Pizzeria Bianco • 1988

Chris Bianco turned a corner grocery store into a temple of wood-fired pizza, hand-stretching dough and crafting mozzarella that would earn him a James Beard Award and proclamations of serving the best pizza in America. Since 1988, his obsessive attention to ingredients—from Arizona-grown wheat to house-made fennel sausage—has drawn pilgrims willing to wait hours for a table. The Rosa, topped with red onion, Parmigiano-Reggiano, rosemary, and Arizona pistachios, remains the pie that launched a movement.