Rick Guzman, a sommelier and restaurateur from Orange, has realized a long-held dream with the opening of Pizzeria Irene. Located at 123 N. Olive Street in Old Towne Orange, the restaurant combines Guzman’s passion for wine with his newfound love for pizza-making.
Guzman, who has been planning his own business since 2015, envisioned a small wine bar and retail shop where people could discover lesser-known wines. He started collecting wines early, hoping to have a unique selection ready when his restaurant opened. In September, that dream came to life with the opening of Pizzeria Irene, a wine-focused pizzeria that quickly gained popularity for both its wines and wood-fired pizzas.
“We’ve had people line up for our pizzas,” Guzman said. While his childhood was filled with Mexican food, pizza, to him, represented celebrations with friends, and he was eager to try making it himself.
To learn the craft, Guzman trained under Josh Mason, an expert pizza-maker who has worked with renowned chefs like James Beard award-winner Chris Bianco. Guzman recalls the emotional moment when he first lit the wood-burning oven in the kitchen, drawing a parallel to his grandmother’s own wood-burning oven in Mexico. “The first time I turned on the oven, I almost cried,” Guzman said. “It reminded me of my grandfather building that oven for my grandmother.”
Inspired by his family’s history, Guzman traveled to Italy for a research trip that ultimately led him to select an Acunto Neapolitan pizza oven. Acunto ovens, built by a four-generation pizza-making family, are lined with handmade clay bricks and volcanic rock, allowing them to reach up to 900 degrees Fahrenheit—perfect for pizza-making without the risk of burning the crust.
He named the restaurant Pizzeria Irene after his grandmother and invested in a custom-made Acunto oven, which is surrounded by Venetian tiles with the name “Irene” in cobalt blue. “Every time I turn on that oven, I think of her,” Guzman said.
The restaurant’s menu reflects Guzman’s dedication to quality, offering Neapolitan-inspired pizzas made with high-hydration dough. The small menu also includes classic antipasti like charcuterie boards with brie, prosciutto, house-made wine, poached pears, and pickled vegetables. The Caesar salad is topped with fresh lemon zest and Parmesan, while the pizzas are crisp with a satisfying chew.
While the food is central to the restaurant, wine remains a key focus. Guzman leans heavily on Italian wines, his personal favorite, but also features French and New World wines from regions like California and Oregon. “Italy is where my heart lays,” Guzman said. He enjoys helping diners navigate the wine list, asking questions about their preferences and experience to guide them to the perfect bottle.
Since opening, Pizzeria Irene has quickly become a neighborhood favorite. The restaurant is open for dinner only and has no reservations, leading to long waits, especially on weekends. On Fridays and Saturdays, the line can stretch for over two hours.
While Guzman is pleased with the success of the restaurant, he reflects on a bittersweet moment: He never had the chance to tell his grandmother that he had named the restaurant in her honor. “I had planned to show her the paperwork, but she passed away on Thanksgiving Day,” he said. “I’m sure she knows,” he added, gazing at the oven bearing her name.
Pizzeria Irene is already making a mark on the local dining scene, combining Guzman’s love for wine and pizza with a deep personal connection to family and tradition.
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