Owners Brian Moss and Brian Holleran have built a restaurant out of all our favorite things: good drinks, good music, a cool space and, of course, pizza.
Il Rione is the Frankenstein of restaurants.
It’s built of all the best parts: a killer classic rock playlist, drinks that kick and, best of all, top-notch pizza. Unlike Frankenstein’s monster, however, this experiment feels organic and unintentional.
Buffalo Springfield bounces off the original plaster-and-brick walls and exposed beams of the 1917 building in Detroit Shoreway. This old-school elegance is juxtaposed by the snazzy subway-tiled open kitchen. Though the place is always bustling, a couple can typically snag a seat at the bar without too much trouble.
Don’t fear the clam ($24-$32) with pecorino and garlic or the speck ($18-$23) with thinly sliced ham, pistachio, lemon ricotta and hot honey.
Owners Brian Moss and Brian Holleran never utter the word artisan, though the approach to the wood-fired New York-style ‘za, which focuses on a concise list of traditional ingredients such as Calabrian chiles, prosciutto and arugula, certainly exceeds the ethos of restaurants that claim to be much more than that. ilrionepizzeria.com
Can the suburbs support a hip, forward-thinking eatery? When it comes to Westsiders in Rocky River, our readers, who voted it Best New Restaurant, say "absolutely." Now, find out what our staff thinks. By Lynne Thompson
