PHOENIX – The New York Times food team recently released their list of the 50 “Places We’re Most excited about right now” – and a Phoenix restaurant made the list. The Times reporters, editors, and critics were scouring the country in search of the 50 “Liveliest, Tastiest Restaurants in 2021,” the newspaper wrote on its Pacific Northwest website, from traditional crab rice on the South Carolina coast to vegan Soul food in the East Village, “The Times wrote. Here in Phoenix, Tratto was honored with the Times Honors. Tratto opened in 2016 and was created by none other than James Beard-winning chef Chris Bianco, who founded Pizzeria Bianco. Tratto is one of Bianco’s sister concepts. It recently moved to the Roland’s Market building near Van Buren and 15th Street. It is open Wednesday through Sunday. ” His cuisine still proves that Arizona wheat makes pasta as exemplary as crust and bread, and that an Italian menu can be guided by seasonal local ingredients, even in a desert town where driving often feels like being going through a pizza oven, “wrote Brett Anderson, a reporter from New Orleans. On the restaurant’s Instagram account, Chef Bianco wrote in part:” I’ve built Tratto as a platform for a young next generation of talent who will stay or carry on to be alone great things to do … “He thanks the New York Times for the recognition, and gave some members of his team as well as teams at other restaurants in town, including Valentine, Instagram shout-outs, and restaurant progress.
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