The secret of Roman food lies in two words: ‘simple’ and ‘effective.’ That’s its inherent beauty. Local legend Ethan Stowell probably guessed as much when he opened Rione XIII in 2012. Come here for epic caccio e pepe (spaghetti with four ingredients), Roman street pizzas, fried artichokes and mozzarella with fig and arugula.
Otherwise, Rione exhibits the usual Stowell hallmarks: modern-rustic decor, evening-only opening, and a single-page, ever-changing menu.