Bronx native Chris Bianco opened this Phoenix pizza spot almost 20 years ago and is still collecting accolades. Bianco was featured in a New York Times article, where he said, "There’s no mystery to my pizza. Sicilian oregano, organic flour, San Marzano tomatoes, purified water, mozzarella I learned to make at Mike’s Deli in the Bronx, sea salt, fresh yeast cake, and a little bit of yesterday’s dough. In the end great pizza, like anything else, is all about balance. It’s that simple." Says him! The restaurant serves not only addictive thin-crust pizzas, but also fantastic antipasto (involving wood-oven-roasted vegetables), perfect salads, and homemade country bread. Reservations are accepted only for six or more, so be prepared to wait (though the wait is slightly more bearable now that they’re open for lunch).