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Pizzeria Mozza
641 North Highland Avenue
Los Angeles, CA 90036
(323) 297-0101
Official Website
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Pizzeria Mozza has been selected as a best restaurant
by a major publication or website.
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Listed below are links to reviews of Pizzeria Mozza from around the web.
[ more from biggestmenu]
[ more from blogging.la]
"Written from the perspective of people who live, work, and play here every day, Los Angeles is one of over forty five (and growing) blogs in the globe-spanning Metroblogging network. Get comfortable and have a look around if you'd like to know more about..."
[ more from calendarlive]
"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..."
[ more from chowhound]
"their bone marrow is as good as it gets in terms of bone marrow in LA (alot better than comme ca's version)..."
[ more from dailycandy]
"Try a formaggio-free pie with cooked egg and guanciale. Mazzo also serves salads, antipasti, cured meats, paninis, and daily specials (look soon for Tuesday night’s crisp duck legs with lentils and saba) — with lots of Italian wines..."
[ more from dailynews]
"Call a month in advance to secure a reservation at one of the 13 tables. Seating at one of 22 stools is doled out on a first-come, first-served basis (many are at the pizza bar, in front of the wood-burning oven, where you can view all the action)...."
[ more from diglounge]
"They also have daily specials like Crisp duck leg with lentils and Lasagna al forno. But this place is all about the pizza, so let�s get back to that!..."
[ more from erinskitchen.blogspot]
"Since nearly every single other food blogger in LA has written about Mozza, I'll keep it short: you should go. It's fantastic. Order the guanciale (cured pork cheek), egg and bagna cuda (anchovy-based sauce) pizza, tastes like carbonara on a perfect crust..."
[ more from foodfrenzy.freedomblogging]
"My pizza with burrata, squash blossoms and tomatoes ($15) was phenomenal. Silverton�s perfected pizza crust is a perfect base for its generous toppings of crushed tomatoes and squash blossoms, which are then topped with heaping globs of fresh, gooey bur..."
[ more from foodmarathon.blogspot]
"The ambiance, atmosphere and staff make this an extremely fun restaurant. It either had to do with the sheer excitement LA people feel when the term "opening" is tossed around or the positive vibe from the staff of mostly-New Yorkers spending their winter..."
[ more from gayot]
| "Diners who have frequented other restaurants by epicurean superstars Nancy Silverton (Campanile), Mario Batali and Joseph Bastianich (partners in New York"s Del Posto, Babbo, Lupa and Otto) may be surprised by the lack of pretension found at this unassu..." |
1 reviews
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[ more from grubclub.blogspot]
"good joint but for the hype and price of some of the food, it's a little TOO much drama to get in for me. worth the wait to beat the crowd if you got a first date that requires some action around you to keep the conversation interesting...."
[ more from grubtrotters]
"It was thin where you wanted the impact of the toppings but chewy and crunchy at the same time toward the ends...."
[ more from la-oc-foodie.blogspot]
"I'm a foodie who frequently dines in the Los Angeles / Orange County Areas (and perhaps beyond when I get to travel--. ) While I usually post about local restaurants, occasionally I may highlight food products and a notable chain offering here and there a..."
[ more from la.eater]
"Chance we'll go back: Always, with extra pizza for home...."
[ more from la.foodblogging]
"As we arrived, our table was being set and we sat right away. The downtown like atmosphere was great, but i could see how my mother who suffers from R...."
[ more from lamag]
"Mostly the pies are inspired, packing backstories of cobblestoned wanderings. The guanciale, radicchio, and escarole has a profound magnificence. The Margherita is a study in restraint...."
[ more from letsorder.blogspot]
"I've always made my first judgement of any pizza by the crust. It's got to be cracker thin and very crisp. They get an A+ here. The pizza was certainly tasty, (and I'm sure I could quickly become very unpopular here...) but I would have made some changes..."
[ more from nannersp.blogspot]
"I ordered the Squash Blossom with Burrata pizza. Amazing! I'd go back when the wait dies down...."
[ more from nytimes]
"A FUNNY thing happened on Nancy Silverton’s way to opening a new Italian restaurant here. Actually, a doughy, cheesy, wonderful thing happened, and neither she nor Los Angeles may ever be quite the same...."
[ more from oishiieats.blogspot]
"Lardo, rosemary & extra virgin olive oil $12 - (bottom left) One word. I'm pretty sure this was one of the derivative "lard" words I used to use whenever my brother and I got into a name-calling spree - lardbutt, lardo, lardface, etc...."
[ more from recenteats.blogspot]
"These were both good pizzas. The crusts are big, fluffy...nice and chewy, and the toppings are well done, but they just didn't live up to the hype...."
[ more from search.cityguide.aol]
"Well that's the kind of culinary chutzpah you can expect at the first part of two-part 'mangia mangia' melodrama from Nancy Silverton and Mario Batali. (In 2007, the more mature Italian sibling opens next door, Osteria Mozza...."
[ more from slice.seriouseats]
"Mozza is great. I love the crust there, as much as if not more than Bianco's. But all those people who talk about Mozza not being "real pizza" have an argument—and the place is a little overpriced and inconsistent...."
[ more from tannazie.blogspot]
"Every Mozza pizza goes through two stages of preparation: before and after the oven. First the dough is stretched, and covered with the ingredients to be baked -- say, emerald green squash blossoms and a light tomato sauce, or fennel sausage and red onion..."
[ more from the-hungryhippo.blogspot]
" And to that end, I say the Mozza pizza is an excellent experience though it does not shame me into never eating cheaper Italian food again...."
[ more from thirdandfairfax.blogspot]
"i do have to say, it was probably not a good idea for me to check out a new restaurant right after thanksgiving feasting, and on a bitterly cold night where lethargy was the highest form of energy i could muster. however, i had been really curious about t..."
[ more from tripadvisor]
"We went to pizzeria Mozza because we are big fans of Otto in NYC and we expected the same great pizzas. The pizzas are some of the worst we ever had and they come with...."
[ more from triplecreme.blogspot]
"Your review inspired me and I couldn't wait for the lunch reservation I have in a couple of weeks. You could get a seat at the bar until about 6:00 and then it was packed...."
[ more from triplecreme.blogspot]
"The last time I had lunch at Pizzeria Mozza we were only able to get a reservation for the prime lunch time of 2:30. Never again. Just arrive early, and grab a seat at the counter...."
[ more from wallflour]
"The sausage fennel pizza was good as always and then we both had never had the slow cooked broccoli pizza which was really good albeit a bit too salty, and I love salt...."
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