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What's the Deal With Casa Bianca Pizza??

Steveinsocal | Feb 20, 200610:31 PM

I absolutely love pizza and I have been mostly disappointed by the pizza Los Angeles has to offer. I actually drove from L.A. to Pheonix to try Pizzeria Bianco (after first making sure it was not in any way related to Casa Bianca). Pizzeria Bianco is great, even if not the best in the country, which it is often voted, it's pretty damn close. Which brings me to the point of this rant.

I really like Dinos in Burbank, Village Pizza in Larchmont Village, Mulberry Street in Bev Hills Joe Peeps in the valley (but the old one in West Hollywood was much better), Abbots in Venice, Mama Mias in Valencia (of all places!)and a few others. It's usually a thin crust New York style that does it for me, but I do like Zelo in Monrovia. Pizza is best fresh out of the oven; I'll never take a pizza to go or have one deliverd. So you have a general idea of where my tastes lie. In reading reviews of these and other pizza places I am in general agreement with the comments of others. There also tends to be a pretty tight range of opinions about them; one person may rate a place a 7 and another a 9 but there is rarely a 1 versus a 10. When checking ratings of the top 10 pizza places in L.A. the same places typically always show up.

The only place the above genralization falls flat is Casa Bianca Pizza Pie in Eagel Rock. I have never been so amazed by the reviews of any restaurant as I have those regading Casa Bianca. After moving to the SGV area I began my search for good pizza and heard the raves about Casa Bianca. After wating forever for a table I sat down to what was not just a bad pizza but the WORST pizza I have ever had. The place uses canned mushrooms! The sauce tastes as if it's poured right from a can on to the pizza. Even if you like canned toppings how can a place like that be called one of the best in the country? Even Dominos uses fresh mushrooms! The crust is so perfectly shaped that I suspect it's pre-made frozen crust, and the thing is cut into a hundred little squares which only guarantees that the crust will be mush by the time it arrives at the with a spoon anyone?

Yet the reviews of this place rave about it...except for the large number that dispise the place as much or more than I did. I've read reviews calling it the best pizza anywhere, even better than anything in New York, Chicago, or Naples (check citysearch)People who rave about it even comment that the cheese develops an odd texture as it cools (perhaps because it may not be real cheese?)But again the extreme range of opinions makes me very suspect of the reviewers that give it the highest praise. Are they written by the owners, their family, and friends? I have never seen so many review of such extremes for any other restaurant.

So what gives with this place? Is there just a huge extended family writing the positive reviews. Because there is no shortage of reviewers that would rather pour Ragu on Wonder Bread than eat at Casa Bianca

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