I normally like to wait a a good 6 to 8 months after a place opens before writing a review.
This way the review is objective because sometimes newly opened places need time to iron out the wrinkles or sometimes they're especially outstanding but then deteriorate.
Bianconrosso sadly is the latter. Started out amazing. Dough was perfect, portions and topping generous and most importantly consistent.
These days it seems like the focus is on reducing cost.
Porcini mushrooms used to be a good amount. This may sound silly but the that's what the restaurant reduced it to :
Recently when I order the 'high end' porcini pizza, there are literally 6 pieces of mushrooms and not full pieces. They're halves. So in essence they've put 3 mushrooms but sliced them in half. I'm not one to count or weigh toppings but when they're so easily countable , what is one to do?
When they first opened there would be plenty of porcini. I'm not basing this one on one order, several orders.
The above applies to everything else.
Restaurant interior is ok.
Staff are friendly but what's the point when the food is sub mediocre .
As per the title, the place had potential to be really authentic and really good.
Maybe they're relying on walk-in traffic from nearby residences.
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