DINNER
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Pizzeria Mozza
Expect to wait at this hot new location; crowds have been lining up since its opening.
By Nicole LyonsPublished: February 01, 2012
I’ve devoured my share of pies. I’ve eaten melt-in-your-mouth pizza margherita in Italy, and I have taste-tested slices from New York’s dueling rivalries, Lombardi’s and Grimaldi’s. However, of all the places I’ve gone, Newport Beach’s new Pizzeria Mozza delivers most successfully on all levels of taste, ambience and service.
Pizzeria Mozza is a sister restaurant to its Los Angeles and Singapore eateries.
Be prepared to make a reservation and valet park. I had to book a 9:15 slot on a Sunday night. It was like eating pizza in Europe again. The restaurant is open later than most, so I didn’t feel rushed.
Pizzeria Mozza is a smaller restaurant that is both casual and elegant. There is a library, small courtyard, bar and main dining room area. The tables are fitted with themed paper place mats that make for great conversation. Mine was “superstitizonis” or superstitions. My favorite: “To avoid baldness, have your hair cut during the new moon.”
The pizzeria is a partnership between food greats Nancy Silverton, Mario Batali and Joseph Bastianich. Chef Silverton’s influence on the menu is substantial, as she is the owner of L.A.’s well-known La Brea Bakery. The meal is built around bread, and its light and wonderful texture complements everything perfectly.
The most memorable dish was the Mozza Caprese. The tomatoes are slow-roasted for three hours to accompany fresh top-of-the-line burrata, and topped with just a bit of pesto, olive oil and a few sprigs of fresh basil. The flavors are fresh and vibrant, but I wanted the plate to be bigger. Our server, Kevin, recommended, in addition to the Caprese, the Pane bianco, two huge slices of bread covered with extra- virgin olive oil, which I also used to go with my thinly sliced hot sopressata from the carne section of the menu.
From an array of pizzas, I choose the Coach Farm, made with goat cheese, leeks, scallions, garlic and bacon. The crust was beautiful, not like any I’d had before. The blistery gem from the wood fire oven wasn’t chewy, but was light and made a terrific crunch.
My dolci was their butterscotch pudding. It was beautifully creamy, and the Maldon salt perfectly topped off the flavorful night, Buona sera! pizzeriamozza.com
800 West Coast Hwy.
Newport Beach
949.945.1126
Fact: Pizzeria Mozza partner, Chef Mario Batali, is currently a co-host on a daytime talk show centered on cooking and food, called “The Chew.” It can be seen weekdays on ABC.
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Pizzeria Mozza is a sister restaurant to its Los Angeles and Singapore eateries. Be prepared to make a reservation and valet park. I had to book a 9:15 slot on a Sunday night. It was like eating pizza in Europe again. The restaurant is open later than most, so I didn’t feel rushed. Pizzeria Mozza is a smaller restaurant that is both casual and elegant. There is a library, small courtyard, bar and main dining room area. The tables are fitted with themed paper place mats that make for great conversation. Mine was “superstitizonis” or superstitions. My favorite: “To avoid baldness, have your hair cut during the new moon.” The pizzeria is a partnership between food greats Nancy Silverton, Mario Batali and Joseph Bastianich. Chef Silverton’s influence on the menu is substantial, as she is the owner of L.A.’s well-known La Brea Bakery. The meal is built around bread, and its light and wonderful texture complements everything perfectly. The most memorable dish was the Mozza Caprese. The tomatoes are slow-roasted for three hours to accompany fresh top-of-the-line burrata, and topped with just a bit of pesto, olive oil and a few sprigs of fresh basil. The flavors are fresh and vibrant, but I wanted the plate to be bigger. Our server, Kevin, recommended, in addition to the Caprese, the Pane bianco, two huge slices of bread covered with extra- virgin olive oil, which I also used to go with my thinly sliced hot sopressata from the carne section of the menu. From an array of pizzas, I choose the Coach Farm, made with goat cheese, leeks, scallions, garlic and bacon. The crust was beautiful, not like any I’d had before. The blistery gem from the wood fire oven wasn’t chewy, but was light and made a terrific crunch. My dolci was their butterscotch pudding. It was beautifully creamy, and the Maldon salt perfectly topped off the flavorful night, Buona sera! pizzeriamozza.com 800 West Coast Hwy. Newport Beach 949.945.1126 Fact: Pizzeria Mozza partner, Chef Mario Batali, is currently a co-host on a daytime talk show centered on cooking and food, called “The Chew.” It can be seen weekdays on ABC. |
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