This Just In...

I find it mildly amusing that you judge the worth of a restaurant solely based on one menu item among eleven items.

As a chef who has worked at many of the nations best restaurants I can say a good crust, arugula,parmigiano reggiano and ricotta compliment each other very well. Naturally it's not to everyones taste. Like lemon in tea it's all subjective and not right or wrong.

The discussion of pizza never fails to raise strong opinions. But I have found as in anything in life if I cast aside preconceived notions and approach food with a open mind it is one of life's great pleasures.

I can ensure you that any business owner who has as much passion for his craft as Chris Bianco will rarely disappoint.

Robert R., thank you for reading and commenting!

After I wrote Culinary no-no #75, I felt the need for a clarifying follow-up. I repeat, there's no doubt Chris Bianco, as I noted, has great passion and his restaurant is wildly popular. And some of those creations looked amazing.

The premise of my blog (the no-no) was the fact I was struck by the people who waited three hours in line in the Phoenix heat or the meatless variety.

I wouldn't wait three hours for a Bartolotta table here in Milwaukee. And I love all of his places.

My wife wants me to take her to Arizona in the worst way. iI we go, and we're near Bianco's place, I'd be tempted to try if the line isn't into the next zip code.

I do appreciate your comment, Robert!

You're right. Food is a wonderful pleasure!

I certainly hope you and your wife will give it a try. Go early and have some wine and cheese next door at the wine bar. I realize it's hard to believe but the people you meet while waiting is part of the experience. If it is true that great food brings people together than Chris Bianco has mastered it. In these hectic times it is a true joy to slow down and see people in a joyous mood having conversations with complete strangers about past visits and great food.

I have been from the French Laundry to Babbo and Pizzeria Bianco so far is my most memorable restaurant visit. Which is pretty high praise.

Enjoy

Robert Rymarz

Robert, again, thank you. I hope you will read some of my other Culinary no-no entries and see how this blog feature evolved. Please click CULINARY NO-NO under my TAGS section.

If you can, please e-mail me privately. My wife and I would love to hear and correspond with you about French Laundry and others.