out the table. Eventually I had to track down another human just to finish the meal and get the bill.
Great pizza. Just be prepared to occasionally manage the service yourself.
Im looking at you Kiko. WHERE DID YOU GO?
Atmosphere is lively and easy, a good buzz without feeling like nightclub cosplay. Come hungry, order like you mean it, and bring a little patience. The kitchen earns it.
Steven Polster
Pizza is very authentic like you find in Rome or Napoli. The Farinata was a great starter, and even the gem salad in its simplicity was delicious and bigger than expected
… moreHeather Ace
We had a nice meal here. Surprisingly the pizza was our least favorite item. The gnocchi was fabulous, the salad was simple and just perfect. The burrata was ok, could have used more bread and texture. The sausage fennel pizza lacked flavor (how!?) it was so soft in the middle, hmmm a bit of a disappointing surprise. Dessert was sorbet and it ended the meal on a good note. The space was beautiful but the service lacked. It took awhile for the server to come around to order additional items, to order dessert and to get our check. He was clearly in the weeds and didn’t try and hide hit haha.
… moreJacey C
Great stone oven pizza place with chewy, yet thin dough. Reasonably priced, 12 inch pizzas costing around $25. Very clean place with great modern LA vibe. But what I liked the most was the quality of service. The server was very attentive, kind, and professional; We were informed about the menu clearly and precisely in short amount of time, our needs were quickly addressed, and there was no conversation-interrupting “how is everything” questions. We felt like we were treated with respect, which is rare nowadays in LA. Lovely place.
… moreRaya Faraji
While Pizza Bianco boasts of the best Neapolitan pizza, my experience was marred by significant discomfort. Firstly, our waiter was aloof and inattentive. Secondly, the ambiance, especially the window seating, was shockingly uncomfortable. Imagine sitting for your meal on a hard linoleum surface with absolutely no back support – that’s the reality. Even a short meal became a painful experience. It’s perplexing that a restaurant aiming for a high-end reputation would overlook such a fundamental aspect of customer experience. While the pizza was also a letdown for me, the sheer discomfort of the seating is what I’ll remember most.
Unfortunately, my visit to Pizza Bianco didn’t live up to its reputation for the best Neapolitan pizza, a sentiment I feel qualified to share as someone who makes this style of pizza at home regularly. The Marinara pizza was decent, with an okay sauce and crust, but the cheese simply wouldn’t stay on, resulting in bites of mostly crust. The crust, while crispy, also had a tough center. The Biancoverde was even less impressive; the overwhelming cheese flavor was overpowering, and the arugula didn’t quite fit. We actually had to ask for marinara on the side to make it more palatable, as it felt like it was missing a complementary flavor. Overall, the pizzas were a disappointment
Making the evening even more disappointing, this was my birthday dinner, a detail mentioned in our reservation, yet our waiter was aloof and completely unengaged. It would have been a nice touch to at least acknowledge the occasion. Overall, the pizzas and the lack of personable service made for a very underwhelming birthday dinner.
… moreUnfortunately, my visit to Pizza Bianco didn’t live up to its reputation for the best Neapolitan pizza, a sentiment I feel qualified to share as someone who makes this style of pizza at home regularly. The Marinara pizza was decent, with an okay sauce and crust, but the cheese simply wouldn’t stay on, resulting in bites of mostly crust. The crust, while crispy, also had a tough center. The Biancoverde was even less impressive; the overwhelming cheese flavor was overpowering, and the arugula didn’t quite fit. We actually had to ask for marinara on the side to make it more palatable, as it felt like it was missing a complementary flavor. Overall, the pizzas were a disappointment
Making the evening even more disappointing, this was my birthday dinner, a detail mentioned in our reservation, yet our waiter was aloof and completely unengaged. It would have been a nice touch to at least acknowledge the occasion. Overall, the pizzas and the lack of personable service made for a very underwhelming birthday dinner.
Ricky M
I had really high hopes for this place seen as the reputation precedes it and it is known as one of the best pizza places in the country. I read Biancos cookbook many times but it seemed like his passion didnt radiate into this restaurants pizza. For starters the wise guy pizza looks very different in the pictures, the bread is good but the sausage was very salty and not appetizing, which is the main ingredient. The cheese and other ingredients are nothing to write home about. So much potential but it seems this new location doesnt have the quality it is famed for. And at 26 bucks it is pretty expensive and not worth it. Cool location in the arts district though.
… moremichael tribbitt
This afternoon began with a simple request from my son: a smoothie from Erewhon. We wandered through the sun-drenched streets of downtown Pasadena, and then it struck me—Chris Bianco’s pizzeria was just around the corner. After today, I’m convinced it could be on the far side of the planet and still worth the journey.
We began with the Little Gem salad and the antipasto. The salad was like tasting sunlight—crisp, delicate, and full of life. The radish slices offered just enough bite to wake up your palate, a bright introduction to what would come next. The antipasto was a quiet revelation. Each component—perfectly cured meats, glistening vegetables, and thoughtful textures—felt like discovering those ingredients for the very first time.
Then came the heart of the meal: the Margherita and the Biancoverde. These weren’t just pizzas. They were essays in restraint and flavor. The Margherita was a masterclass in balance—airy crust, vivid tomato, silken mozzarella, and basil like a final brushstroke. The Biancoverde, creamy and herbaceous, was equally unforgettable. It was the purest expression of what pizza can be—humble, honest, and transcendent.
To end, I had the stonefruit and mint sorbet—a quiet exhale after a symphony. It was like the signature at the bottom of a love letter to food.
Chris Bianco isn’t just making pizza. He’s telling a story. And I’m still tasting the final chapter.
… moreWe began with the Little Gem salad and the antipasto. The salad was like tasting sunlight—crisp, delicate, and full of life. The radish slices offered just enough bite to wake up your palate, a bright introduction to what would come next. The antipasto was a quiet revelation. Each component—perfectly cured meats, glistening vegetables, and thoughtful textures—felt like discovering those ingredients for the very first time.
Then came the heart of the meal: the Margherita and the Biancoverde. These weren’t just pizzas. They were essays in restraint and flavor. The Margherita was a masterclass in balance—airy crust, vivid tomato, silken mozzarella, and basil like a final brushstroke. The Biancoverde, creamy and herbaceous, was equally unforgettable. It was the purest expression of what pizza can be—humble, honest, and transcendent.
To end, I had the stonefruit and mint sorbet—a quiet exhale after a symphony. It was like the signature at the bottom of a love letter to food.
Chris Bianco isn’t just making pizza. He’s telling a story. And I’m still tasting the final chapter.