The James Beard Award-winning chef behind Pizzeria Bianco, Chris Bianco, is collaborating with Carneros Resort and Spa to modernize the facility’s two dining concepts: Farm and Market.
Bianco tells SF Eater that with Farm — the locale’s main restaurant, which shuttered for renovations in April — he plans to “harness what’s growing in the resort’s existing garden and partner with the many excellent local growers and producers in Napa Valley to create a menu that gives diners a real sense of place.”
“I think it’s about taking that name, Farm, and applying a little bit more when possible the depths of that,” he shares.
Concerning his plans for Market, the facility’s general store, he intends to develop pizza options that will be unique to the locale.
For readers who are unfamiliar with Pizzeria Bianco, the concept has been widely recognized as one of the for its pizzas and is known as a “driving force in the slow food movement and specifically the artisanal pizza front,” according to its website.
Beyond Pizzeria Bianco, Chef Bianco also owns Phoenix-based concepts Pane Bianco and Tratto.
“I definitely wasn’t looking for opportunities,” Chef Bianco tells the journal — adding, “But it was my first restaurant to really build for the next generation of chefs.”
The concepts are slated to open before the end of the year.
