Pizzeria Mozza

After my first time visiting Pizzeria Mozza just after opening, I have not gone back. I wanted to wait a little while for the crowds to calm down and the hype to subdue. Foodwise, our first visit was very good, most notably the Margherita Pizza and the Fennel Sausage Pizza. We were blown away at the texture and flavor of the crust, it was like nothing I have ever had.

Upon this visit today, there have been much talk and criticism about Mozza. So I wanted to see if the place has differentiated since my first visit. The first thing I noticed was that Nancy Silverton was not making the pizzas nor taking them out to the tables thing time around. Also, the service and time between courses was considerably shorter (our first visit, it took 45 minutes just for the first course).



This room was made to look like a wine cellar and can be reserved for private dining parties.



Lets get to the food.







First we started off with the Bone Marrow al forno



This was simply great and if you love bone marrow, this is a great rendition. The marrow itself was super rich and unctuous. The marrow was beautifully balanced with some roasted garlic cloves and a bright and acidic salad of parsley. The acid cut through the fattiness of the rich marrow and the toasted bread gave a wonderful texture to the dish. There was also a slight olive oil flavor maybe coming from the toasted bread.

Next came the Pizza w/ Yukon Gold Potatoes, Egg, Bacon, and Bermuda Onion.



This was like the perfect breakfast pizza. Great tasting. I thought that the sunny side up egg really brought the dish together. Perfectly cooked along with the great Mozza crust.

Next we ordered a seasonal addition to the menu, the Pizette w/ Chantrelle Mushrooms, Pancetta, Fontina Cheese, Thyme.



Again, another winner. The chantrelle mushrooms gave a great fresh and earth taste to the pizza along with a bit of salt and richness from the pancetta. The fontina also added a tang that went well with the other ingredients. I thought that the thyme really complimented the fontina and the pancetta and gave a fresh burst to the dish.

Another great meal at Pizzeria Mozza. This time the food came out with perfect timing (about 10 minutes between courses). Great California style pizza!!!

Don't forget to RSVP because the place was packed and waits were reaching 45 to and hour for lunch.