Tratto describes itself as a love letter to the city it calls home. Chris Bianco has framed the concept as a modern take on the classic Italian trattoria, built on the relationships between planet and farmer, farmer and chef, and staff and guest. The restaurant is part of the BIANCO Restaurants family, with dishes made from fresh, local ingredients.
The kitchen is led by Chef de Cuisine Christa Chase and Chef de Cuisine Jose Flores, with Bethany Farnell running pastry.
The kitchen has produced a James Beard Foundation Rising Star Chef of the Year semifinalist in both 2019 and 2020, and Tratto was selected for the Michelin Guide in 2026. Phoenix New Times named it among the city's best restaurants of 2025.
Regulars return often enough to build a loyal following, though accounts of the room vary — some describe consistently strong food, service, and atmosphere, while others note inconsistency in service and seating, or a more formal feel than expected.
The kitchen is led by Chef de Cuisine Christa Chase and Chef de Cuisine Jose Flores, with Bethany Farnell running pastry.
The kitchen has produced a James Beard Foundation Rising Star Chef of the Year semifinalist in both 2019 and 2020, and Tratto was selected for the Michelin Guide in 2026. Phoenix New Times named it among the city's best restaurants of 2025.
Regulars return often enough to build a loyal following, though accounts of the room vary — some describe consistently strong food, service, and atmosphere, while others note inconsistency in service and seating, or a more formal feel than expected.