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"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.
From a seat at the counter in front of the wood-burning pizza oven, you can see everything — or at least everything that matters. A wire basket of brown eggs sits on the counter along with a bowl of pomegranates or persimmons and some cadmium red African daisies stuck casually into a vase. The fiftysomething woman behind the counter, dressed like a rich bohemian, her hair tucked up with barrettes and amber hanging from her earlobes, is Nancy Silverton". (more) By S. Irene Virbila, Times Staff Writer |
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