Ronan

“You have to try the clam stew here. The bread is so good that just eating it with the stew will fill you up (the portion is generous) We ordered pizza too but honestly the vongole was way better. Portions are huge btw Also the beef tartare was so good and you should definitely get it.”

“I wouldn’t call Ronan an Italian restaurant — I’d call it a pizza restaurant, full stop. No pasta here, just Neapolitan-style pies and variety of appetizers. Serious about their Neapolitan style, the pizzas arrive un-sliced, with a knife you may accidentally drop on the floor. They’ll pre-slice if you ask (which is much easier for sharing), which genuinely made me wonder — do they pre-slice pizzas for large tables in Naples, or does everyone just get their own uncut pie? The pizza is very good - dough was perfect, I like it less charred always. The classic Marinara (red) and the Zucca (white) were my favorites — simple, balanced, great flavors. The mushroom arancini were delicious, but a fair warning: you only get three. It’s a small app. One personal breakthrough: blue cheese will never touch my pizza again. Ronan helped me close that door with confidence. I don’t like it. Haha The word for blue cheese is Italian is Gorgonzola, don’t forget it. Pro tip: skip the focaccia if you’re ordering a few pies — save the room for what they do best. Great Neapolitan-style pizza on Melrose.”

“First time at Ronan, and if I could rate higher than 5 stars, I’d give it a 10. We came here on New Year’s Eve and ordered the focaccia with cultured butter, burrata, and caviar, and it was outstanding. The focaccia was crispy on the outside, soft and chewy inside, perfectly seasoned, and incredibly aromatic. Paired with the melted cultured butter and burrata—rich but not heavy—the combination was smooth, light, and surprisingly addictive. The burrata was cool and creamy without being overwhelming, and the caviar added a salty, briny depth that elevated the entire dish. Truly exceptional. Next was the chicken with pistachios. The chicken was crispy on the outside and juicy on the inside, with firm, well-textured meat. The lightly tangy sauce helped cut through the richness, and the greens on top balanced the dish nicely without feeling like filler. We also tried the Sweet Cheeks pizza. This one is subjective, but since I enjoy sweeter flavors, it was perfect for me. The dough was incredibly fragrant, and the cheese ratio was excellent. You can really tell that high-quality, imported ingredients are used and kept true to their original character. The result is a pizza that feels very Italian and refreshingly different from the average American pizza spot. That said, I personally don’t enjoy overly charred crusts for health reasons, and the level of charring was a downside for me—definitely a notable drawback. The service was exceptional. The staff were warm, friendly, and genuinely attentive. The restaurant is truly lucky to have such a great team. Well deserved as a Michelin Selected 2025 restaurant. I’ll absolutely be coming back—especially for the pizza, hopefully with a little less char next time.”

“We were lucky to find a table on opentable on the same day. It is a busy place. The food is very good. Authentic flavours. Nice relaxed ambiance. We got full with just the starters. Had to get pizzas to go :D Nevertheless, enjoyed every bit of it and would definitely recommend if you are in town.”

“Very disappointed experience. The review pictures looked nice so I went here. Unfortunately food was too salty, caeser salad tasted like vinegar and salt, pizza was like eating whole salt. The server didn’t mention about that the pizza will be served un-cutted. If we knew it we definitely requested to cut it before serve because when we cut 2 pizzas it was already cold. But the price was reasonable, paid around 150 dollars after tip for 3 people.”