After receiving fabulous news on Tuesday, J and I decided to brave Mozza, the insanely popular Batali-Silverton pizza joint, with no reservations in hope of a seat at the bar. After a mere 1/2 hour wait, prosecco in hand, we settled into our corner seats and realized that none other than Michael Eisner was holding court nearby, surely there to toast my success.Since nearly every single other food blogger in LA has written about Mozza, I'll keep it short: you should go. It's fantastic. Order the guanciale (cured pork cheek), egg and bagna cuda (anchovy-based sauce) pizza, tastes like carbonara on a perfect crust. The egg yolk is nice and runny, so you can spread it over the pizza yourself. Decadent. For dessert, you must try the fig and fennel biscotti, basically fennel fig newtons. Also, the meyer lemon gelato pie--as fabulous as it sounds. For pictures, visit all those other food blogs I linked above.
Yes, its crowded beyond belief. Waiting for a bar seat? Totally worth it. And the price tag? Really reasonable in my opinion--$12-14ish dollars for an artisanal pizza with excellent ingredients? I'm more than happy to pay that.
Mozza
641 N Highland
Los Angeles, CA 90036
323.297.0101
11 comments:
Congratulations!!!!!
Congrats from me too.....except I don't know the news!
I'll say it anyway because obvioulsy it was stellar!
Glad you finally had a chance to visit and enjoy! Can't wait for Osteria Mozza next door to open up too.
Wait, what was the news????
im glad you made a great restaurant nancy love to go there one eve congrad
love deedeelandsberg
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This week at Tuesdays with Dorie, Jaime of Good Eats 'n Sweet Treats chose the Brown Sugar-Apple Cheesecake. bet basketball I am not a big cheesecake eater, but I know several people who love it, so I am happy to make one when it is requested. This cheesecake was one of the tastiest cheesecakes I've tried. I love the hidden layer of apples and the cinnamon flavor of the filling. For the graham cracker crust, sportsbook I used crushed graham crackers with a sprinkling of cinnamon, nutmeg, and ginger. The flavors came together nicely. My cheesecake browned a bit too much on the top because I forgot to cover it with aluminum, but it didn't affect the flavor. march madness The cheesecake set up well with no problems after an hour and a half of baking. I will definitely make this again if asked to make a cheesecake. Be sure to check out our Tuesdays with Dorie Blog to see how the other members did the the cheesecake! Stay tuned next week for Almost-Fudge Gateau, chosen by Nikki of Crazy Delicious.
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Along with cheddar, mozzarella is probably oneking tours of the most widely eaten cheeses in North America, if not the world. It’s found in almost everything. Partly, that’s because it is such a mild, pleasant cheese that nearly everyone likes it. But mozzarella also has a wonderful set of qualities that make it useful in loads of cooking situations: It’s firm enough to hold its shape and to cut or to grate; It’s stringy and can be pulled apart; And it’s a great melter, if you want to put it on, oh, I dunno — pizza.
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