Pizzeria Mozza
(323) 297-0101
641 N Highland Ave
(at Melrose Avenue)
Los Angeles,
CA
90038
34.0826
-118.3388
Neighborhoods: Central LA, Melrose
Hours:
Daily 12pm-12am
Price:
$$
Parking:
Valet
Last updated 1.30.09
What People Are Saying About Pizzeria Mozza
The Editor
Martha Burr
Citysearch
In Short
Mario Batali (Babbo) and Nancy Silverton (Campanile, La Brea Bakery) are combining their love of authentic Italian food and artisanal breads to proffer what could be L.A.'s best pizza. The colorful restaurant welcomes business lunchers and late-night clubgoers with equal enthusiasm; the wine bar offers a selection of 50 Italian wines under $50. Menu items include crisp duck legs with lentils, lamb stracotto and 15 pizzas including squash blossom with burrata; prosciutto and argula; and clams, garlic and pecorino.
User Reviews
mancina
June 10, 2009
Oh, my. The first time I ate here it literally changed my life (in a small but significant way.) I am a pastry chef myself, and for the last two years I've been forced, in my current job, to make all the pizzas at a very busy hotel/bar/restaurant in addition to the desserts. I used to resent the pizzas and give them no love at all, but after eating at Pizzeria Mozza I have been on a quest to replicate Nancy's beautiful dough. It probably doesn't matter much which toppings you order. It's all about the crust. Having said that, I did have my preferences. The toppings are very, very good. The quality of the ingredients is almost palpable. The salami/tomato/mozzarella pizza excellent, but the slow-roasted broccoli pizza was a revelation. In addition to being delicious, it was fascinating. I was eating it with a level of concentration I've rarely given any food. The crust was very crisp outside, but airy, steamy, and webbed with moist, open bubbles inside. It was everything a pizza crust should be. I think I understand the complaints about the cornice being too wide, because sometimes it seems the toppings are falling into the middle of the pie and the crust dominates. But I think that's just a style choice that this particular genius of a baker has made. Or maybe sometimes it just goes a little far. Keep in mind that bread dough is actually a living thing; it can't be 100% predictable. People who don't understand the process have made comments about how the dough is "nothing special," but that is obviously not true. It may not be what you expect, but it is absolutely special. The other two times I went to Mozza, I was slightly less amazed, but I think I know why. I sat at the pizza bar each time, saw my own pizzas being made, and timed how long they baked. The first time, the amazing time, they pizzas were in the oven only four minutes. The next two times, they were seven and twelve (!) minutes, respectively, with correspondingly diminishing quality. The way I got a seat in the place was by waiting out front at 11:30 and being among the first to step through the door. I think some slacker had failed to light the fire on time (or tend it properly) and it just wasn't hot enough yet those two times. Keep in mind, Mozza has never promoted itself as "vera pizza Napolitana," so don't expect Naples on a plate. Her pizza is different, but, I believe, every bit as good.
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martinilvr
March 02, 2009
How many of you have gotten this restaurants "we dont have any reservations available except 5pm and 10pm?" ... well I can say I have gotten this everytime I have called. I call horse pucky. I am in this business and know that there is not any way this restaurant is COMPLETELY reserved months in advance. I wish them luck with their 15 minutes and hope they have a plan beyond this common "lets pretend we are oh so popular" restaurant game. This is only going to work for them for so long. These New Yorkers will soon learn that Los Angelinos have a long memory. I have actually "gotten into this side" one time and honestly it was pleasantly unmemorable. It was bad beet salad and pizza. Dont buy the hype.
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tyro1
January 14, 2009
freshest ingredients makes this the best pizza in los angeles, especially when the owner is there to oversee the pizzas that come out the oven.
read full reviewThe Details on Pizzeria Mozza
Know Before You Go:
The seven daily specials include chicken alla cacciatore, lasagna al forno, radicchio wrapped fish with radish salsa verde. Call the restaurant for more info.
The Extras:
There's a private dining room available for group events.
Category:
Payment Methods:
American Express, Visa, MasterCard
Restaurant Special Features:
Local Favorite, Family-Friendly Dining, Late Night Dining, Celeb Hangout, Notable Chef, Private Rooms, People Watching, Lunch Spot, Date Spot, Dine At The Bar, Notable Wine List
General Info:
Cuisine:
Notable Chef:
Nancy Silverton
