Ethan Stowell opened his fifth restaurant recently called Rione XIII. Since we love all his restaurants — namely, his fresh house-made pastas cooked perfectly al dente — we were excited to try this one. Rione’s concept is a more rustic, “street-style” fare found in Rome. We waited for our table outside with beverages in the warm setting sun, which made the wait time just fly by.
Of course we had to start with Arancini, which are fried risotto balls filled with mozzarella in ragu. This brought me back to memories of when I was in Italy and I would get a couple of these at a random market as midday refueling snacks or if I was on the go.
Chantrelle mushroom, roasted garlic, thyme, and pecorino romano Roman street style pizza.
Beasting on some pizza.
Tonnarelli carbonara with guanciale, egg yolk, and pecorino romano. The pasta never disappoints!