I've seen this place recommended by many, and don't get me wrong, it's good. However, I take a holistic approach to grading a restaurant, and I like to assess the entire package. Food is extremely important, and great food is worth going to a great deal of trouble for, but how much is too much?
Bianco is an extremely low volume operation. On the occasions I've been there, Chris Bianco mans the wood burning oven and prepares the pizza himself. THe dining room, (from memory) seems to seat about 20 (ballpark). One time we were forced to eat at the bar, elbow to elbow with other folks who were standing at the bar waiting for tables to open. It's a tight little operation, but it has to be to maintain the quality. I just though you visitors would appreciate the fair warning, often when I'm traveling, I'm willing to put up with a little waiting, but there are limits.
They've stopped lunch recently, which I would take as a reason to expect yet more crowding at dinner. This stuff is pizza after all.
My wife manages to produce as-good results at home using hand kneaded dough, Fleishman's Yeast, fresh Mozzarella di Bufalo and three broken Saltillo tiles in our gas oven at home. And I always get a seat there.