June 20: Rione Pizza
Ordered: 3 slices: 1 diavola (tomato sauce, mozzarella, soppressata, evoo), 1 tri-colore (cherry tomato, basil pesto, mozzarella di bufala, evoo), 1 patate (potatoes, herbs, evoo; about $3.50 each; pic taken from their website)
The second of our two Philadelphia stops also placed second for Philly pizza … but also, to this point, was by far the second best pizza we’ve had this summer. Sicilian style? Forget that: this is Roman style pizza. Sheet baked, the dough – as they proudly announce at Rione – rises for 72 hours. You walk in and between 4 and 8 pizzas are displayed under glass, you pick your slices, they pop them in the oven, and bam: awesomeness. Sure, the patate was a little salty … but thinly sliced herb dressed potatoes on sauceless pizza is amazing, somehow? Yes! Why are there no amazing pizzerias like this in Los Angeles? Such a good business model, easy to make, easy to make really well and artisanal, easy to make margin on, and it’s delicious.
Summary: please bring Rione to Los Angeles!
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