Osteria Mozza

THE restaurant in Los Angeles at the moment is Osteria Mozza. We went shortly after it opened and then again this May. I think we ordered much, much better the second time – more variety and the execution was spot on.

David Rosoff, who we have known for over 16 years, is the GM. He couldn’t have been nicer or more cordial. He is the consummate professional.

Amuse – on a small crostini, fresh ricotta with olive tapenade, basil chiffonade with a drizzle of olive oil – simple, nice

 

Mozza crostini with ricotta

 

First Course – Grilled octopus with cubes of cooked potatoes (they were cold, however), celery slices, mizuna dressed with lemon oil. The octopus was absolutely perfect. It had been marinated in olive oil with wine corks for hours and then quickly grilled.

 

Mozza – grilled octopus – first time

 

Second Course – Crispy Pig’s trotters with Ciccoria (a type of Italian dandelion grown and used as for Lettuce and in Mesclun mixes) and mustard. This should not be pig’s trotters in the plural as there was one pig’s trotter that was actually a small croquette. Most of the dish consisted of “salad” stuff.

 

Mozza – pig’s trotter

 

Third Course – Burrata from Basilicata with sautéed leeks and grilled country bread drizzled with garlic and olive oil – The burrata was excellent, but a large portion for 2 people and after a few bites, I had enough.

 

Mozza – Burrata

 

Fourth course- Bufala mozzarella with small dishes of Romesco sauce, Tapenade, Basil Pesto and a Caperberry Relish sauce. Only the later sauce was truly outstanding.

 

Mozza – Bufala mozzarella

 

Fifth Course – Burricotti with Braised Artichokes, Pine Nuts, Currants and Mint Pesto – the artichokes were excellent.

 

Mozza – burricotti

Sixth Course – Tripe alla Parmigiana with cecci – John forgot to take a picture of this – good.

Seventh Course – Fresh Ricotta and Egg Ravioli with browned butter – I was really looking forward to this dish as it had been described by many as wonderful with a wonderful runny yolk when you cut into the ravioli – our yolk was more well done than runny yolk – a big disappointment.

 

Mozza – egg ravioli – first time

 

Second time at Osteria Mozza

 

We decided to try Mozza again and we were to be at a play by 8 pm nearby so this meant an early dinner.

Traffic has become unbearable in Los Angeles and we allowed 1 ½ hours to go 14 miles – ridiculous. In any case, we made it in 1 hour and 10 minutes so we decided to have a drink and an appetizer at Pizzeria Mozza while waiting for Osteria to open.

Even at 5:10, the pizzeria was packed.

 

Bruschette
with Chicken livers, capers, parsley & guanciale – interesting texture as the liver is roughly chopped. What sets this apart is the guanciale. Great.

 

Mozza chicken liver

 

At Osteria

 

Grilled Octopus with potatoes, celery and lemon – much better than last time – the octopus was still excellent, but this time the potatoes were warm. Delicious.

 

Mozza octopus

 

Burrata with bacon, marinated escarole and carmelized shallots – very good

 

Mozza burata

 

Fresh Ricotta and Egg Raviolo with browned butter – 100 times better than last time – perfectly cooked – comfort food and delicious.

 

Mozza ravioli

 

Mozza ravioli 1

 

Garganelli with ragu Bolognese – a one for two portion size – a split portion – John inhaled this dish 

 

Mozza penne

Excellent service, delicious food and David Rosoff is a gem.