The good news: Chris Bianco is still committed to bringing his famed Pizzeria Bianco to L.A. 'That’s personal to me. Is Chris Bianco leaving town? No way.'
After less than 11 months, one of L.A.’s most ambitious and expensive restaurant projects in years has abruptly closed.downtown that included the restaurants Tartine Bianco and Alameda Supper Club; a marketplace selling baked goods and prepared foods; a takeout window for coffee and ice cream; and a coffee roastery — closed all but its wholesale bakery operations Monday, according to co-owner Chad Robertson.
Despite considerable hype — diners familiar with the 17-year-old Tartine brand had eagerly awaited the L.A. arrival of the acclaimed bread and pastry maker — the two restaurants were rarely busy. Customers seemed confused by the unwieldy nature of the Manufactory, with its multiple and sometimes overlapping concepts that were hard to distinguish from one another, or turned off by its location inside the industrial fortress-like Row.
Bianco said he still planned to open his pizzeria but was uncertain if it would go into the Manufactory space or a different location within the Row. Tartine was founded in the Mission District of San Francisco in 2002, with Robertson baking bread in a wood-fired brick oven and Prueitt crafting pastries. It gained a devoted following and is widely considered one of the best and most influential bakeries in the world.
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