Pizzeria Mozza Awards

Pizzeria Mozza Restaurant Review:

Chef Nancy Silverton (La Brea Bakery) and restaurateur Joseph Bastianich are behind this popular pizzeria, as well as neighboring sister establishments Osteria Mozza, chi SPACCA and Mozza 2 Go. Don’t plan on conducting an intimate or business conversation here, as the place is quite noisy, due to the high yellow and terra cotta walls, the crowded bar at the entrance, and the open kitchen (which offers seats at a counter). Request the private room or be prepared to chat with your oh-so-close neighbors in the quasi-communal dining setting. The casual aspect is also reflected in the prices, which are quite reasonable. For starters, choose between salads, a charcuterie plate or simple antipasti, including the chicken liver bruschetta. The main attractions are the crisp pizzas, which can be ordered with a thin layer of unusual ingredients, such as squash blossoms, fingerling potatoes, leeks or pinapple. Traditionalists will enjoy the classic toppings, including prosciutto di Parma, goat cheese, bacon, mozzarella, tomato and basil. The menu lists a few panini, and seven specials that rotate through the days of the week, such as chicken Milanese and lasagna. Desserts include a simple butterscotch pudding with a hint of sea salt as well as house-made gelati and sorbetti. The wine list is exclusively Italian.