Jason got us reservations at Pizzeria Mozza on Friday night and i was totally stoked because this place takes advance reservations and its rare that you can get a table the day of, but we lucked out cause someone cancelled. yay! Created by Mario Batali and Nancy Silverton, Pizzeria Mozza is a more casual version of their adjacent Osteria Mozza. With almost 20 different gourmet pizzas, its hard to choose just one or two while you have equally enticing antipasti as well. We ended up with ...
Mozza Caprese ($12)
sooooooooo good.
the mozzerella was fresh and silky and the tomatoes were the sweetest tomatoes i have ever tasted. they're still on the vine! the pesto on the mozzarella was light which i loved because it didnt have an overpowering "pesto" taste.
Fried Potatoes, Ceci & Herbs ($8)
i dig potatoes. any kind, any way. these are probably my favorite on earth surpassing Mcdonald's French Fries (a toughie to beat). Roasted perfectly on a bed of fried Ceci (garbanzo beans), amazing.
Prosciutto di Parma, Rucola, Tomato and Mozzarella Pizza ($15)
This is why Pizzeria Mozza is the BEST place for gourmet pizza in LA.
This is why their advance reservations can reach up to one month.
This is why Mario Batali is amazing!
i obviously couldn't resist a fine heap of prosciutto and when it tops fresh mozzarella and the best pizza crust i've ever had, it is pure perfection on a plate. we also ordered an equally amazing Panini with Mortadella, Prosciutto di Parma, Finnochino & Aged Provolone ($14) which i didnt get a decent photo of because it was devoured so quickly.
i also have to note that the bartenders here are amazing with wine pairings as i have overheard a couple of conversations around the bar that centered around the wine. with a huge wall full of whites and reds, its hard to resist. for some odd reason, i actually resisted and ordered a special prosecco with grapefruit and lemon peel. it has a bellini kind of feel, but fresher and more tart. delicious.
i am counting the days until my next Pizzeria Mozza experience and i should probably make reservations. like now.
