Pizzeria Mozza - Los Angeles - calendarlive.com

Pizzeria Mozza

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641 N. Highland Ave., Los Angeles
323-297-0101

mozza-la.com

Hours: Daily, noon to midnight.

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Reader reviews: Write a review | Read other reviews

Nancy Silverton, left, and executive chef Matt Molina make pizzas and more at Mozza. Silverton opened the pizzeria with Mario Batali.

Pizzeria Mozza isn't just a restaurant. It's an action film, a master class in the art of making pizza, a trip through Italy's wine regions and a magnet for a diverse crowd of hungry diners only Los Angeles could muster. It's the toughest reservation in town, maybe in the country right now, the place where everybody in the food world wants to eat. After months of buzz and speculation, Nancy Silverton, who brought us La Brea Bakery and co-founded Campanile, and Mario Batali, the New York chef with a big appetite and an ever-growing collection of high-profile restaurants, have finally opened part one of Mozza at the corner of Melrose and Highland avenues. Part two, an osteria (casual tavern), is to follow in the spring.

— S. Irene Virbila
Jan. 31, 2007

Cross street: Melrose Avenue

Reader Reviews

November 10, 2007

Chris Chicago, IL

This is a must-try pizza. Different in its own right. Rustic, ciabbata-like (seems inspired by Ms. Silverton's rustic bread recipe with a touch of rye flour - wish I could find the recipe for this pizza dough). Yes, the crust is the must, but the toppings are inventive, inspiring and satisfying. Heck, I just love pizza!

October 22, 2007

Sandra Alameda, CA

Pizzeria Mozza exceeded all of our expectations. We had 2 pizzas -- one with goat cheese, & bacon and the Bianco, which was amazing. The crust is crisp, delicate and delicious. Be sure to save room for dessert. The butterscotch budino and gelatos are fantastic.

October 20, 2007

Richard Santa Monica, Ca

The hype is great but our Pizza was slighly burned. When we told this to our server she seemed put out. The replacement was good but no one in our party was wowed.

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Venue Details

Cuisine	Italian , Pizza
Rating
Ambience	Lively, simpatica pizzeria from the partnership of Mario Batali and Nancy Silverton featuring Silverton's irresistible pizzas baked in a clay wood-burning oven.
Best dishes	Fried squash blossoms, marinated peppers, winter caprese, Nancy's chopped salad, chicken liver bruschetta, fennel sausage pizza, littleneck clam pizza, wild nettle pizza, egg and radicchio pizza, mixed mushroom pizza.
Best table	A seat at the pizza counter, where you can watch the action.
Desserts	Meyer lemon gelato pie, sorbetti and gelati, toasted almond biscotti.
Of Note	Beer and wine. Valet parking, $6.
Prices	Antipasti, $8; salads, $8-$15; salumi, $12-$24 for a mixed platter; pizza, $9-$17; bruschette, $3-$9; panini, $14-$15; piatti del giorno, $17-$24 (market price); desserts, $5-$8.
Service	Some of the best around — engaged, informed, friendly.
Wine list	Fifty Italian wines under $50, plus wines by the glass or quartino (one-fourth liter); corkage fee, $20.

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