Pizzeria Mozza

by arnold on July 7, 2007

Pizzeria Mozza LogoAt lunch, the dining room at Pizzeria Mozza is bright, sunny and bustling. It’s a relatively small space and Pizzeria Mozza’s popularity ensures that is always packed. It was apparent when we walked in that Pizzera Mozza isn’t your ordinary pizza joint. I mean, would you really expect the ordinary when Chefs Silverton and Batali join forces?

We started with Nancy’s Chopped Salad, an upscale take on the classic antipasto salad that featured iceberg, radichhio, garbanzo beans, grape tomatoes, red onions, mozzarella slices and some delicious salumi (I think from Mario’s dad in Seattle). I thought it was a bit overdressed, but it was still delicious, especially the salumi. I even took a couple bits and wrapped it around the skinny, crunchy breadsticks that are on the table.

I ordered the Bianco Pizza (three cheeses and sage) and added some sausage to it (a tip from my favorite food writer, the LA Weekly’s Pulitzer Prize-winner Jonathan Gold). The fennel sausage at Pizzeria Mozza is the most heavenly Italian sausage I’ve ever had, and it complimented the cheeses perfectly. My only complaint was that the middle of the pizza was really oily, probably due to the thin crust and all the cheeses, but the pizza was still really good. Find a way to get some sausage on your pizza, even if it means adding it as an extra. My wife’s squash blossom, burrata and tomato pizza was fantastic. The toppings were really fresh, especially the burrata (mozzarella mixed with cream), and the crust was perfect…no sogginess to report.



We finished off the meal with a gelato/sorbet combination (3 choices for $7). We had chocolate hazelnut and caramel vanilla gelatos, along with the Frutti di Bosco sorbet (strawberry, blueberry, raspberry blend). The vanilla was okay, but the chocolate hazelnut mixed with the fruity sorbet was sinful.

If it wasn’t for the soggy pizza, Pizzeria Mozza would definitely get five stars, but I really want to go back. There’s so many things on the menu I want to try.

UPDATE: We’ve been back to Mozza several times since this first visit, and I really love the creativity of the pizzas, especially the fresh and sometimes exotic toppings. This is more than enough to warrant a half-star bump for a full five-star rating.

INFORMATION
Pizzeria Mozza
641 N. Highland Ave.
Los Angeles, CA 90036 map
323.297.0101
Web site

Possibly Related Posts:


{ 2 comments… read them below or add one }

susannah April 10, 2008 at 11:17 pm

Any recommendations for getting into Pizzeria Mozza?
I’ve never been there but hope to very soon…and all signs point to it being next to impossible to get a table!

Reply

Arnold April 10, 2008 at 11:23 pm

Susannah, if you can’t get a reservation by calling, I would get there about 30 minutes before they open and get in line (or start one if you’re first). That’s how we got in the last time. You’ll have to sit at the bar, but if you can get a seat at the bar by the oven, you can watch them make all the pizzas right in front of you.

Reply

Leave a Comment

{ 3 trackbacks }

Previous post:

Next post:

free hit counter script