The story
Rori serves pizza from a quiet corner of Paris, operating through a streamlined counter format at 96 Rue Jean-Pierre Timbaud. Founders Angela Kong and Antoine Bernardin brought in chef Florent Peineau to perfect the base, which bakes into a sturdy focaccia crust capable of supporting heavy toppings. The kitchen prepares both individual slices and whole pies, though the larger formats stay exclusively on the dine-in menu. This focused approach keeps the Italian cooking grounded in technique rather than fuss, a balance that recently earned the spot a listing in Le Fooding.
The counter board rotates between red and white sauces, each paired with specific cheeses and regional ingredients. The Grandma features a tomato foundation topped with mozzarella, spicy salami, and a drizzle of hot honey, while the potato slice layers thinly cut tubers over scamorza before arriving with a tangy dill pickle crust dip. Guests often round out their meal with side plates like the stracciatella cheese dressed with citrus confit and chili oil, or the sweet and spicy chicken wings glazed with corn syrup and garlic. These additions turn quick lunch visits into proper sharing sessions without drifting from the core pizza craft.
Glossy red tables and a windowed facade create a bright dining room that stays busy from midday until late evening. The beverage program leans heavily toward natural wines sourced from small producers across Alsace, the Loire Valley, and Roussillon. Bottle prices range from thirty to fifty-two euros, with pour options available for those preferring a lighter commitment. Cocktail service runs parallel to the wine list, featuring house spins like the Rori’s sour with olive oil and basil, or the spicy margarita balanced with hot honey. The layout encourages casual conversation, whether diners arrive solo or bring a group for weekend pizza gatherings.
Recognition
Ambience
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