Ever since dining at, and falling in love with, Pizzeria Mozza when it first opened, I’d been dying to get to Osteria Mozza, the sister brainchild of Nancy Silverton, Mario Batali and Joseph Bastianich. Already a huge fan of Silverton’s as I grew up on the luscious La Brea Bakery bread and an even bigger fan of Mario Batali’s, how did it take me so long to get here?!?!
It was the meal before this year’s Yom Kippur fast, and as foodies, I had to take my parents to a hot spot for this last meal. When we walked in, I felt as if I was walking into a Restoration Hardware catalogue spread. The dark wood ensconced the restaurant and a warmth exuded from the marble bar to the perfectly placed chairs. I immediately fell in love.
When the sommelier, who helped us pick out an incredible bottle of red, brought the wine glasses out, I noticed there was a few drops of wine at the bottom. What?!?! Did Mozza just give me a wine glass with leftover wine in it? Oh, such the novice I would immediately become. This in fact was no leftover wine, at Mozza, they season the wine glasses before serving the wine. This is to remove anything that may have tainted the glass during/after the washing and polishing process so as to not disturb the taste of the wine! Impressive.
Each dish that was paraded out looked like a work of art. I stopped for a moment to take it all in before devouring.
We started out with Butter Lettuces with hazelnuts, bacon, gorgonzola dolce & egg.
Grilled Octopus with potatoes, celery & lemon.
Red Endive, Fennel & Parmigiano Reggiano with anchovy date dressing.
Pan Roasted Pork Loin, fagioli alla Castelluciana. Could this be any more beautiful?!?!
Sweetbreads Picatta with artichokes.
Linguine with clams, pancetta & spicy Fresno chiles.
Every bite was succulent. No detail was left unturned. The experience was perfect.
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